CD Skripsi

Pengaruh Penambahan Tepung Ikan Biang (Ilisha Elongata) Terhadap Mutu Biskuit

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Abstract Biscuits are a type of food that is rich in nutrients and is consumed by people of all ages. This study aims to determine the characteristics of the nutritional quality of biscuits with the addition of biang fish flour. The study used an experimental method with the addition of different biang fish flour, namely 0%, 2%, 4%, 6%, and 8%. The results showed that biscuits with the addition of 4% fish flour had the best nutritional content with 3.91% moisture, 17.31% protein, 19.53% fat, 2.43% ash, and 56.81% carbohydrates. The calcium content in biscuits is 438 mg/kg. Biscuits with the addition of fish flour can be used as a nutritious supplement for all people in the community in order to support health.
Keywords: Biang fish, biscuits, fish flour
1) Student of the Fisheries and Marine Science Faculty, University of Riau
2) Lecturer of the Fisheries and Marine Science Faculty, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804111219

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

1804111219

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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