CD Skripsi

Pengolahan Nuget Ikan Tenggiri Dengan Penambahan Ampas Kelapa

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ABSTRACT
Nuggets are a type of fast food with high protein that can be consumed by everyone, from children to the elderly. The purpose of this study was to obtain the best formulation of coconut dregs in the making of fish nuggets according to SNI 7758‒2013 concerning fish nuggets. The treatment in this study was ratio narrow-barred spanish mackerel and coconut dregs, consisted of TK1 (95:5), TK2 (90:10), TK3 (85:15), and TK4 (80:20). The data obtained were analyzed statistically using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the ratio of narrow-barred spanish mackerel to coconut dregs had a significant effect on moisture content, ash, fat, protein, and crude fiber, as well as on descriptive and hedonic sensory assessments such as color, aroma, taste, elasticity, and overall acceptance. Based on this study, the selected treatment was TK1 with a moisture content of 58.15%, ash of 1.12%, protein of 14.59%, fat of 1.78%, and fiber of 2.42 %. Panelists liked the overall sensory assessment of TK1, which had a brownish white color, smell of narrow-barred spanish mackerel, taste of narrow-barred spanish mackerel, and slightly chewy texture.
Keywords: coconut dregs, narrow-barred spanish mackerel, nugget.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806195456

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806195456

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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