OPTIMALISASI PEMBERIAN PUTIH TELUR AYAM RAS UNTUK MENINGKATKAN KEMEKARAN KERUPUK IKAN BELUT (OPTIMIZATION OF RAS CHICKEN EGG WHITE GIVING TO INCREASE EFFLORESCENCE EEL FISH CRACKERS)

Abstract

Penelitian ini bertujuan untuk mencari konsentrasi putih telur yang optimal untuk meningkatkan kemekaran kerupuk ikan belut dengan perlakuan A tanpa pemberian putoh telur, perlakuan B penambahan putih telur 25 ml, perlakuan C penambahan putih telur 50 ml dan perlakuan D penambahan putih telur 75 ml.  Semua perlakuan dilakukan ulangan tiga kali ulangan dengan Rancangan Acak Lengkap.  Parameter yang diamati adalah kadar protein, kadar air, kadar karbohidrat, uji kerenyahan, uji kemekaran dan uji sensoris.  Berdasarkan hasil penelitian dapat disimpulkan  pemberian putih telur mampu meningkatkan kandungan protein dan kemekaran dan kerenyahan kerupuk ikan belut serta memenuhi Standar Industri Indonesia.

This study aims to find the optimal concentration of egg whites to increase efflorescence swamp eel crackers with treatment A without giving egg white, egg white treatment B adding 25 ml, treatment C the addition of 50 ml of egg white and egg white treatment D adding 75 ml. All treatments are performed replications with three replications completely randomized design. Parameters measured were protein content, moisture content, carbohydrate content, crispness test, efflorescence and sensory test. Based on the results of this study concluded giving egg whites to increase the protein content and efflorescence and crispy swamp eel crackers and meet industry standards of Indonesia.