加入醋酸(CH3COOH)与脆饼Sp (Pilsbryoconcha Sp)不同剂量的剂量

Oppi Anggraini
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引用次数: 1

摘要

当地kijing是位于亚齐辛基尔的磨坊溪流中包含的一种生物。根据对亚齐kijing的观察,由于信息和知识社会在原材料加工方面仍然很少,Singkil的利用仍然不是最佳的。因此,一种小吃产品以酥脆的形式制成。本研究的目的是测定不同浓度的醋酸(CH3COOH)分别为0%、5%、10%和15%时香脆鸡的蛋白质和感官含量。研究方法是实验室实验。食醋浓度为0%、5%、10%、15%时蛋白质含量测试结果为26.3;19.69;24日,63;丹26岁,46岁。以添加15%醋酸浓度的脆皮鸡丁蛋白含量最高。感官结果表明,添加0%醋酸浓度为8.31 μ μ≥8.63、5%醋酸浓度为8.25 μ μ≥8.41、10%醋酸浓度为8≤μ≥8,24、15%醋酸浓度为7.85≤≥8.25的香脆猕猴桃适合食用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Efektivitas Penambahan Asam Cuka (CH3COOH) Dengan Dosis yang Berbeda Pada Lokan / Kijing (Pilsbryoconcha Sp.) Crispy
Local kijing is one of the organisms contained in the mill stream that precisely located in Aceh Singkil. Based on observations of kijing in Aceh Singkil utilization is still not optimal due to the information and knowledge society in the processing of raw materials is still minimal. Therefore, a snack product made in the form of crispy kijing. The purpose of this study was to determine the protein and organoleptic content of crispy kijing with the addition of vinegar acid (CH3COOH) concentration 0%, 5%, 10% dan 15%. The research method is experimental laboratories. The results of testing the protein content at the vinegar concentration of 0%, 5%, 10% and 15% amounted to 26.3; 19.69; 24,63; dan 26,46. The highest content of crispy kijing protein is the addition of 15% vinegar acid concentration. Organoleptic results of crispy kijing with the addition of 0% vinegar acid concentration of 8.31 μ μ ≥ 8.63, 5% vinegar acid concentration of 8.25 μ μ ≥ 8.41, 10% vinegar acid concentration of 8 ≤ μ ≥ 8,24, and 15% vinegar acid concentration of 7.85 ≤ ≥ 8.25 so that the crispy kijing / lokan is suitable for consumption.
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