CD Skripsi

Kandungan Mineral Dan Penerimaan Konsumen Terhadap Cookies Yang Difortifikasi Dengan Tepung Cangkang Kijing (Pilsbryoconcha Exilis)

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This study was aimed to evaluate the effect of adding mussel shell flour towards mineral content (calcium and phosphorus) of cookies and to determine the optimal concentration of mussel shell flour in cookies without reducing consumer acceptance. The experimental method was used in this research with one factor of Completely Randomized Design (CRD), namely the addition of freshwater mussel shell flour on cookies production with 4 levels of concentration: 0% (CK-0), 0.5% (CK-0.5), 1% (CK-1), and 1.5% (CK-1.5). The parameters tested were mineral content (calcium and phosphorus), proximate composition (water, ash, protein, fat and carbohydrate content) and consumer acceptance. The results showed that cookies which fortified freshwater mussel shell flour 0, 0.5, 1 and 1.5% could increase calcium content of cookies that was 4.25%, 5.16%, 5.97%, and 6.91%, respectively and increase phosphorus content of cookies 0.98%, 1.10%, 1.24%, and 1.36%, respectively. Based on consumer acceptance that CK-1 treatment was most favorable by consumer acceptance with average value of appearance 7.71, color 7.68, odor 7.66, 7.53, texture 7.12, calcium content 5.97%, phosphorus content 1.24%, and for proximate content of moisture, ash, protein, fat, and carbohydrate was 3.26%, 2.26%, 10.12%, 29.32%, and 55.33%, respectively.


Keywords: freshwater mussel, shell flour, cookies, calcium, consumer acceptance

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0051)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0051)

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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