Effect of Different Amount of Comminuted Goat Meat Added on The Quality of Crackers
ABSTRACT Crackers (Kcniprik) are popular snack food in Indonesia and other ASEAN countries and usually the tradisional crackers arc prepared by forming a dough from a mixture of flour, comminuted fish or prawn and water, The dough of steamed, thin sliced and dried before deep frying, The possibility...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
1995
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/26626/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=9659 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | ABSTRACT
Crackers (Kcniprik) are popular snack food in Indonesia and other ASEAN countries and usually the tradisional crackers arc prepared by forming a dough from a mixture of flour, comminuted fish or prawn and water, The dough of steamed, thin sliced and dried before deep frying, The possibility of using goat meat instead of fish or prawn in the production of crackers has been studied. Goat meat crackers %cere formulated with 10,20,30,40,50 and 61) percents comminuted goat
meat(wAv of tapioca flour used) and without goat meat as control. The increased amount of goat meat added resulted in increasing proteinfat and moisture content,Av,� also score of organnleptie test on taste and flavour 1 Iowcvcrr it was found that expansion decreased with the increasing goat meat content, Crispiness acceptability decreased with increasing the meat content, Crackers with 40 percents goat meat had more acceptable taste and flavour.
Key Words_ Goat Meat. Crackers |
|---|