CD Skripsi

Pengaruh Penambahan Tepung Agar-Agar Terhadap Mutu Sosis Ikan Biang (Ilisha Elongata)

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This study aims to determine the effect of adding agar-agar flour on the quality of biang fish sausage (Ilisha elongata) and to obtain the best addition of agar-agar flour on the quality of biang fish sausage (Ilisha elongata). The method used in this study is an experimental method, namely conducting an experiment to process biang fish sausage with the addition of agar-agar flour. The design used is a Completely Randomized Design (CRD), namely SI0 (0%), SI1 (1%), SI2 (2%), and SI3 (3%). The parameters tested include organoleptic tests (appearance, aroma, taste, and texture) and chemical analysis (water content, ash, fat, protein, carbohydrates, and crude fiber). The effect of adding different agar-agar flour with concentrations of SI0, SI1, SI2, and SI3 on the quality of biang fish sausage has a significant effect on the value of aroma, taste, texture, water content, ash content, fat content, protein content, carbohydrate content, and crude fiber content but does not affect the value of appearance. SI2 (2%) treatment produced the best quality with values of appearance (7,77), aroma (8,09), taste (7,75), and texture (7,75) with water content values (63,84%), ash (1,89%), fat (5,73%), protein (4,73%), carbohydrates (23,65%), and crude fiber (1,14%), which met the quality standards of fish sausage based on SNI 7755:2013.

Keywords:Agar powder, Biang fish, organoleptic , sausage and quality.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104136684

Penerbit

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104136684

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

Vina

Versi lain/terkait

Lampiran Berkas

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