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FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus)

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 15 No. 1 (2012)

DOI
10.17844/jphpi.v15i1.5331
ISSN
2354-886X, 2303-2111
Terbit
2012-04-19
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Fish savory chips is one type of fish-based snacks with a crunchy texture and crispy. Crispiness is a typical characteristic of the chips product. Utilization of nike fish (Awaous melanocephallus) as raw material for a snack is one of fishery products diversification, as well as an alternative of a healthy snack with high nutritional content. The purpose of this study was to determine the formula of coating powder of nike fish savory chips which highly nutritions. Three formula of powder with ratio of 2:1 were used (A = rice flour and tapioca; B = tapioca flour and wheat; C = wheat flour and rice) and added with natrium bicarbonate (baking soda) as crisp makers with different concentrations (1%, 1.5%, and 2%), and spices consisting of salt, pepper, garlic, and coriander. The analyses performed included crispiness and organoleptic. The formula chosen was determined by Bayes test. The results of crispiness measurement showed that the formula A (rice flour and tapioca flour (2:1)) had the best crispy value, compared to B (flour & tapioca flour (2:1)), and C (wheat andrice flour (2:1)). Formula that used of 1.5% crisp maker had a better crispness value than 1% and 2%. Bayes test results showed that formula A with a concentration of 1.5% crisp maker was the best formula for nike fish savory chips.Key words: Awaous melanocephalus, formulation, crispiness, savory chips

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  • IPB University
  • State University of Gorontalo
  • Bandung Institute of Technology
  • Universitas Airlangga
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  • Organisasi berbeda
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Rekan penulisOrganisasiArtikel bersama
Bambang RiyantoIPB University10
‪Tati NurhayatiIPB University7
Ella SalamahIPB University7
Wahyu RamadhanIPB University5
Joko SantosoIPB University5
Asri Silvana NaiuState University of Gorontalo4
Iriani SetyaningsihIPB University4
Joko SantosoIPB University3
Bambang RiyantoBandung Institute of Technology3
Bustami IbrahimIPB University3
Tati NurhayatiIPB University3
Kustiariyah TarmanIPB University3
Yusnina S HudongiState University of Gorontalo2
Sugeng Heri SusenoIPB University2
Farel WidiarsyahIPB University2
Silva FauziahIPB University2
Fahri SinulinggaIPB University2
. UjuAfiliasi tidak diketahui2
NurjanahAfiliasi tidak diketahui2
Sri PurwaningsihUniversitas Airlangga2
Wahyu RamadhanAfiliasi tidak diketahui2
Safrina Dyah HardiningtyasIPB University2
Zacky Arivai SantosaeAfiliasi tidak diketahui1
Wahyu RamadhanIPB University1
Purnama ArafahIPB University1
Zacky Arivai SantosaeAfiliasi tidak diketahui1
M. Haekal TiftazaniIPB University1
Aulia HidayatiIPB University1
Maglory SiburianAfiliasi tidak diketahui1
Ruddy SuwandiIPB University1
Sereli PiaAfiliasi tidak diketahui1
Eka AyuningratAfiliasi tidak diketahui1
Mar’atun Rohmah SusantiAfiliasi tidak diketahui1
Siti Nurbaity Kartika AprianiAfiliasi tidak diketahui1
Tri WahyuningsihIPB University1
Cahyuning IsnainiIPB University1
Zacky Arivaie SantosaIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus)</dc:title>
	<dc:creator xml:lang="en">Yusuf, Nikmawatisusanti</dc:creator>
	<dc:creator xml:lang="en">Purwaningsih, Sri</dc:creator>
	<dc:creator xml:lang="en">Trilaksani, Wini</dc:creator>
	<dc:description xml:lang="en">Fish savory chips is one type of fish-based snacks with a crunchy texture and crispy. Crispiness is a typical characteristic of the chips product. Utilization of nike fish (Awaous melanocephallus) as raw material for a snack is one of fishery products diversification, as well as an alternative of a healthy snack with high nutritional content. The purpose of this study was to determine the formula of coating powder of nike fish savory chips which highly nutritions. Three formula of powder with ratio of 2:1 were used (A = rice flour and tapioca; B =  tapioca flour and wheat; C = wheat flour and rice) and added with natrium bicarbonate (baking soda) as crisp makers with different concentrations (1%, 1.5%, and 2%), and spices consisting of salt, pepper, garlic, and coriander. The analyses performed included crispiness and organoleptic. The formula chosen was determined by Bayes test. The results of crispiness measurement showed that the formula A (rice flour and tapioca flour (2:1)) had the best crispy value, compared to B (flour &amp; tapioca flour (2:1)), and C (wheat andrice flour (2:1)). Formula that used of 1.5% crisp maker had a better crispness value than 1% and 2%. Bayes test results showed that formula A with a concentration of 1.5% crisp maker was the best formula for nike fish savory chips.Key words: Awaous melanocephalus, formulation, crispiness, savory chips</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2012-04-19</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/5331</dc:identifier>
	<dc:identifier>10.17844/jphpi.v15i1.5331</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 15 No. 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/5331/3745</dc:relation>
</oai_dc:dc>