International Journal of Fisheries and Aquatic Studies
2019, Vol. 7, Issue 4, Part D
Utilization of hampal surimi flour on the preference level of rangginangAuthor(s):
Nuraya K Priatna, Emma Rochima, Evi Liviawaty and Iis RostiniAbstract:
The Increased protein in snack rangginang can be done by addition of surimi flour. This research to determine addition surimi hampal flour to manufacture rangginang the organoleptic and chemical content are most preferred treatment of panelists. The research was using an experimental method with five level addition hampal surimi flour were 0; 2, 5; 5; 7, 5; and 10%. Sensory evaluation was conducted using 20 semi-trained panelists. The observed parameters consisted of yield of surimi and surimi flour, volume, sensory test (appearance, aroma, texture and taste) and chemical tests (content of water ash, fat, protein and carbohydrate). The conclusion of research showed surimi flour doesn’t affect the aroma and texture but seems to improve appearance, taste, texture and volume of rangginang. Rangginang formulated with 5% surimi flour is most preferred with result of nutrient content are 2,62% water content, 2,06% ash content, 28,99% fat content, 12,07% protein content and 52,47% carbohydrate content.Pages: 270-274 | 154 Views 9 DownloadsDownload Full Article:
How to cite this article:
Nuraya K Priatna, Emma Rochima, Evi Liviawaty and Iis Rostini. Utilization of hampal surimi flour on the preference level of rangginang. International Journal of Fisheries and Aquatic Studies. 2019; 7(4): 270-274.