CD Skripsi

Pembuatan Nugget Ikan Patin Dengan Penambahan Bayam Merah

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ABSTRACT
Catfish is a source of protein which is used as raw material in making nuggets. These food products are high protein and fat but low in fiber. The purpose of this study was to obtain the best nuggets formulation of catfish and red spinach using SNI 7758-2013 fish nuggets. The research method used completely with four treatments and four replications and followed DMRT test at 5% level. The treatment in this study was the ratio between catfish and red spinach with four level; 85:15, 80:20, 75:25 and 70:30. Parameters observed were the moisture, ash, protein, fat, crude fiber content and sensory evaluation. Results of the analysis of variance showed the addition of catfish and red spinach significantly affected all parameters. The results of the study found that the best treatment was 80:20 with a value of 52.52% moisture content, 0.78% ash, 5.32% fat, 13.87% protein, 2.48% fiber content, and overall assessment of sensory preferred by panelists.
Keywords: catfish, nugget, red spinach

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606111929

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

1606111929

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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