CD Skripsi

Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Karakteristik Mutu Otak-Otak Ikan Sembilang (Paraplotosus Albilabris)

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This study aimed to determine the effect of adding seaweed flour on the quality characteristics of otak-otak made from white-lipped eel catfish, and to identify the optimal concentration of seaweed flour for those characteristics. The experiment used a non-factorial Completely Randomized Design (CRD) with four treatment levels: A0 (0% seaweed flour), A5 (5%), A10 (10%), and A15 (15%), each replicated three times. The best results in both organoleptic and proximate analyses were obtained in treatment A10 (10% seaweed flour). In A10, appearance scored 8.41 (bright, uniform, neat, grayish-white color); aroma scored 8.01 (strong, characteristic otak-otak aroma); taste scored 8.12 (dominant fish flavor, savory, characteristic); and texture scored 8.20 (firm, highly compact, springy). The proximate composition in A10 was: moisture 52.92%, ash 1.88%, protein 7.17%, fat 0.57%, carbohydrates 37.46%, and crude fiber 3.48%.


Keywords: Eucheuma cottonii, otak-otak, Paraplotosus albilabris, quality, seaweed flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004110829

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

2004110829

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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