<![CDATA[The purpose of this research was to study the influence of jack bean flour and cooking technique on the quality of seasoned catfish meat floss. The treatments were cooking technique which consist of frying (A1) and roasting (A2), and variation of percentage of jack bean flour of 0% (B1), 5% (B2), 10% (B3), 15% (B4) and 20% (B5). The test results in average showed that moisture content ranged 4.99%-10.70%, protein content ranged of 28.15-35.09% and fat content of 21.60-36.47%. The cooking technique significantly influenced the tested parameters of the seasoned catfishmeat floss, whereas the percentage of jack bean flour had no effect on the protein and fat content. The adding of jack bean flour could improve taste, color and flavor of the fried seasoned catfishmeat floss.Keywords: frying, jack bean flour, roasting, seasoned catfish meat floss. AbstrakPenelitian ini bertujuan untuk melihat pengaruh penambahan tepung koro dan teknik/cara pemasakannya pada pembuatan abon lele. Perlakuan dalam penelitian ini berupa teknik/cara pemasakan abon lele yang terdiri dari penggorengan (A1) dan penyangraian (A2), serta dengan variasi penambahan tepung koro yaitu 0% (B0), 5% (B1), 10% (B2), 15% (B3) dan 20% (B4). Hasil penelitian menunjukkan bahwa kadar air abon lele berkisar antara 4,99-10,70%, protein antara 28,15-35,09% dan lemak antara 21,60-36,47%. Teknik/cara pemasakan berpengaruh sangat nyata terhadap kadar air, protein dan lemak abon lele. Penambahan tepung koro akan menghasilkan kadar air abon lele yang relatif lebih rendah, sedangkan penambahan tepung koro tidak menurunkan kadar protein dan lemak abon lele secara signifikan. Penambahan tepung koro dapat meningkatkan secara signifikan kesukaan terhadap rasa, warna dan aroma abon lele yang diproses dengan penggorengan.Kata Kunci : abon lele, penggorengan, penyangraian, tepung koro]]>
Copyrights © 2013
