Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/9044
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dc.contributor.authorNorsuhaida Abd. Halim-
dc.date.accessioned2018-05-22T05:16:45Z-
dc.date.available2018-05-22T05:16:45Z-
dc.date.issued2007-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/9044-
dc.description.abstractThe study was conducted to develop tilapia otak-otak, to study its physico-chemical characteristic and also to determine its nutritional value and sensory attribute with four different formulations included the formulation for tenggiri otak-otak which was used as controls. The analysis that was done include proximate analysis to determine fat, protein, carbohydrate, moisture and ash content, physical analysis and sensory evaluation to compare with the commercial otak-otak that were used tenggiri fillet. Four different formulation were done with different content of fish fillet. Texture analysis was done by used TAXTi Texture Analyzer (Stable Micro System, Survey, England) with prob Warner - Bratzler Blade (HOP/BS) as byte simulation. The platform that was used is heavy duty platform (HDP/90). Fat analysis was used Soxhlet Extractor and protein analysis was used Foss Tecator, Kjeltec System.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Universiti Malaysia Terengganuen_US
dc.subjectLP 46 FASM 3 2007en_US
dc.subjectNorsuhaida Abd. Halimen_US
dc.titleDevelopment of tilapia (Oreochromis niloticus) otak-otaken_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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