CD Skripsi

Pengaruh Penambahan Konsentrat Protein Dari Jenis Ikan Berbeda Terhadap Penerimaan Konsumen Pada Roti Tawar

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This research was to determine the effect of the addition protein concentrates from different types of catfish (P. hypopthalmus, C. gariepinus and P. albilabris) to consumer acceptance of bread. The method used is an experiment using non-factorial completely randomized design (RAL), with 4 levels of treatment namely K0 (control), K1 (addition of Shark Catfish KPI), K2 (addition of Walking Catfish KPI), K3 (addition of Eel Tailed Catfish KPI) respectively 50 g. The parameters measured in this study are organoleptic test and proximate analysis including water, ash, protein and fat content. The results showed that the addition of KPI 50 g was the best in K1, with an organoleptic appearence (3.38) with characteristics yellow and there were red spots on the surface of fresh bread, flavor (3.47) with the characteristic taste of plain bread and the fish feels a little, aroma (3.31) with the characteristic aroma of fresh bread and a little fish smell and texture (3.32) with the characteristics of a soft and elastic texture. Based on proximate analysis, plain bread with the addition of Shark Catfish KPI has a water content of 33.86%, ash content of 0.66%, protein content of 16.30% and fat content of 4.56%.


Keywords : C. gariepinus, Fish protein concentrate, Fresh bread, P. hypopthalmus, P. albilabris

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0103)

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 (0103)

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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