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All Journal TEKNIK INFORMATIKA Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Akuatika Indonesia Jurnal Penelitian Sains Jurnal Pendidikan UNIGA JIEET (Journal of Information Engineering and Educational Technology) Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Indonesian Journal of Applied Informatics Techno-Fish INSIST (International Series on Interdisciplinary Research) Jurnal Teknologi Terapan Media Kontak Tani Ternak Lentera Perawat Jurnal Ekonomi Bisnis, Manajemen dan Akuntansi (JEBMAK) Journal of Fish Nutrition International Journal of Scientific Multidisciplinary Research (IJSMR) Farmers: Journal of Community Services Trigonometri: Jurnal Matematika dan Ilmu Pengetahuan Alam Jurnal Pelayanan Masyarakat
Yuli Andriani
Jurusan Matematika FMIPA, Universitas Sriwijaya, Sumatera Selatan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Other

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Journal : Techno-Fish

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FAKTOR-FAKTOR PENGOLAHAN YANG MEMENGARUHI MUTU ORGANOLEPTIK KERUPUK CUMI-CUMI Filardi, Tara; Rusky I. Pratama; Yuli Andriani; Iis Rostini
Techno-Fish Vol. 9 No. 1 (2025): TECHNO-FISH
Publisher : TECHNO-FISH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/tf.vi.10600

Abstract

Squid (Loligo sp.) is a non-fish fishery product that has high economic value and abundant nutritional content, especially protein, fat, and minerals. The utilization of squid as raw material for crackers is a food product diversification innovation that can increase the added value of this commodity, especially in the micro, small and medium enterprise (MSME) sector. This study aims to systematically review the biological classification of squid, its nutritional content, the process of making squid crackers, and factors that affect the organoleptic quality of the product. This article uses a literature review approach to review the factors in the manufacturing process that affect the quality of squid crackers, including the squid cracker manufacturing process involving the stages of washing and weeding, mashing, dough making, dough molding, dough steaming, cracker drying, and cracker frying. The study results show that the quality of squid crackers is highly influenced by the quality of raw materials, dough kneading, dough steaming time, dough drying, and frying temperature determine the final product.
Co-Authors Adi Muzakir ADITYA PRATAMA Agus Tri Askar Ahyar Supani Ananda Pratiwi Andika Cristian Lubis Anita Desiani anita, anita desiani Chairu Nisa Apriyani Clarita Margo Uteh Des Alwine Z Dian Cahyani Dwi Andriani Eka Rahmawati Ensiwi Munarsih, Ensiwi Erwin, Erwin Filardi, Tara Fitri Awaliyah Fitri Salamah Fittrie Meyllianawaty Pratiwy Galih Dewi Andini Herlina Hanum Herman Hamdani heti herawati Hisni Rahmi Iis Rostini Indira, Ria Ine Maulina Ira Rayyani Irfan Zidni Irmeilyana ISKANDAR Iskandar Iskandar Kiki Haetami Lintang Permatasari Yuliadi Maria Agustin Mastina Metia Novianti Mochamad Candra Wirawan Arief Mochamad Untung Kurnia Agung Muhammad Wahyu Ilahi Muhammat Rio Halim Mukhlisah, Nur Novi Rustiana Dewi NUNI GOFAR Puspa Sari Renita Aulia Restu Juniah Rita Rostika Rosihan Febrianto Rusky I. Pratama Rusky Intan Pratama Sri Indra Maiyanti Sri Indra Maiyanti Suriyana Syaifudin Zakir Ujang Subhan Vivin Gusmaryanita Walim Lili Zahidah Hasan Zahidah Hasan