Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Al-MIKRAJ: Jurnal studi Islam dan Humaniora
Hurit, Markus P. Miten
Unknown Affiliation
Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pengaruh Jenis Tepung terhadap Kandungan Gizi Kerang Darah (Granosa) Petis Hurit, Markus P. Miten; Batafor, Yosephina M. J.; Larantukan, Karolus Banda
AL-MIKRAJ Jurnal Studi Islam dan Humaniora Vol. 6 No. 1 (2025): Al-Mikraj, Jurnal Studi Islam dan Humaniora
Publisher : Pascasarjana Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/almikraj.v6i1.4372

Abstract

Blood cockles are an abundant fishery commodity. However, blood cockles are only processed for their meat, so diversification of products in shellfish processing has been carried out, namely petis, which uses broth from boiling the shellfish meat. This study aims to determine the effect of using various types of flour on the nutritional content of blood cockle petis. The method used in this study was an experimental method with a quantitative descriptive approach. This study was conducted through the stages of making shellfish broth as a raw material and the stages of petis production, followed by proximate tests to determine the water, ash, protein, fat, and carbohydrate content. The results of the study showed that the addition of different types of flour, namely wheat flour, tapioca flour, and glutinous rice flour to blood cockle petis had a significant effect on the water content of blood cockle petis with the addition of wheat flour, tapioca flour, and glutinous rice flour, namely 61.785%, 75.075%, 68.442%, ash content of 1.388%, 0.598%, 0.703%, protein content of 6.226%, 4.964%, 6.669%, fat content of 0.932%, 0.876%, 1.292%, and carbohydrate content of 91.454%, 93.562%, 91.336%.
Co-Authors Batafor, Yosephina M. J. Larantukan, Karolus Banda