CD Skripsi

Studi Formulasi Pengolahan Bubuk Penyedap Rasa Ikan Biang (Ilisha Elongata)

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Abstract
This study aimed to determine the best formulation of flavoring powder biang fish with
different concentrations of biang fish powder using organoleptic parameters. The
method used in this research was an experimental manufacture of flavoring powder
with the formulation of ingredients consisting of biang fish powder, onion, garlic,
iodized salt and white pepper with a non-factorial completely randomized design
consisting of 4 levels of treatment, namely P0 (0 grams of biang fish powder), P1 (60
grams of biang fish powder), P2 (70 grams of biang fish powder), P3 (80 grams of biang
fish powder). The results showed that the best formulation was P2 treatment, which was
70 grams of biang fish meal with a characteristic value of clean, normal appearance,
like flavoring in general, and bright. The aroma produced was scent, specific for
flavoring powder with a savory taste, the flavor of the biang fish was slightly reduced,
and the texture was not lumpy, dry, and smooth.
Keywords: biang fish, flavoring, formulation, organoleptic.
1) Student at Faculty of Fisheries and Marine Science, University Riau
2) Lecturer at Faculty of Fisheries and Marine Science, University Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804111256

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804111256

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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