CD Skripsi

Pengaruh Penanganan Bahan Baku Ikan Lele Dumbo (Clarias Gariepinus) Berbeda Terhadap Mutu Amplang

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This study was aimed to determine the effect of different raw materials handling of catfish (Clarias gariepinus) on the quality of amplang crackers. The used method was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment, namely fresh minced meat (A1), frozen minced meat (A2) and frozen surimi (A3). The observed parameters were proximate expansion (water content, ash, fat, and protein), developmental power, hygroscopic and organoleptic (appearance, aroma, flavor and texture). The results showed that the A1 (9) treatment was the best treatment. The characteristics were the bright colors, specific fish aroma, specific fish flavor, and crispiness and dense. Furthermore the proximate value was 2.64% moisture, 1.78% ash content, 18.36% fat content, 9.41% protein content, 232.68% linear expansion and 0.96% hygroscopic.


Keywords: amplang crackers, catfish, handling.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0083)

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 (0083)

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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