Jurnal Pengolahan Hasil Perikanan Indonesia
Vol 7 No 1 (2004): Buletin Teknologi Hasil Perikanan

Pengaruh Penambahan Daging Lumat Ikan Nilem (Ostheocilus hasselti) pada Pembuatan Simping sebagai Makanan Camilan

Sugeng Heri Suseno (Unknown)
Pipih Suptijah (Unknown)
Darma Sri Wahyuni (Unknown)

Article Info

Publish Date
18 May 2010

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daging lumatan ikan nilem (Osteochilus hasselti) terhadap mutu produk simping. Hasil penggamatan organoleptik untuk penampakan, aroma, rasa, tekstur secara umum cenderung meningkat. Berdasarkan parameter organoleptik, perlakuan penmbahn daging lumat 15% memberikan nilai organoleptik tertinggi. Pada hasil uji proksimat diperoleh kenaikan kadar abu, air, dan kadar protein simping ikan.Kata kunci: Ikan Nilem (Ostheochilus hasselti) dan Simping

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Journal Info
Jurnal Pengolahan Hasil Perikanan Indonesia
Website

Abbrev

jphpi

Publisher

Institut Pertanian Bogor

Subject

Agriculture, Biological Sciences & Forestry

Description

JPHPI publishes manuscripts in the field of marine post-harvest, aquatic biotechnology, aquatic biochemistry, aquatic product diversification, and characteristic of aquatic raw materials. In addition, JPHPI also publishes research about aquatic product quality, standardization, and other researches ...