CD Skripsi

Pengaruh Tepung Umbi Bit (Beta Vulgaris L) Sebagai Substitusi Tepung Tapioka Pada Sosis Ikan Patin (Pangasius Sp) Terhadap Penerimaan Konsumen

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The purpose of this research was to determine the effect of beetroot flour (Beta vulgaris L) on catfish (Pangasius sp) sausage toward consumer acceptance as measured by organoleptic parameter. The design used was Completely Randomized Design (CRD) non factorial. The treatment was by mixing the beetroot flour with different amount consisting of 4 levels i.e. S0 (without beetroot flour), S1 (5% of beetroot flour), S2 (10% of beetroot flour), and S3 (15% of beetroot flour). The best treatment seen from the organoleptic test was on the S1 treatment with the number of consumers who liked appearance of 96.25%, 95% flavor, 90% odor, and 85% texture. The resulting characteristics were reddish, tasteful, not too fishy, and compact texture with water content 67.44%, protein content 14.17%, fat content 9.37%, and ash content 1.71%, TPC 3.5x102 cfu/g, Escherichia-coli

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0071)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

vi, 79 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0071)

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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