CD Skripsi

Studi Penerimaan Konsumen Terhadap Kerupuk Udang Rebon (Acetes Sp.) Yang Disubstitusikan Dengan Tepung Buah Nipah (Nypa Fruticans)

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ABSTRACT
Nypa fruit (Nyfa fruticans) can be processed into flour as a substitute for starch sources and has a fairly high crude fiber content. Rebon shrimp crackers (Acetes sp.) are made from tapioca flour as a source of starch and has a low fiber content. It is hoped that the rebon shrimp crackers substituted with nypa fruit flour can be liked by consumers and can increase the fiber content in the crackers. This study aims to determine consumer acceptance and the best amount of nypa fruit flour substitution in the production of rebon shrimp crackers. The research method used was experimental with Completely Randomized Design Non-Factorial, consist of four treatment, K0 (100% tapioca flour : 0% nypa fruit flour), K1 (75% tapioca flour : 25% nypa fruit flour), K2 (50% tapioca flour : 50% nypa fruit flour), K3 (25% tapioca flour : 75% nypa fruit flour). Parameters observed included organoleptic tests (appearance, aroma, taste, and texture), physical tests (swelling power), proximate tests (water, ash, protein, and fiber content). The substitution of nipah fruit flour (Nypa fruticans) in the manufacture of rebon shrimp crackers (Acetes sp.) had a marked effect on consumer acceptance on organoleptic assessments including appearance, taste, and texture but had no noticeable effect on the aroma of crackers, at a confidence level of 95%. The results showed that the K1 treatment received the most preferred appearance value of the panelists, namely 75 people (93,75%). The highest aroma value was found in the K1 treatment, which was 71 people (88,75%). The highest taste value was found in the K1 treatment, which was 72 people (90,00%). The highest texture value was found in the K0 treatment , which was 70 people (87,50%). The best treatment was K1 (75% tapioca flour : 25% nypa fruit flour) with characteristics surface is with bright brown color and porous, taste of strong rebon shrimp and tasty, aroma of strong rebon shrimp and none of nypa, and texture is crunchy with the water content 6,89%, ash content 8,34%, protein content 9,48%, fiber 2,44%, and swelling properties of 115,62%.
Keywords: Crackers, Nypa, Rebon Shrimp, Substitution, Tapioca
1) Student of Faculty of Fisheries and Marine Sience Universitas Riau
2) Lecturer of Faculty of Fisheries and Marine Sience Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804113570

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804113570

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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