CD Skripsi

Studi Penerimaan Konsumen Terhadap Dendeng Daging Lumat Ikan Lele Dumbo (Clarias Gariepinus) Dengan Penggunaan Tepung Sagu Dengan Jumlah Berbeda

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This study aims to determine the level of consumer acceptance of beef jerky meat fish creamed African catfish by using different amounts of corn starch. The study was conducted using 4 levels of treatment is the use of 100 g tapioca as a control (Do), the use of 50 g of corn starch (D1), use 100 g of corn starch (D2), and the use of 150 g of corn starch (D3). The results of research in the know that treatment using 50 g of corn starch (D1), is the result of best research produces jerky creamed fish African catfish by having the organoleptic characteristics of color light brown in color, savory, tasty, spice balanced, texture easily torn and easy to chew, and typical aroma of spices with the amount of water content of 41.6%, ash 2.23%, and 20.98% protein. Keywords : Jerky, Clarias gariepinus, Sago strarch

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 116 (0070)

Penerbit

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

Deskripsi Fisik

v, 70 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 116 (0070)

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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