Kualitas Dange Yang Disubstitusi Tepung Daging Ikan Kembung (Rastrellinger kanagurta)
DOI:
https://doi.org/10.18196/pt.2014.020.28-35Keywords:
Dange, Substitution, Mackerel fish meat, Chemical analysis, Sensory analysisAbstract
Dange is a traditional food made from delicate wet sago starch and further roasted in forna. Dange has rectangle form, flat with approximately 0,5 cm thickness. In addition, dange is also well known for its light, tasteless, hardness and relatively not hygroscopy. To increase the quality of dange and improve its flavour, a research was performed to study the quality of dange substituted with mackerel fish meat. The treatment was arranged in two classifications factorial completely randomized design. The classifications were variation of mackerel fish meat (0%, 2%, 5% and 8%) and time of grill (1 minute, 2 minutes and 3 minutes). Furthermore, the dange product quality was tested chemical and sensory analysis. The chemical analysis consisted of moisture, protein, fat, ash and starch content. Whereas the different of dange product quality was tested sensory analysis using scoring test method and the consumers acceptance was tested by hedonic scale test method. It was found that the most liked dange was made from 5% substitute of mackerel fish meat at 1 minute grill. This dange had slightly brittle texture, yellow-white colour, fishy taste and relatively strong fishy flavour with 27.84% moisture, 3.98% protein, 0.50%fat, 2.48% ash and 57,78% starch content.
References
Budi, H. 1986. Budi daya dan pengolahan sagu. Kanisius, Yogyakarta.
Meyer, L.H. 1973. Food chemistry. Reinhold Publishing Co., New York.
Pangloli, P. dan Bambang H. 1992. Potensi dan pemanfaatan sagu. Kanisius, Yogyakarta
Price, J.F. 1970. The science of meat and meat product. Second edition. W.H. Freeman and Company, San Francisco-USA.
Soeparno. 1992. llmu dan teknologi daging. Gadjah Mada University Press, Yogyakarta.
Soewarno,T.S. 1985. Penilaian organoleptik untuk industri pangan dan hasil pertanian. Bhratara Karya Aksara, Jakarta.
Sudarmadji, S., B. Haryono dan Suhardi. 1984. Prosedur analisa untuk bahan makanan dan pertanian. Liberty, Yogyakarta.
Suhardi. 1988. Kimia dan teknologi protein. PAU Pangan dan Gizi, UGM, Yogyakarta.
Suharto. 2003. Studi pembuatan tepung daging dan limbah ikan nila (Oreochromis nilotica) dengan berbagai waktu perebusan terhadap kualitas tepung ikan yang dihasilkan. Skripsi, Fakultas Teknologi Pertanian, Universitas Widya Mataram Yogyakarta.
Winarno, F.G. 1984. Kimia Pangan dan Gizi. Gramedia, Jakarta.
Downloads
Published
Issue
Section
License
PLANTA TROPIKA is committed to its authors to protect and defend their work and their reputation and takes allegations of infringement, plagiarism, ethical disputes, and fraud very seriously. PLANTA TROPIKA is published under the terms of the Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). Authors retain copyright and grant the journal right of first publication (online and print) with the work simultaneously.
LICENSE
1. License to Publish
The non-commercial use of the article will be governed by the Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). The author hereby grants PLANTA TROPIKA an exclusive publishing and distribution license in the manuscript include tables, illustrations or other material submitted for publication as part of the manuscript (the “Article”) in print, electronic and all other media (whether now known or later developed), in any form, in all languages, throughout the world, for the full term of copyright, and the right to license others to do the same, effective when the article is accepted for publication. This license includes the right to enforce the rights granted hereunder against third parties.
2. Author’s Warranties
The author warrants that the article is original, written by stated author/s, has not been published before, contains no unlawful statements, does not infringe the rights of others, is subject to copyright that is vested exclusively in the author and free of any third party rights, and that any necessary written permissions to quote from other sources have been obtained by the author(s).
3. User Rights
Under the Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0) license, the author(s) and users are free to share (copy and redistribute the material in any medium or format) and adapt (remix, transform, and build upon the material). Users must give appropriate credit, provide a link to the license, and indicate if changes were made.
4. Rights of Authors
Authors retain the following rights:
- Copyright, and other proprietary rights relating to the article, such as patent rights,
- The right to use the substance of the article in future own works, including lectures and books,
- The right to reproduce the article for own purposes, provided the copies are not offered for sale, and
- The right to self-archive the article.
5. Co-Authorship
If the article was prepared jointly with other authors, the signatory of this form warrants that he/she has been authorized by all co-authors to sign this agreement on their behalf, and agrees to inform his/her co-authors of the terms of this agreement.
6. Royalties
This agreement entitles the author to no royalties or other fees. To such extent as legally permissible, the author waives his or her right to collect royalties relative to the article in respect of any use of the article by PLANTA TROPIKA or its sublicensee.
7. Miscellaneous
PLANTA TROPIKA will publish the article (or have it published) in the Journal if the article’s editorial process is successfully completed and PLANTA TROPIKA or its sublicensee has become obligated to have the article published. PLANTA TROPIKA may conform the article to a style of punctuation, spelling, capitalization, and usage that it deems appropriate.
