CD Skripsi

Studi Penerimaan Konsumen Terhadap Abon Ikan Gurami (Osphronemus Gouramy) Dengan Penambahan Sukun (Arthocarpus Altilis)

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This research was aimed to determine the effect of breadfruit (Artocarpus altilis) addition on shredded carp (Osphronemus goramy) to consumer acceptance. The method used was experimental with Completely Randomized Design (CRD) which consists of 4 treatment levels of addition various breadfruit concentrations on shredded carp: A0 (0%), A1 (20%), A2 (40%), A3 (60%). The parameters tested were organoleptic and proximate analysis. The results showed that the addition 20% of breadfruit in shredded carp was the best treatment and most preferable by consumer with 77 panelist (96.25%). The characteristics of golden yellow appearance, the typical aroma of fish still feels, the texture of coarse, soft and dry fibers, the savory taste still feels with medium flavor. The proximate analysis for water, protein, fat, ash, and fiber content was 1.06%, 24.92%, 18.24%, 3.78% and 0.93%, respectively.
Keywords: breadfruit addition, chemical composition, consumer acceptance, shredded carp

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0102)

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 (0102)

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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