UTILIZATION OFWASTE IN LIEU MSG SHRIMP HEAD IN THE MAKING SEASONING FRIED RICE INSTANT

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  • Susilowati Susilowati Universitas PGRI Adi Buana Surabaya

Abstract

In the emerging market sold fast instant bumu either wet or dry . Another advantage of
instant seasoning is more efficient especially in the form of flour . By using instant seasonin we
can cook anything no longer need to buy other spices. (MSG) as a flavoring agent, the Public
Interest Research and Advocacy Center (PIRAC) which questioned the content of monosodium
glutamate, aka MSG in regular snacks consumed by children. According to non-governmental
organizations , many packaged snacks are not included in the MSG content that could threaten
the health of children.
Fried rice is a popular and well-liked food both young and old , rich and poor . fried
rice requirement of MSG. For the shrimp head wastes would I use as an alternative to MSG that
fried rice is safe to eat the children . This study aims to determine the difference in taste and
color of fried rice with shrimp heads use the amount of waste that is different .
This type of research is the study of laboratory experiments with the manufacture of
instant fried rice seasoning , in this study using shrimp head weight 5 g, 10 g , 15 g , 20 g , 25 g
and fried rice control by using MSG . Data Collection Techniques with experimental methods ,
organoleptic test. With Scale Parameters flavor, color. Technique 1 Factor ANOVA data
analysis , SPSS 17, the obtained results are differences in taste and color of fried rice with
shrimp heads using different waste
It can be concluded 1. There is a difference in the taste of fried rice with shrimp heads
use the number of different waste as a substitute for MSG in the making fried rice seasoning 2.
There are differences in the color of fried rice with shrimp heads use the number of different
waste as a substitute for MSG in the making fried rice seasoning.

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Published
2013-12-01
Section
Artikel