CD Skripsi

Studi Penerimaan Konsumen Terhadap Abon Ikan Kembung (Rastrelliger Kanagurta) Dengan Penambahan Jumlah Jantung Pisang (Musa Paradisaca) Yang Berbeda

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ABSTRACT

This study was aimed to determine the level of consumer acceptance on shredded mackerel with the addition of banana blossom consist of 4 treatment levels A0 (control), A1 (30% of banana blossom), A2 (50% of banana blossom), and A3 (70% of banana blossom) with 3 replicated, so there were 12 units of experimental units. Based on the results showed that the addition of banana blossom to the production of shredded mackerel had a very significant effect on the value of appearance, odor, flavor, and texture. The A1 treatment (addition 30% of banana blossom) was the best treatment with the characteristics rather golden yellow color (3.68), seasoning aroma and specific odor of fish meat (3.61), the flavor of the seasoning was as specific as the taste of the fish meat (3.64), and chewy texture and little compact (3.75). Meanwhile for proximate analysis of A1 treatment of moisture, protein, fat, ash, and fiber content was 27.23%, 33.55%, 22.08%, 6.78%, and 1.59%, respectively.


Keywords: banana bud, mackerel shredded, organoleptic, proximate, Rastrelliger

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0075)

Penerbit

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

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0075)

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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