CD Skripsi

Karakteristik Mutu Gisuke-Ni Ikan Kembung (Rastrelliger Sp.)

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ABSTRACT

Niboshi is a traditional Japanese dried fish product and Gisuke-ni is further processed from niboshi. This study was aimed to determine seasoning formulations on the quality of Gisuke-ni. Analysis parameters were moisture content, ash, fat, protein, carbohydrates, and organoleptics. The experimental design used was a non factorial complete random design with different seasonings (salty, sweet, and spicy). The results of the analysis showed that Niboshi had moisture, protein, ash, fat and carbohydrate content of 21.9, 69.7, 17.1 3.2 and 9.8%, respectively. The salty seasoning of Gisuke-ni (P1) had moisture, protein, ash, fat, and carbohydrate content of 4.5, 59.8, 16.4, 4.4, and 19.2%, respectively. Gisuke-ni sweet seasoning (P2) moisture, protein, ash, fat and carbohydrates 6.1, 68.3, 13.1, 6.4, and 12.1%. Spicy Gisuke-ni (P_3) had a moisture, protein, ash, fat and carbohydrate content of 8.5, 77.5, 13.3, 6, and 3.0% respectively. Gisuke-ni seasoning formulation has a significant effect on protein content. The results of sensory analysis howed gisuke-ni was highly preferred by spicy taste

Keywords: dried fish, gisuke-ni, mackerel, niboshi.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0071)

Penerbit

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

Deskripsi Fisik

xv, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0071)

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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