CD Skripsi

Pengaruh Fortifikasi Alga Hijau Biru (Spirulina) Pada Makaroni Ikan Patin (Pangasius Hypophthalmus Terhadap Penerimaan Konsumen

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This study aimed to determine the effect of fortification blue green algae (Spirulina) on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experimental method, namely the experiment of making macaroni catfish with a number of different Spirulina. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (without Spirulina), M1 (Spirulina 5 grams), M2 (Spirulina 10 grams), M3 (Spirulina 15 grams). The results of this study showed the addition of Spirulina for all treatments have acceptance of consumer ranged from 59.37% -83.75% where the treatment M0 (59.37), M1 (71.87), M2 (83.75), M3 (67.12). The best macaroni is that with the addition of M2 (Spirulina 10 grams) which has a 83.75% acceptance level with the characteristics of a light green color, the aroma of fish and Spirulina little felt, and compact texture. Treatment of M2 has a water content of 9.54%; protein of 10.51%; fat of 1.77% and 63.52% rehydration capacity.
Keywords: Spirulina, Macaroni, Fortification
1) Student of Fisheries and Marine Science Faculty, Riau University
2) Lecture of Fisheries and Marine Science Faculty, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04 .116 (0041)

Penerbit

Pekanbaru : Universitas Riau - Teknologi Hasil Perikanan., 2016

Deskripsi Fisik

v, 45 hlm,; ill.: 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

04 04 .116 (0041)

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

Lubis

Versi lain/terkait

Lampiran Berkas

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