?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+DAGING+IKAN+LELE+(Clarias+gariepinus)%0D%0ATERHADAP+SIFAT+FISIK%2C+KIMIA+DAN+SENSORI+KERUPUK+TIWUL&rft.creator=SITI+MARYAM%2C+1614051002&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tiwul+mengandung+amilopektin+sebesar+85%2C28%25+dan+amilosa+13%2C72%25+yang%0D%0Adapat+digunakan+untuk+mensubstitusi+tepung+tapioka+dalam+pembuatan+kerupuk.%0D%0APeningkatan+nilai+gizi+kerupuk+tiwul+dapat+dilakukan+dengan+penambahan+daging%0D%0Aikan+lele.+Penelitian+ini+bertujuan+mendapatkan+konsentrasi+penambahan+daging%0D%0Aikan+lele+terhadap+sifat+fisik%2C+kimia+dan+sensori+kerupuk+terbaik.+Penelitian+disusun%0D%0Asecara+nonfaktorial+dalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan%0D%0A4+kali+ulangan.+Perlakuan+terdiri+dari+6+taraf+penambahan+daging+ikan+lele+yaitu%0D%0Ayaitu+0%25%2C+5%25%2C+10%25%2C+15%25%2C+20%25+dan+25%25.+Data+yang+diperoleh+diuji+kesamaan%0D%0Aragamnya+dengan+uji+Bartlett+dan+kemenambahannya+dengan+uji+Tuckey.+Analisis%0D%0Asidik+ragam+digunakan+untuk+mengetahui+ada+tidaknya+pengaruh+perlakuan%2C%0D%0Akemudian+dilanjutkan+dengan+uji+BNT+pada+taraf+5%25.+Hasil+penelitian%0D%0Amenunjukkan+bahwa+konsentrasi+penambahan+daging+ikan+lele+sebesar+20%25%0D%0Amenghasilkan+kerupuk+tiwul+dengan+karakteristik+fisik%2C+kimia+dan+sensori+terbaik%2C%0D%0Adengan+volume+pengembangan+sebesar+291%2C81%25%2C+kadar+protein+4%2C86%25%2C+kadar+abu%0D%0A2%2C52%25%2C+kadar+air+6%2C70%25%2C+kadar+lemak+0%2C51%25%2C+tekstur+dengan+skor+4+(renyah)%2C+rasa%0D%0Adengan+skor+4+(khas+lele)%2C+warna+dengan+skor+4+(putih+kecoklatan)%2C+dan+aroma%0D%0Adengan+skor+3+(agak+khas+lele).%0D%0A%0D%0AKata+kunci%3A+Kerupuk%2C+tiwul+dan+ikan+lele.+%0D%0ATiwul+contains+amylopectin+of+85%2C28%25+and+amylose+13%2C72%25+which+can+be%0D%0Aused+to+substitute+tapioca+flour+in+making+crackers.+Increasing+the+nutritional%0D%0Avalue+of+tiwul+crackers+can+be+done+by+adding+catfish+meat.+This+study+aimed+to%0D%0Aget+the+appropriate+concentration+of+catfish+meat+for+the+best+physical%2C+chemical%0D%0Aand+sensory+character+of+chips.+This+research+was+designed+in+Complete%0D%0ARandomized+Block+Design+(CRBD)+with+four+replications.+The+treatments%0D%0Aconsisted+of+six+levels+of+adding+catfish+meat+0%25%2C+5%25%2C+10%25%2C+15%25%2C+20%25+and+25%25.%0D%0AThe+homogenity+of+data+were+analyzed+by+Bartlett%E2%80%99s+test+and+additifity+were+tested%0D%0Aby+Tuckey+test.+ANOVA+were+used+to+know+the+effect+of+treatments%2C+then+the+data%0D%0Awere+further+analyzed+by+Least+Significant+Defference+(LSD)+on+level+of+5%25.+The%0D%0Aresults+showed+that+the+concentration+of+addition+of+catfish+meat+by+20%25+resulted%0D%0Ain+tiwul+crackers+with+the+best+physical%2C+chemical+and+sensory+characteristics+with%0D%0Avolume+development+291%2C81+%25%2C+the+protein+content+4%2C86%25%2C+ash+content+2%2C52%25%2C%0D%0Awater+content+6%2C70%25%2C+fat+content+0%2C51%25%2C+texture+with+score+4+(crunchy)%2C+taste+with%0D%0Ascore+4+(typical+catfish)%2C+color+with+score+4+(brownish+white)%2C+and+aroma+with%0D%0Ascore+3+(rather+typical+catfish).%0D%0AKeywords+%3A+crackers%2C+tiwul+and+catfish&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2021&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F61294%2F1%2FABSTRAK%2520-%2520Siti%2520Maryam.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F61294%2F2%2FSKRIPSI%2520FULL%2520-%2520Siti%2520Maryam.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F61294%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Siti%2520Maryam.pdf&rft.identifier=++SITI+MARYAM%2C+1614051002++(2021)+PENGARUH+PENAMBAHAN+DAGING+IKAN+LELE+(Clarias+gariepinus)+TERHADAP+SIFAT+FISIK%2C+KIMIA+DAN+SENSORI+KERUPUK+TIWUL.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F61294%2F