Abstract
This study was aimed to determine the physicochemical and sensory characteristics of chips made from bones of Notopterus notopterus previously soaked in sodium bicarbonate. Different concentrations of sodium bicarbonate (0; 0.5; 1; 1.5; 2; and 2.5%) were used to soak the bones. The parameters observed were chemical analysis, physical analysis, and sensory analysis. The soaking of the fish bones in sodium bicarbonate had significant effects (p<0.05) on the chemical characteristics including water content, ash content, protein content, NaHCO3 residue as well as physical characteristic of the chips. However, on the soaking did not affect phosphorus, calcium and sensory characteristics of the chips.
Highlights
This study was aimed to determine the physicochemical and sensory characteristics of chips made from bones of Notopterus notopterus previously soaked in sodium bicarbonate
Pengaruh penambahan natrium bikarbonat (NaHCO3) terhadap karakteristik fisik, kimia, dan sensoris pempek
Summary
Bahan baku yang digunakan adalah tulang ikan putak (Notopterus notopterus) yang diperoleh dari Pasar Cinde, Palembang, Sumatera Selatan. Bahan lain yang digunakan yaitu NaHCO3 proanalis (Merck), garam, daun salam, air dan minyak goreng dan bahan analisis lainnya. Alat yang digunakan dalam penelitian ini meliputi baskom, sarung tangan, labu ukur, corong, spatula, gelas beker, oven, pipet tetes, gelas ukur, labu kjeldahl, soxhlet, labu lemak, cawan porselen, desikator, pipet volumetrik, tabung reaksi, Erlenmeyer, deep fryer (OX989N, Tokyo, Jepang), timbangan digital (PioneerTM Balances, USA), muffle furnace (Thermolyne Bentchop 1100C, USA), oven (Thermocenter Salvis TC-40 S, California, US), hotplate stirrer (B-One, AHS-12A, Cina), chromameter (Minolta CR-310, Tokyo, Jepang) dan Atomic Absorption Spectrophotometer (AA6300 Shimadzu, Japan)
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