CD Skripsi

Pengaruh Fortifikasi Konsentrat Protein Ikan Lele (Clarias Sp.) Terhadap Mutu Kue Bangkit

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Absctract
The purpose of this study was to determine the effect of catfish protein
concentrate different concentrations of 0, 5, 10 and 15% on the quality
(organoleptic, proximate and ALT) of dried cakes, to find out how consumer
quality acceptance of cakes. The research design used was a non-factorial
Completely Randomized Design (CRD) with 4 levels namely 0 (F0), 5 (F1), 10
(F2), and 15% (F3). Based on the results of research that has been done,
fortification of catfish protein concentrate with different concentrations in dried
cakes has an effect on organolaptic quality parameters (appearance, texture, taste
and aroma), proximate (moisture, ash, protein and fat content), and Total Plate
Number . The best treatment level was at the F1 treatment level, namely KPI
catfish fortification of 5% based on organoleptic quality (appearance, texture,
aroma), and proximate (moisture, ash, protein and fat content) and total plate
number (ALT).
Keywords: by product, fortification, catfish KPI (Clarias sp.), rise cake
1) Student at Faculty of Fisheries and Marine Science, Universitas Riau
2)Lecturer at Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804125370

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

1804125370

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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