CD Skripsi

Studi Penerimaan Konsumen Terhadap Rendang Suwir Ikan Patin (Pangasius Hypopthalmus) Asap Dengan Menggunakan Santan Yang Berbeda

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Study of consumer acceptance toward shredded rendang of smoked catfish(Pangasius hypopthalmus) with using different types of coconut milk was conducted on March-June 2017. This research was aimed to know the level of consumer acceptance toward shredded rendang of smoked catfish (Pangasius hypopthalmus) with using different types of coconut milk. Experimental methode was used in this research, with Completely Randomized Design (CRD) non factorial and 3 levels of treatment i.e., S1(Fresh coconut milk), S2 (Instant coconut milk) and S3 (Powder coconut milk) with 3 replicates and 9 of experimental units. Based on the level of consumer acceptance showed that S1 treatment was most preferred with value of colour, aroma, and flavor was96,25%, 91,25% and 93,75% respectively. The characteristics of S1 treatment were brown color, the smell of smoked catfish was reduced, tasty, savory, seasoning pervasive as well as according to the color and flavor for typical rendang. While based on proximate analysis that S2 treatment was the best treatment, with moisture content, ash content, protein content, and fat content was 29,943%, 3,180%, 31,811%, 32,009%, respectively.
Keywords: Catfish, Smoked, Coconut milk, Rendang

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0038)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2017

Deskripsi Fisik

vii, 75 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0038)

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

DAUS

Versi lain/terkait

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