CD Skripsi

Penerimaan Konsumen Terhadap Cookies Tepung Umbi Talas Yang Difortifikasi Dengan Konsentrat Protein Ikan Nila (Oreochromis Niloticus)

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ABSTRACT

This study was aimed to determine the level of consumer acceptance on cookies of taro flour fortified with tilapia protein concentrate and to determine the best concentration of cookies of taro flour fortified with fish protein concentrate (FPC) from tilapia (Oreochromis niloticus). The method used in the research wasexperimentalwith a non-factorial Completely Randomized Design (CRD) consisting of 4 levels of treatment, namely the addition of tilapia protein concentrate of 0% (K0), 5% (K1), 10% (K2), and 15% (K3). The observed parameters were proximate analysis (moisture, ash, fat, protein, carbohydrate) and organoleptic (color, aroma, flavor,and texture). The results showed that the K3 treatment was the best treatmentwith the characteristics of light brown, odorless fish, less sweet and fish flavor, dense and crispy. Furthermore, the proximate value wasmoisture of 3,93%, ash content of 1,84%, fat content of 20,03%, protein content of 19,21%, and carbohydrate content of 52,02%.


Keywords: cookies, fish protein concentrate (FPC), fortification

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0082)

Penerbit

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

Deskripsi Fisik

xiv, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0082)

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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