CD Skripsi

Studi Penerimaan Konsumen Terhadap Dendeng Lumat Ikan Betok (Anabas Testudineus) Dengan Penambahan Tepung Tapioka

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Purpose Penalitian was to determine the level of consumer acceptance of jerky meat creamed fish African catfish using corn starch with a different amount, consisting of 4 levels namely Do (starch 100 g as a control), D1 (50g corn starch), D2 (100g of corn starch) , D3 (150 g of corn starch). Each level of repetition sebanayak 3 times, and the number of experiments in this study unit is 12 units. The method used is an experimental method that is completely randomized design (CRD) non factorial. The results showed that the best treatment with the addition of corn starch 50 g (D1) with the characteristic color of light brown in color, savory, tasty, spice balanced, texture easily torn and easy to chew, and the scent of savory and distinctive spices and water content 41.16%, ash content of 2.23%, and 20.98% protein, Keywords: Jerky, Anabas testudineus, tapioca starch

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 116 (0063)

Penerbit

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

Deskripsi Fisik

vii, 78 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 116 (0063)

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

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