CD Skripsi

Studi Formulasi Dan Karakteristik Mutu Bakso Ikan Biang (Ilisha Elongata)

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ABSTRACT
This study aimed to determine the proximate content of biang fish balls. The material used in this study was biang fish which was purchased directly from fishermen in Selatpanjang, Kepulauan Meranti. The design of this study used a randomized trial pattern complete with three tests. The parameters tested are moisture content, ash, fat, proterin, carbohydrates and quality test. The main study with the addition of culprit fish meat 0 g, 80 g, 100 g and 120 g. The treatment of adding 100 g of culprit fish meat was best applied and preferred by the panelists with a water value of 23,66±0,11b; ash 0,57±0.13b; fat 0,16±0.0,01b; protein 18,89±0,87c and carbohydrates 56,72±0,92c, quality test results Rupa 4,23±0,12b, aroma 4,21±0,12b, taste 4,49±0,12b, and texture 4,68±0,08b.
Keywords: Concentration, fishball, ilisha elongata, quality.
1.) Student of Faculty of Fisheries and Marine Science Universitas Riau
2.) Lecturer of Faculty of Fisheries and Marine Science Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804124646

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804124646

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 HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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