Formulasi Bumbu Penyedap Berbahan Dasar Ikan Teri (stolephorus spp.)Dan Daging Buah Picung (pangium edule) Dengan Penambahan Rempah-Rempah

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dc.contributor.authorTahir, Mulyati M
dc.contributor.authorAbdullah, Nurlaila
dc.contributor.authorRahmadani, Ria
dc.date.accessioned2015-08-01T04:01:01Z
dc.date.available2015-08-01T04:01:01Z
dc.date.issued2015-08-01
dc.description.abstractFlavoring is a mixed material which is made of one or more spices. It increases in food during processing or preparing before being served in order to improve natural flavor. Making flavoring consist of drying, crushing, and mixing. Anchovy and “picung” is combinated to make flavoring. Anchovy can be found easily, delighted by people, and has enough nutrition. The part from “picung” used is the pulp that functions as antimicrobial. Flavoring based from anchovy and “picung” pulp using supplement from some spices to increase flavor in application of food. The spices are onion, garlic, ginger, and pepper. Spices will be drying, crushing and sieving to become powder spices and then mixing with anchovy powder and “picung” pulp powder. The treatment used in this research are 50% anchovy + 50% “picung” pulp (I) , 60% anchovy + 40% “picung” pulp (II), and 70% anchovy + 30% “picung” pulp (III). The best formulation is the third formulation with 70% anchovy and 30% “picung” pulp. Formulation III have 8.66% water content, 23.84% protein content, 16,41% fat content, and 7.5x104 cfu/ml total microbes. Organoleptic test with the best treatment in terms of color, aroma, texture, and flavor is formulation III with anchovy 70% and 30% “picung” pulp.en_US
dc.description.sponsorshipProsiding Seminar dan Lokakarya Nasional FKPT-TPI 2014en_US
dc.identifier.isbn978-979-792-512-3
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/7396
dc.language.isoenen_US
dc.subjectflavoringen_US
dc.subjectanchovyen_US
dc.subjectpicung, spicesen_US
dc.titleFormulasi Bumbu Penyedap Berbahan Dasar Ikan Teri (stolephorus spp.)Dan Daging Buah Picung (pangium edule) Dengan Penambahan Rempah-Rempahen_US
dc.title.alternativeStudy of Flavoring Formulations Based From Anchovy (Stolephorus spp.) and Picung Pulp (Pangium edule) With Increase of Spicesen_US
dc.typeUR-Proceedingsen_US

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