CD Skripsi

Substitusi Tepung Tapioka dengan Tepung Buah Nipah (Nypa fruticans Wurmb) Terhadap Mutu Bakso Ikan Parang-Parang (Chirocentrus dorab)

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Fish meatballs with tapioca flour substitution with nipah flour is a product innovation to maintain the quality of parang-parang fish meatballs. Nipah flour nipah fruit flour has good nutritional content that has the potential to be developed into alternative human foods. This study aims to provide information about the effect of substituting tapioca flour with nipah fruit flour on the quality of parang-parang fish meatballs. This study was conducted using a non-factorial Completely Randomized Design (CRD) with 4 treatment levels consisting of 4 treatment levels, namely the addition of tapioca flour (TT) with nipah fruit flour (TBN) different proportions, namely B0 (TT 45%; TBN 0%), B1 (TT 30%; TBN 15%,), B2 (TT 15%; TBN 30%), B3 (TT 0%; TBN 45%). The test parameter observed was proximate analysis. The proximateanalysis carried out was testing watercontent, ash content, protein content, and fiber content. The results showed that the substitution of tapioca flour with nipah flour with different concentrations had a significant effect on the quality of parang-parang insikan meatballs. The results of proximate analysis obtained from the best treatment B2 for moisture content of 58.78%, ash content of 1.36%, protein 8.80%, and fiber content of 2.76%.

Keywords: parang-parang fish, fish meatballs, nipah flour tapioca flour, proximate analysis

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004135679

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004135679

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

Jaka

Versi lain/terkait

Lampiran Berkas

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