CD Skripsi

Pengaruh Fortifikasi Konsentrat Protein Udang Rebon (Acetes Erythraeus) Terhadap Mutu Roti Tawar

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White bread is a food made from wheat flour, water, and yeast, which is made through the stages of kneading, fermentation (development), and oven baking. This study aims to determine the effect of shrimp protein concentrate fortification on the quality of white bread and to determine the best concentration of shrimp protein concentrate fortified in white bread. The method used in this study was an experiment with the experimental design used being a non-factorial Completely Randomized Design (CRD)consistingof four treatment levels, namelyR0 (without shrimp concentrate fortification), R1 (5% shrimp concentrate fortification), R2 (10% shrimp concentrate fortification), and R3 (15% shrimp concentrate fortification). Calculation of the percentage of shrimp protein concentrate from the amount of wheat flour used in making white bread. This study was conducted with 3 repetitions. Based on the research results, the fortification of rebon shrimp protein concentrate significantly affected the organoleptic value (appearance, aroma, taste, texture), proximate value (water content, ash, protein, carbohydrate), and the value of the expansion power test. The best treatment was obtained in treatment R1 with fortification of 5% rebon shrimp protein concentrate (25 g) with an organoleptic value for appearance of 7.29 (golden yellow, neat, and intact), aroma of 7.66 (specific type of bread/flour slightly reduced and no disturbing odor), taste of 7.08 (delicious, typical of bread reduced, and savory), and texture of 7.67 (very soft and specific type slightly reduced). With water content values (34.59%), ash (0.34%), fat (3.07%), protein (11.92%), carbohydrates (50.08%), and expansion power of 57.93%.

Keywords: Rebon shrimp, white bread, protein concentrate, quality

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104112922

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

2104112922

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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