CD Skripsi

Pengaruh Penambahan Penyedap Rasa Ikan Biang (Ilisha Elongata) Pada Kue Bawang Terhadap Penerimaan Konsumen

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Absctract
Onion cakes is one of the delicious and crunchy snacks with dominant onion flavor. This study aims to determine the effect of adding biang fish flavoring to the making of onion cake and to find out the best concentration of biang fish flavoring on consumer acceptance. This research method is an experiment, namely conducting experiments on making onion cakes by adding biang fish flavoring. The experimental design used in this study was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels, namely K0 (0% biang fish flavoring), K1 (1% biang fish flavoring), K2 (2% biang fish flavoring) and K3 (3% fish flavoring). Based on the results of the study, the addition of biang fish flavoring to the onion cake had a significant effect on appearance, taste and texture and had the best treatment on the addition of K1 (1%) on the characteristics of the onion cake with an average appearance value of 6.74 (brownish yellow); aroma 6.59 with a slightly smelly flavor characteristic; taste 7.55 with the characteristic flavor of the biang fish flavor slightly tasted and tasty; and texture 6.82 with very crunchy and dry characteristics.
Keywords: biang fish, flavoring, onion cake
1.) Student of Faculty of Fisheries and Marine Science, Universitas Riau
2.) Lecturer of Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904124624

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904124624

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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