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Muhsin Muhsin
Program Studi Pendidikan Teknologi Pertanian Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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PENGARUH VARIASI SUHU PENGERING TERHADAP MUTU DENDENG IKAN LELE DUMBO (Clarias gariepinus) Muhammad Ikhsan; Muhsin Muhsin; Patang Patang
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.141 KB) | DOI: 10.26858/jptp.v2i2.5166

Abstract

The aims of this research is to know the quality of chemical and hedonik Catfish jerky. This research  used a completely randomized design (CRD) with 3 treatment drying temperature of 60oC, 65oC  and  70oC. The observed  parameters  is  moisture,  protein, fat content and quality hedonik catfish jerky. The results showed a drying temperature of 65oC is the best treatment with moisture content 25,02%, protein 16,04%, fat content 39,54%, hedonik color 3.88, hedonik texture 3.77, hedonik aroma 3.75 and hedonik sense of 3.80
Co-Authors Muhammad Ikhsan Patang Patang