การศึกษาครั้งนี้เพื่อศึกษาคุณค่าทาง

The study of nutrition education to vegetable juices like a surfer and application of vegetable juice with coconut-Nguyen has a great reputation in fish ball. Study results showed that vegetable juices like a surfer used in experiments with ash 0.39 per cent fat, 0.75 percent in quantity and quality section, 0.09 per cent protein, quantity of microorganisms found in a given benchmark. When there is a sound like a vegetable juice mixture in jelly, coconut, coconut water ratio per vegetable juices like a surfer is equal to 1: 3 will cause the discs with coconut, white, thick slate, about 1 cm wide and 23 meters long and 40 cm Te se, then apply coconut water with vegetable Tian Yong is the study of p element.The chemical components found that the moisture quantity of 0.85 per cent ash 0.07 percent of 1.09 per cent fat quantity protein 0.36 percent and 0.12 grams/100 acid quantity. Ml/I, for example, the best quality to the microorganisms that exist in a given criteria. When the coconut water with vegetables like Yong are applied in the production of fish ball quality analysis and technical chemistry. Find 79.48 percent moisture volume 2.10 per cent ash quantity 0.25 per cent fat and protein 18.87 percent best fish ball recipe control moisture 81.67 per cent per cent ash quantity 1.46 percent fats 0.49 19.15 per cent protein and the best result on the test that senses accept extra fish balls with coconut products, vegetable juices like a surfer, it is possible to bring a commercial production.

This study was to study the nutritional value of melinjo and application of coconut water melinjo in fish products. The results showed that the water melinjo used in experiments ash 0.39 percent fat and 0.75 percent protein, 0.09 percent of the microbes in the quality criteria. When the water melinjo as an ingredient in the making of coconut in the ratio of juice to water melinjo of 1: 3 to cause plate coconut with white and thick, about 1 cm wide 23 Sami's comments meters. long and 40 cm, then take coconut water melinjo who has studied the chemical composition showed a moisture content of 0.85 Ash 0.07 percent fat percentage, 1.09 protein, 0.36 percent and the acid content of 0.12 grams. / 100 ml / sample The quality of the microorganisms in the criteria. When coconut water melinjo applied in the production of fish for chemical analysis. Found that the moisture content of 79.48 ash percentage 2:10 fat content of 0.25 percent and protein content of 18.87 the fish fed control moisture content of 81.67 ash content of 1.46 Fat 0.49 percent and protein percent. 19:15 The results of the sensory tests have shown that fish products with added coconut water melinjo have the possibility of bringing commercial production.

This study was to examine the nutritional value of the Huayan school and application water jelly coconut water Huayan school in products fish balls. The results showed that the water used in the experiments with the Huayan school, ash content and 0.39 fat percentage and 0.75 percent protein 0.09 part on microbiological quality standard limit. When the water Huayan school as an ingredient in making coconut coconut water on vegetable เหมียง ratio was 1:3 will cause the sheet jelly coconut off-white, thick about 1 cm wide 23 เซฯติ meters long 40 cm. The coconut water Huayan school to study the chemical composition the amount of moisture percentage 0.85 ash 0.07 percent fat percentage 1.09 percent protein 0.36 acidity and 0.12 g / 100 ml / samples. The quality microbial were determined. When the coconut water Huayan school is applied in the production of fish balls the quality chemistry. The amount of moisture content of 79.48 ash 2.10 percent fat and percent 0.25 percent protein 18.87 the fish ball control formula คุมมี% moisture content, ash content, fat content of 81.67 1.46 0.49% and 19 percent protein.15 the experiment of the senses the panelists accept products accessories coconut jelly fish balls with water Huayan school has feasibility to produce commercial.