Browsing by Author "Tahir, Mulyati M"

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    Formulasi Bumbu Penyedap Berbahan Dasar Ikan Teri (stolephorus spp.)Dan Daging Buah Picung (pangium edule) Dengan Penambahan Rempah-Rempah
    (2015-08-01) Tahir, Mulyati M; Abdullah, Nurlaila; Rahmadani, Ria
    Flavoring is a mixed material which is made of one or more spices. It increases in food during processing or preparing before being served in order to improve natural flavor. Making flavoring consist of drying, crushing, and mixing. Anchovy and “picung” is combinated to make flavoring. Anchovy can be found easily, delighted by people, and has enough nutrition. The part from “picung” used is the pulp that functions as antimicrobial. Flavoring based from anchovy and “picung” pulp using supplement from some spices to increase flavor in application of food. The spices are onion, garlic, ginger, and pepper. Spices will be drying, crushing and sieving to become powder spices and then mixing with anchovy powder and “picung” pulp powder. The treatment used in this research are 50% anchovy + 50% “picung” pulp (I) , 60% anchovy + 40% “picung” pulp (II), and 70% anchovy + 30% “picung” pulp (III). The best formulation is the third formulation with 70% anchovy and 30% “picung” pulp. Formulation III have 8.66% water content, 23.84% protein content, 16,41% fat content, and 7.5x104 cfu/ml total microbes. Organoleptic test with the best treatment in terms of color, aroma, texture, and flavor is formulation III with anchovy 70% and 30% “picung” pulp.