CD Skripsi

Fortifikasi Tepung Tulang Ikan Patin (Pangasius Hypophthalmus) Pada Brownies Panggang Terhadap Penerimaan Konsumen

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This research was aimed to determine the effect of fortification of catfish (Pangasius hypopthalmus) bone meal on baked brownies for consumer acceptance with different concentrations. The research was conducted in two stages: 1) the production of catfish bone meal, 2) the production of baked brownies with addition of catfish bone meal. The method used in this research was an experimental method, using a Completely Randomized Design (CRD) non factorial. The results showed that the baked brownies which fortified 20 g of catfish bone meal (K3) was the best treatment based on aroma (7.45), moisture content (32.34%), protein content (4.73%), and calcium content (0.54%). Meanwhile for taste and appearance that the baked brownies which fortified 10 g catfish bone meal (K1) was most preferred with value of taste 7.24 and appearance 7.15, for texture and ash content that the baked brownies which fortified 15 g (K2) catfish bone meal was the best treatment with value 6.80 and 4.43%, respectively. Keywords: Consumer acceptance, baked brownies, catfish bone meal, Pangasius hypopthalmus.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0073)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

xi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0073)

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

Lampiran Berkas

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