CD Skripsi

Penambahan Kacang Merah Dalam Pembuatan Nugget Ikan Gabus

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The purpose of this research was to get the best combination of red beans and snake head in making of nuggets. A completely randomized design was used with four treatments and four replications. The treatments consist of KG1 = snake head fish : red beans (70:30), KG2 = snake head fish : red beans (60:40), KG3 = snake head fish : red beans (50:50), and KG4 snake head fish : red beans (40:60). Data obtained was analyzed by using analysis of variance and followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. Result showed that combination of red beans and snake head fish significantly affected moisture, ash, fiber, and protein content, and descriptive sensory assessment such as colour, aroma, flavour and texture of nuggets. The best treatment was KG1 = snake head fish : red beans (70:30) which had 60,26% water content, 2,43% ash content, 2,54% fat content, 16,75% protein content, and 2,47 fiber content. The overall sensory assessment of KG1 treatment was favored by panelists with a description of yellowish white colour, a special scented with typical of snake head fish, a taste typical of snake head fish, and very chewy texture.
Keywords : Nuggets, red beans, snake head fish

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0003)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2020

Deskripsi Fisik

xv, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0003)

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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