Utilization of Anchovy (Stolephorus sp.) to Increase Calcium’s Content in Garlic Crackers

Juniati, Ana and Sumardianto, Sumardianto and Agustini, T.W. (2010) Utilization of Anchovy (Stolephorus sp.) to Increase Calcium’s Content in Garlic Crackers. Undergraduate thesis, Faculty of Fisheries and Marine Science, Diponegoro University.

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Abstract

Anchovy contains important mineral expecially calcium which is needed by human. However, this fish has not been widely utilized as a food source, so that the necessary effort with the utilization of this fish is diversification of popular product of garlic crackers. This research was aimed to find out the influence on addition of anchovy to concentration of calcium, phosphorus, hedonic of cracker product, and protein. The addition of anchovy increase the level of hardness crackers, linear expansion decrease of 115,86%, 110,30%, and 103,34%. Protein content increase of 2,81%, 3,13%, and 3,21%.Panelist acceptance level of appearance, color, smell, and taste of the crackers tend to increase with increasing concentration of the addition of anchovy. Addition of 10% concentration of anchovy has the highest preference.

Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:Faculty of Fisheries and Marine Sciences > Department of Fisheries
ID Code:25095
Deposited By:Mr Eko Susanto
Deposited On:31 Dec 2010 18:08
Last Modified:31 Dec 2010 18:08

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