CD Skripsi

Penerimaan Konsumen Terhadap Nugget Yang Dibuat Dari Bahan Baku Ikan Patin (Pangasius Hypopthalmus) Asap Cair

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This research was intended to determine the effect of using smoked catfish meat on The nugget towards consumer acceptance measured by organoleptic value and chemichal value analysis. The method used in this study is experimental, used design is completely random design, that is three treatment are K0 (500g fresh fish meat), K1 (400g soaked catfish meat by liquid smoked, K2 (300g soaked catfish meat by liquid smoked.The K2 treatment (300g soaked catfish meat by liquid smoked) is the best treatments refer to organoleptic value (form, flavor, aroma, and texture) also chemical value with the form criteria is browning yellow, the flavor criteria is softening smoke, the texture criteria is not too hard and the aroma criteria is not too sharp smoked smell with 54,46% water amount, 18,13% protein amount, 3,34% ash amount and the pH value is 5,81. Keyword: Liquid smoke, catfish meat soaked by liquid smoke, nugget, Consumer acceptance.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 116 (0027)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2016

Deskripsi Fisik

vi, 37 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 116 (0027)

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

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