CD Skripsi

Pengaruh Bumbu Rasa Kari Terhadap Mutu Dan Penerimaan Konsumen Mie Sagu Ikan Teri (Stolephorus Sp) Instan

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This study aims to determine the effect of curry flavor on consumer acceptance of instant anchovy sago (Stolephorus sp) noodles and analyze the quality of instant anchovy sago products with curry flavor produced organoleptically, microbiologically, and proximate. The method used is the experimental method, with a completely randomized Complete Design (CRD) consisting of 4 treatment levels, namely 0% (K0), 5% (K1), 7% (K2), 9% (K3). The parameters observed were organoleptic tests which included appearance, taste, texture, and aroma, and total plate number (ALT), and proximate analysis (water, ash, fat, protein, carbohydrates). The results showed that the treatment of K2 (7%) was the best treatment, towards the appearance value of 3.18 (having a rather yellowish color), a taste value of 3.08 (having a curry flavor rather strong and tastes right), texture value 3 , 01 (has a slightly brittle texture) and aroma value of 3.08 (has a distinctive curry flavor), while microbiology: total plate number (ALT) is 7.6 x 103 cells / gram with a moisture content of 10.07%, ash content of 2.81%, fat content of 0.47% and protein content of 7.59%.
Keywords: Consumer acceptance, Curry seasoning, Sago noodles.
1)Student of the Faculty of Fisheries and Marine, Universitas Riau
2)Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0061)

Penerbit

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

Deskripsi Fisik

xi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0061)

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

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