CD Skripsi

Pengaruh Penambahan Konsentrat Protein Ikan Patin (Pangasius Sutchi) Terhadap Mutu Mie Basah Rumput Laut (Eucheuma Cottonii)

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The purpose of this study was to determine the effect of the addition of catfish (Pangasius suchi) protein concentrate (FPC) on the quality of seaweed flavored wet noodle. The method used in this research was the experimental method. The experiment was designed as completely randomized design (CRD) and the treatment was conducting by processing wet noodles, flavored with seaweed (Eucheuma cottonii) and added with the fish protein concentrate at different amounts (0, 5, 10, 15 %). The results showed that the best quality of seaweed flavored noodle was produced by addition of 15% FPC. It was indicated by the highest value of appearance 6.7, aroma 7.4, taste 6.9 and texture 7.0. The proximate composition of the best product was showing the nutritional value contained the moisture of 43.37%, the protein of 55.81%, and the ash of 1.23.
keywords: wet noodles, catfish, nutritional content

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0098)

Penerbit

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

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0098)

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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