PENGARUH WAKTU PEMASAKAN PADA PANCI BERTEKANAN TERHADAP KELUNAKAN TULANG IKAN BANDENG
This research was done intent to look for effect of cooking time in the pressure cooker to bone softness. Reason title elect on observational it was caused haven't available bone softness quality uniformity soft spine milkfish that circulated at society. This research was done on time variation...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2011
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/88285/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=50562 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | This research was done intent to look for effect of cooking time in the
pressure cooker to bone softness. Reason title elect on observational it was caused
haven't available bone softness quality uniformity soft spine milkfish that
circulated at society.
This research was done on time variation 60 minutes, 75 minutes and 90
minutes, at temperature 121 0 C worked pressure 0,85 kg / cm2. The raw material
that was used milkfish with age 120 until 123 days and weight 270 until 275
grams tail each. There was even each cooking conduct process needs 3 milkfish
with looped as much 3 times. As standard comparator softness of bone was presto
milkfish from Juana Semarang.
This research result prove that is influence which significant among cooking
time to softening of bone on the soft spine milkfish makings processes. cooking
up to 60 minutes, 75 minutes and 90 minutes with temperature 121 0 C at worked
pressure 0,85 kg / cm2 to produce softness bone was 0,4971 kg / mm 2 , 0,3360 kg
/ mm 2 and 0,1566 kg / mm2, meanwhile it was relative softness in a row 1/21,6,
1/32,5 and 1/68,5. |
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