Yanto, Kevin Samuel and Puteri, Maria Dewi P. T. Gunawan and Marpaung, Abdullah Muzi (2017) Gurami Jerky With Variant of Thickness and Different Temperature at Making Process. Bachelor thesis, Swiss German University.

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Abstract

"Gourami (Osphronemus goramy) could be considered as an alternative low-cost ingredient due to the protein content 19% and can grow fast rate (3 months). The Gurami meat characteristics is prone to microbe’s contamination with fishy smell. Therefore, the meat need to be processed. This research aimed to develop the production method of fish jerky, to increase the consumption of fish intake, to be model of non-mammal jerky. The optimum production process was investigated through thickness 0.5, 1.0, 1.5 cm, different oven times (40, 60, 80, 100, 120 minutes), oven temperatures (200oC and 150oC) and frying time (20, 30, 40, 50, 60 minutes at 110oC) with defined limit of 12% for its moisture content and the appearance. So, the selected sample were 2 (a1-1 0.5 cm, 200oC, 40 minutes’ oven time, 20 minutes frying time and b2-1 0.5 cm, 150oC, 60 minutes’ oven time, 20 minutes frying time). In addition, the jerky was accepted by the SNI for microbial contamination, protein content (>18%) and moisture content (

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Gurami ; Oven ; Frying
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	14 May 2020 04:31
Last Modified:	14 May 2020 04:31
URI:	http://repository.sgu.ac.id/id/eprint/77

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