CD Skripsi

Pembuatan Nugget Ikan Kembung Dengan Penambahan Rebung

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ABSTRACT
Nugget is one of the most popular processed food. The purpose of this study was to obtain the best nuggets selected of mackerel fish and bamboo shoot using SNI 7758-2013 fish nuggets. The research method used completely randomized design with four treatments and four replications, follow DMRT test at 5% level. The treatment in this study was the ratio between mackerel fish and bamboo shoot with four level; 100:0, 85:15, 70:30 and 55:45. Parameters observed were the moisture, ash, protein, fat, crude fiber content and sensory evaluation. Results of the analysis of variance showed the addition of mackerel fish and bamboo shoot significantly affected all parameters. The results of the study found that the best treatment was 85:15 with a value of 59.74% moisture content, 1.80% ash, 5.86% fat, 16.20% protein and fiber content 2.84% and overall assessment of sensory preferred by panelists.
Keywords: nugget, mackerel fish, bamboo shoot

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606123459

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606123459

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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