Image of Mutu Dan Sensori Nugget Ikan Patin Dengan Nangka Muda
Penanda Bagikan

CD Skripsi

Mutu Dan Sensori Nugget Ikan Patin Dengan Nangka Muda

The purpose of this study was to obtain the best ratio on quality and sensory nugget made from catfish and young jackfruit. The research method used a completely randomized design with four treatments and four replications. The treatments consisted of PN1 (70 meat of catfish: 30 young jackfruit), PN2 (60 meat of catfish: 40 young jackfruit), PN3 (50 meat of catfish: 50 young jackfruit), PN4 (40 meat of catfish: 60 young jackfruit). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the combination of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture and hedonic assessment of nugget. The best treatment was PN1 (70 meat of catfish: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) obtained 58.36% moisture content of with a maximum value of 60%, 1.81% ash content of with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content of with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget were yellow color, flavorful of patins fish aroma, very taste of patin fish (according to typical raw materials), and a rather hard texture.
Keywords: Nugget, catfish, young jackfruit

Ketersediaan
#
Perpustakaan Universitas Riau 06 03. 120 (0010)
06 03. 120 (0010)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
06 03. 120 (0010)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian.,
Deskripsi Fisik
v, 52 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
06 03. 120 (0010)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
Komentar
Anda harus masuk sebelum memberikan komentar