ManuScript Details
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Paper Id:
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IJARW1706
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Title:
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THE EFFECT OF TAPIOCA FLOUR ON THE APPEARANCE OF CATFISH NUGGETS (CLARIAS SP]
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| Published in: |
International Journal Of All Research Writings |
| Publisher: |
IJARW |
| ISSN: |
2582-1008 |
| Volume / Issue: |
Volume 4 Issue 1 |
| Pages: |
5
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| Published On: |
8/1/2022 9:34:56 PM (MM/dd/yyyy) |
Main Author Details
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Name:
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Aulia Andhikawati |
| Institute: |
PSDKU UNPAD Pangandaran, Pangandaran District, West Java |
Co - Author Details
| Author Name |
Author Institute |
| Rega Permana |
PSDKU UNPAD Pangandaran, Pangandaran District, West Java |
Abstract
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Research Area:
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Food Engineering / Technology |
| KeyWord: |
catfish, nuggets, organoleptics, tapioca flour |
| Abstract: |
Fishery products are one of the sources of animal protein whose availability is abundant, easy and cheap to obtain. The abundance of seawater and freshwater fishery products is one of the potentials to be used as processed fishery products. The most economical fish farming is catfish farming. Catfish can be used as one of the frozen processed products so that it has a high selling value. One of the frozen products that is quite popular is fish nuggets. This study used different tapioca flour concentration treatments, namely 20%, 25%, and 30%. Fish nuggets were tested for amendment value and organoleptic value on taste, appearance, aroma, and texture. The results showed that the use of different concentrations resulted in different nugget yield yield values . At concentrations of 20%, 25%, and 30% resulted in amendment values of 16, 18, and 20. Organoleptic values on appearance, aroma and texture show no different results. While the organoleptic value in taste shows different results. At a concentration of 20% produces an organoleptic average value of 8. At a concentration of 25% produces an organoleptic average value of 8. At a concentration of 30% produces an organoleptic average value of 8.5. |
Citations
Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.
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IEEE
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Aulia Andhikawati, Rega Permana, "THE EFFECT OF TAPIOCA FLOUR ON THE APPEARANCE OF CATFISH NUGGETS (CLARIAS SP]", International Journal Of All Research Writings,
vol. 4, no. 1, pp. 69-73, 2022.
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MLA
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Aulia Andhikawati, Rega Permana "THE EFFECT OF TAPIOCA FLOUR ON THE APPEARANCE OF CATFISH NUGGETS (CLARIAS SP]." International Journal Of All Research Writings,
vol 4, no. 1, 2022, pp. 69-73.
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APA
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Aulia Andhikawati, Rega Permana (2022). THE EFFECT OF TAPIOCA FLOUR ON THE APPEARANCE OF CATFISH NUGGETS (CLARIAS SP]. International Journal Of All Research Writings,
4(1), 69-73.
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THE EFFECT OF TAPIOCA FLOUR ON THE APPEARANCE OF CATFISH NUGGETS (CLARIAS SP]
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THE EFFECT OF TAPIOCA FLOUR ON THE APPEARANCE OF CATFISH NUGGETS (CLARIAS SP]
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