CD Skripsi

Studi Penerimaan Konsumen Terhadap Nugget Ikan Patin (Pangasius Hypophthalmus) Dengan Subsitusi Tepung Biji Nangka (Artocarpus Heterophyllus Lamk)

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ABSTRACT
This research was intended to determine the effect of substitution of
jackfruit seed flour on the patinfish nugget products towards consumer acceptance
measured by organoleptic test (appearance, texture, odor, and flavor) and
proximate analysis (moisture, fat, and protein). The method used in this research
was an experimental method and the experimental design used was a Completely
Randomized Design (CRD) with 4 treatments i.e. B0 (without jackfruit seed flour
substitution), B1 (50 g jackfruit seed flour substitution), B2 (100 g jackfruit seed
flour substitution), B3 (150 g jackfruit seed flour substitution). Based on the
results of this research showed that B1 (50 g jackfruit seed flour substitution) was
the best treatments refers to organoleptic value with the appearance criteria was
light brown 3.70, the odor criteria was typical fish odor 3.40, the flavor criteria
was savory taste 3.31, and the texture criteria was compact texture 3.06. While the
proximate analysis of B1 was 13.04% protein content, 9.35% fat content and
62.57% moisture content.
Keywords: Nugget, Jackfruit seed flour, Pangasius hypophthalmus.,

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0011)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan dan Ilmu Kelautan– Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0011)

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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