CD Skripsi

Karakteristik Mutu Kimia Dan Sensori Nugget Ikan Patin Dan Jamur Tiram Putih

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ABSTRACK This study aims to obtain the best fish nugget formulation in accordance with quality standard for fish nuggets made from catfish and oyster mushrooms on nutritional and organoleptic characteristics. This research method used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments used were PJ1 (catfish 70: oyster mushroom 30), PJ2 (catfish 60: oyster mushroom 40), PJ3 (catfish 50: oyster mushroom 50), and PJ4 (catfish 40: oyster mushroom 60). The data obtained were analyzed statistically using Analysis of Variance (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) further test at the 5% level. The results showed that the combination of catfish and oyster mushrooms significantly affected moisture, ash, protein, fat, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, elasticity, taste, and overall hedonic assessment. The best treatment was PJ2 (catfish 60: oyster mushroom 40) which met the quality requirements for the combination of fish nuggets (SNI 01-7758-2013) with water content 57,44%, ash content 0,97%, protein content 7,33%, 5,20% fat content and 1,01% crude fiber content. The overall sensory assessment of the nugget was that it was brown in color, tasted of catfish, smelled of catfish, and had a chewy texture.
Keywords: Catfish, nugget, oyster mushroom

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706114036

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706114036

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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