CD Skripsi

Pengaruh Penambahan Jumlah Karagenan Berbeda Terhadap Mutu Bakso Ikan Lomek (Harpodon Nehereues)

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This study aims to determine the effect of adding different amounts of carrageen to the quality of lomek fish meatballs. The method used was an experiment, with Completely Randomized Design (RAL) word one factor as treatment: Bo treatment: Bo (without carrageen), B1 (carrageen as amount 12.5 g), B2 (carrageen as amount 25 g) and B3 (carrageen an amount 37.5 g). parameters tested were organoleptic and chemical. The results showed that the best treatment for the quality of lomek fish meatballs is B2 with the amount of carrageen 25 gram, with a creamy white form, compact texture and chewy, the smell of lomek fish meat is lost, and the fish taste is decreasing with the water content value 69. 46%, protein 16.16%, fat 8.36%.
Keywords: Fish lomek, meatballs, number of carrageenes
1Student Faculty of fisheries and marine, University of Riau
2Lecture Faculty of Fisheries and marine, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0047)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelutan - Teknologi Hasil Perikanan., 2017

Deskripsi Fisik

v, 57 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0047)

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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