CD Skripsi

Penambahan Beberapa Konsentrasi Tepung Udang Kering Dalam Pembuatan Rengginang Pati Sagu

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ABSTRACT
The purpose of this study was to obtain the best concentration of dried shrimp in the making of sago starch rengginang according to the quality requirements Indonesia national standard of fish, shrimp and mollusk crackers (SNI 8272:2016). The research method used a completely randomized design (CRD) with four treatments and four replications to obtain 16 experimental units. The treatments used in this study were U1 = concentration of dried shrimp flour 2.5%, U2 = concentration of dried shrimp flour 5.0%, U3 = concentration of dried shrimp flour 7.5%, and U4 = concentration of dried shrimp flour 10.0%. The results of analysis showed that the addition of different concentrations dried shrimp flour had a significant to rengginang sago starch produced. The treatment selected in this study was U1(concentration of dried shrimp flour 2.5%) that met the quality of SNI 8272:2016 with proximate analysis consisting of moisture content 4.47%, ash content 1.87%, protein content 2.95%, fat content 24.69%, carbohydrate content 66.02%, expansion power 97.51%. Sensory characteristics of rengginang sago starch is yellow colour, slightly shrimp smelled, very crispy, slightly shrimp tested, and overall preferred by panellists.
Keywords: rengginang, sago starch, dried shrimp flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706113908

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706113908

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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