CD Skripsi

Analisis Karakteristik Kimia Dan Nilai Gizi Pada Makanan Tradisional Cincalok Asal Kabupaten Indragiri Hilir

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Cincalok is a traditional fermented food made from rebon shrimp (Acetes indicus).
Each cincalok from a different region is characterized by its ingredients. In this
study, the cincalok used was collected from Indragiri Hilir Regency, with sago as
carbohydrate source. The lack of knowledge about cincalok causes it to be less
known among the wider community, even though this food has a high nutritional
content. The purpose of this study was to analyze the nutritional content of
cincalok by determining protein content (SNI 01-2354-2006) using the Kjeldahl
method, fat (SNI 01-2354-2017) tested by the Soxhlet method, ash (SNI 01-2354-
2006) and water (SNI 01-2354-2006) determined by the gravimetric method. The
results showed that the percentage of protein in cincalok was 10.28% ± 0.077, fat
was 2.45% ± 0.349, ash was 7.24% ± 0.751, and water was 68.12% ± 0.049

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1703111046

Penerbit

Pekanbaru : Universitas Riau FMIFA Kimia., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1703111046

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

mardiah

Versi lain/terkait

Lampiran Berkas

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