CD Skripsi

Pengaruh Penggunaan Kemasan Berbeda Terhadap Mutu Mie Sagu Konsentrat Protein Ikan Patin (Pangasius Hypopthalmus) Yang Difortifikasi Tepung Mikroalga (Chlorella Sp.) Dan Minyak Ikan Patin Selama Penyimpanan Suhu Ruang

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This research was intended to determine the effect of different packaging on the catfish protein concentrate sagoo noodle fortified with microalgae (Chlorella sp.) and catfish oil (Pangasius hypopthalmus) during room temperature storage. The method used in this study was experimental andcomposedas non factorial completely random design. Those were three treatment, namely: A1 HDPE (high density polyethylene) packaging, A2 alumunium foil packaging, and A3 is alumunium foil and HDPE combination packaging. Those were grouped for 3 storage time, namely: B1 (0 day), B2 (15 days), dan B3 (30 days).The parameters used to assess the quality of sagoo noodle were organoleptic value (consistence, flavor, aroma, and texture), water content, fat, peroxide value, and the total colony bacteria. The product packed by using the alumunium foil (A2) was showing the best quality, with characteristic of consistence was white, catchy, whole and tidy. The flavor was specific sagoo noodle, the aroma was also specific sagoo noodle, and the texture was elastic, compact, whole and flexible. Keyword : Package, Sagoo noodle, Microalgae (Chlorella sp), Fish oil

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 116 (0039)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2016

Deskripsi Fisik

vi, 67 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 116 (0039)

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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