<> <http://www.w3.org/2000/01/rdf-schema#comment> "The repository administrator has not yet configured an RDF license."^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/eprint/77193> <http://purl.org/dc/terms/title> "KAJIAN FORMULASI TEPUNG UBI JALAR KUNING (Ipomea batatas L)\r\nDAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK SIFAT\r\nORGANOLEPTIK, KIMIA BAKSO IKAN NILA"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/77193> <http://purl.org/ontology/bibo/abstract> "Fish balls are meatballs whose main ingredients use fish meat. The purpose of this\r\nstudy is to obtain the best formulation of yellow sweet potato flour and tapioca in\r\nmaking tilapia meatballs with organoleptic, chemical characteristics in accordance\r\nwith SNI 7266: 2014. This study used the Complete Group Randomized Design\r\n(RAKL) method with a single factor with 6 levels and 4 repeats. The treatment in\r\nthis study used 6 levels of yellow sweet potato flour concentration: tapioca (b / b)\r\nnamely P0 (0: 25%), P1 (5%: 20%), P2 (10%: 15%), P3 (15%: 10%), P4 (20%:\r\n5%), P5 (25%: 0%). The results of this study showed that the addition of yellow\r\nsweet potato flour: the best tapioca was the P1 treatment (5%:20%) which had a\r\ncolor score of 4.26 (yellowish ash), texture 4.57 (chewy), aroma 4.36 (typical of\r\nfish), taste 4.38 (typical of fish), overall acceptance 4.68 (like), water content\r\n62.52%, ash content 1.78%, protein content 12.1%, fat content 1.96 crude fiber\r\n1.21%, hardness value of 382.66 N, The springiness value is 10.79 mm, and the\r\ncohesiveness value is 1.73.\r\nKeywords: fish balls, tilapia, tapioca, yellow sweet potato flour\r\n\r\nBakso ikan adalah bakso yang bahan utamanya menggunakan daging ikan. Tujuan\r\ndari penelitian ini adalah mendapatkan formulasi tepung ubi jalar kuning dan\r\ntapioka terbaik dalam pembuatan bakso ikan nila dengan karakteristik sifat\r\norganoleptik, kimia sesuai dengan SNI 7266:2014. Penelitian ini menggunakan\r\nmetode Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal\r\ndengan 6 taraf dan 4 kali ulangan. Perlakuan pada penelitian ini menggunakan 6\r\ntaraf konsentrasi tepung ubi jalar kuning : tapioka (b/b) yaitu P0 (0:25%), P1\r\n(5%:20%), P2 (10%:15%), P3 (15%:10%), P4 (20%:5%), P5 (25%:0%). Hasil\r\npenelitian ini menunjukkan bahwa penambahan tepung ubi jalar kuning : tapioka\r\nterbaik adalah perlakuan P1 (5%:20%) yang memiliki skor warna 4,26(abu\r\nkekuningan), tekstur 4,57 (kenyal), aroma 4,36 (khas ikan), rasa 4,38 (khas ikan),\r\npenerimaan keseluruhan 4,68 (suka), kadar air 62,52%, kadar abu 1,78%, kadar\r\nprotein 12,1%, kadar lemak 1,96 serat kasar 1,21%, nilai hardness sebesar 382,66\r\nN, nilai springiness 10,79 mm, dan nilai cohesiveness sebesar 1,73.\r\nKata kunci : bakso ikan, ikan nila, tapioka, tepung ubi jalar kuning"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/77193> <http://purl.org/dc/terms/date> "2023-11-27" .
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<http://digilib.unila.ac.id/id/document/2228128> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2228115> .
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<http://digilib.unila.ac.id/id/document/2228129> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2228115> .
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<http://digilib.unila.ac.id/id/eprint/77193> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/2228130> .
<http://digilib.unila.ac.id/id/document/2228130> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
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<http://digilib.unila.ac.id/id/document/2228130> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2228115> .
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<http://digilib.unila.ac.id/id/document/2228135> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2228114> .
<http://digilib.unila.ac.id/id/document/2228135> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2228114> .
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<http://digilib.unila.ac.id/77193/> <http://xmlns.com/foaf/0.1/primaryTopic> <http://digilib.unila.ac.id/id/eprint/77193> .
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<http://digilib.unila.ac.id/id/eprint/77193> <http://purl.org/dc/terms/subject> <http://digilib.unila.ac.id/id/subject/630> .