CD Skripsi

Studi Penerimaan Konsumen Terhadap Makaroni Udang Rebon (Acetes Erythraeus)

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ABSTRACT
This study aims to determine the formula of selected macaroni with the addition of rebon shrimp flour (Acetes erythraeus). This research consisted of 2 stages, namely making rebon shrimp flour and determining the best formulation of macaroni with the addition of rebon shrimp flour. The method used was an experiment with 4 levels of treatment with the addition of rebon shrimp flour, namely: 0 g (control), 100 g, 150 g, and 200 g with 3 replicated. Based on organoleptic test showed that rebon shrimp flour had a significant effect on the taste, aroma, texture, appearance, and color of macaroni. The addition of 100 g of rebon shrimp flour was the selected macaroni indicated by value of appearance 6.89, smell 6.93, taste 6.85, and texture 7.02. Whereas the selected macaroni contained moisture, ash, fat, and protein was 4.74%, 2.65%, 9.57% and 22.94%, respectively.
Keywords: Macaroni, Addition, Rebon shrimp
1). Student of Faculty of Fisheries and Marine Sciences, University of Riau
2). Lecturers of Faculty of Fisheries and Marine Sciences, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0045)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0045)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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