(The Effect of Fish Meat Tapioka Ratio and Drying Method on Quality of Eastern Little-Tunas (Euthynus Affinis) Cracker Produced by the Intermediate Technology)

Dadang Supriatna, A. Basrah Enie, Betty D.S Moelyana, Otong Suhara

Abstract


The effect of fish meat-tapioca ratios and drying methods on the quality of eastern-little-tunas (Euthynnus affinis)crakers produced by the intermediate tecnology has been studied.The ratio of fish meat and tapioca used were 30:70,40:60,50:50,60:40,70:30,while drying method was sun drying and oven driyng. The result showed that the 30:70 ratio with oven drying resulted in the highest mean value of acceptability (taste,aroma,apperance,crispiness,linear expansion) and the protein content met the requirement of the Indonesian Industrial Standard for fish crakers. 


Keywords


Fish meat, tapoca ratio, drying method, quality, Eastern little-tuna, Euthynus affinis, cracker, intermediate technology

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DOI: http://dx.doi.org/10.32765/warta%20ihp.v12i1-2.2428

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