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Studi Penerimaan Konsumen Terhadap Otak-Otak Ikan Mas (Cyprinus Carpio) Dengan Jumlah Ikan Yang Berbeda

This research was aimed to evaluate the formulation of fish grilled cake coated from Cyprinus carpio. The parameter test was organoleptic, chemical analysis (protein content), and microbial analysis is total plate count (TPC). This research was used method of completely randomized designed non factorial (RAL) with 4 treatments, O0 (control), O1 (25% of meat fish), O2 (35% of meat fish), and O3 (50% of meat fish). The results of research showed that fish cake coated with O3 treatment is the best treatment with avarage of organoleptic value are appereance (3,00), taste (3,80), texture (3,16), and odor (3,50). Althought protein content O3 (16,64) and total plate count O1 2,48 (1,45x105 cell/gram).Keyword: Consumer acceptance, Cyprinus carpio,fish cake coated.

Ketersediaan
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Perpustakaan Universitas Riau 04 04. 116 (0056)
04 04. 116 (0056)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 116 (0056)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan.,
Deskripsi Fisik
v, 77 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 116 (0056)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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