CD Skripsi

Pengaruh Substitusi Tepung Tapioka Dengan Tepung Sagu (Metroxylon Sogo Rottb) Pada Burger Ikan Alu-Alu (Sphyraena Jello) Terhadap Penerimaan Konsumen.

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ABSTRACT
This study aimed to determine the effect of substitution of sago flour (Metroxylon sogo rottb) with tapioca flour in the manufacture of pickhandle barracuda fish burgers and to determine the best concentration on consumer acceptance. The research method used was a non-factorial complete randomized design (CRD) with 5 levels, namely: sago flour TS0 (0%), TS25 (25%), TS50 (50%), TS75 (75%), and TS100 (100%). The results showed that the substitution of 25% sago flour (TS25) gave the best results and was accepted by 71 panelists (87.5%) consumers with the characteristics of a round, flat shape, grayish color, fish aroma, savory taste and dense compact texture.
Keywords: Burger, Flour, Sago
1 Student at Faculty of Fisheries and Marine Science, Universitas Riau
2Lecturer at Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1704111418

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1704111418

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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