PENGOLAHAN ABON DARI JANTUNG PISANG DAN LORJUK (KERANG BAMBU)

Putri, Visca Taqwania Aprilia (2022) PENGOLAHAN ABON DARI JANTUNG PISANG DAN LORJUK (KERANG BAMBU). Diploma thesis, Politeknik NSC Surabaya.

	Text Halaman Awal.pdf Download (262kB)
	Text Daftar Isi.pdf Download (102kB)
	Text Abstract.pdf Download (111kB)
	Text BAB I.pdf Download (119kB)
	Text BAB II.pdf Download (273kB)
	Text BAB III.pdf Restricted to Repository staff only Download (821kB) | Request a copy
	Text BAB IV.pdf Download (113kB)
	Text Daftar Pustaka.pdf Download (140kB)

Abstract

Banana heart shredded is a processed product innovation by utilizing raw
materials that are rarely used. Bamboo shells (lorjuk) itself is a commodity that is
often found in the coastal areas of Bangkalan Regency. The purpose of this study
was to determine the process of making shredded banana heart and bamboo shells
(lorjuk), as well as knowing the results of organoleptic tests which included color,
aroma, taste and texture. Making shredded banana heart with a mixture of bamboo
shells (lorjuk) using standard tools and materials to produce good quality
shredded. Based on the results obtained, the conclusion is that the color, aroma,
taste and texture that are in great demand by the panelists are the A3 formula with
a ratio of 75%: 25% consisting of 188 grams of banana heart and 62 grams of
bamboo shells (lorjuk). With the composition of the abon, which is brown in color,
typical of shredded meat, has a savory aroma from the protein, namely the
bamboo shells, but not fishy, then the taste is spicy, savory and sweet, and has a
texture similar to meat.

Actions (login required)

View Item