Kualitas krupuk udang goreng dengan substitusi tepung ubi jalar selama penyimpanan quality fried shrimp chips with substitution of sweet potato flour during storage.

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Kualitas krupuk udang goreng dengan substitusi tepung ubi jalar selama penyimpanan quality fried shrimp chips with substitution of sweet potato flour during storage.

Merkuria Karyantina. - Nama Orang;

Nutrition of fried shrimp chips can improve with sweet potato flour substitution. Weakness the chip are lost of crispy during storage, it can inhibit with sweet potato flour substitution which can bind water content. Object this research are to observe quality of fried shrimps chip during storage which making from shrimps waste and sweet potato flour substitution. The product storage in room temperature. Research design was faktorial complete random sampling with 2 factors: sweet potato flour substitution level (0%,10%, and 20%) and days of storage (14,21, and 28 days). Parameter research are moisture content, ash content dan beta charotene level. Highest of beta charotene level on shrimps chip with sweet potato flour substitution 20% per gram of dough with 2 week storage and so long storage betacarotene level had decrease. Fried shrimp chips can consume until 28 days of storage and betacarotene one level are high.

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Judul Seri: eksplorasi jurnal hasil penelitian
No. Panggil: -
Penerbit: : ., 2011
Deskripsi Fisik: Halaman 43-50
Bahasa: Indonesia
ISBN/ISSN: 0853-7054
Klasifikasi: -
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: Volume XXII Nomer 1 Halaman 1-130 Juli 2011
Subjek: shrimps chips sweet potato storage.
Info Detail Spesifik: -
Pernyataan Tanggungjawab: -

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