CD Skripsi

Nugget Ikan Kembung Dengan Pemanfaatan Tepung Wortel

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ABSTRACT
The purpose of this study was to obtain the best formulation of the use of carrot flour in the making of mackerel fish nuggets based on SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour 70:30), KW3 (ratio of mackerel fish and carrot flour 60:40), and KW4 (ratio of mackerel fish and carrot flour 50:50). The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The results showed that the ratio of mackerel fish and carrot flour significantly affected moisture, ash, fat, protein, and crude fiber contents, as well as sensory descriptive assessments such as outer and inner color, scent, taste, texture, and overall hedonic assessment. The best treatment was KW1 (ratio of mackerel fish and carrot flour 80:20) which fulfilled the quality requirements of fish nuggets in terms of 55.43% moisture content, 2.17% ash, 5.11% fat, 18.13% protein, and 2.57% crude fiber content, with a description of grayish brown color, flavored with mackerel fish, a taste of mackerel fish, and a chewy texture.
Keywords: Carrot flour, mackerel fish, nuggets

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606122550

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606122550

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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