Pengaruh Penambahan Daging Lumat Ikan Nilem (Ostheocilus hasselti) pada Pembuatan Simping sebagai Makanan Camilan
Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daging lumatan ikan nilem (Osteochilus hasselti) terhadap mutu produk simping. Hasil penggamatan organoleptik untuk penampakan, aroma, rasa, tekstur secara umum cenderung meningkat. Berdasarkan parameter organoleptik, perlakuan penmbahn daging lumat 15% memberikan nilai organoleptik tertinggi. Pada hasil uji proksimat diperoleh kenaikan kadar abu, air, dan kadar protein simping ikan.
Kata kunci: Ikan Nilem (Ostheochilus hasselti) dan Simping
Authors
SusenoS. H., SuptijahP., & WahyuniD. S. (1). Pengaruh Penambahan Daging Lumat Ikan Nilem (Ostheocilus hasselti) pada Pembuatan Simping sebagai Makanan Camilan. Jurnal Pengolahan Hasil Perikanan Indonesia, 7(1). https://doi.org/10.17844/jphpi.v7i1.1057
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