CD Skripsi

Kajian Bubur Instan Yang Difortifikasi Konsentrat Protein Ikan Patin (Pangasius Hipopthalmus)

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The objective of this study was to evaluate the quality changes of instan brown rice porridge fortified with catfish protein concentrate during storage. Instant brown rice proridge was prepared from glutinous red rice flours (33%), skim milk (50%); corn oil (2%); sugar (5%) and forfified with 10% catfish protein concentrate. The product was stored at room temperature for 45 days. Sensory analyses, peroxide,total bacterial count, Escherichia coli, Staphylococcus aureus, and mold were made every 0, 15, 30 and 45 days. The result indicated that the quality of porridge decresed during storage. The sensory value, peroxide, total bacterial count, Escherichia coli, Staphylococcus aureus and mold of the porridge at initial to the end of storage was 3, 59 - 3, 30; 0 - 9,6 meq/1000g; 2, 0 x 103 - 1, 0 x 104 Cfu/g; 0, 2 x 102 - 1,0 x 102; 0, 15 x 102 – 1,0 x 102 koloni/g. The was no mold growth identified during storage.

Keywords: Catfish protein concentrate,instan brown rice porridge, Escherichia coli, Staphylococcus aureus and mold

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04.113 (0021)

Penerbit

Pekanbaru : Universitas Riau - Faperika - Teknologi Hasil Perikanan., 2013

Deskripsi Fisik

xvi, 59 hlm.:ill.; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

04 04.113 (0021)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

zelpino

Versi lain/terkait

Lampiran Berkas

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