CD Skripsi

Penambahan Tepung Kijing (Pilsbryoconcha Exilis) Pada Pembuatan Cookies Tepung Komposit Terhadap Penerimaan Konsumen

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ABSTRACT
This study aims to determine consumer acceptance on making of composite flour
cookies with adding different amounts of freshwater mussel (Pilsbryoconcha exilis) flour. The
research methodology used was an experimental method with a non-factorial Completely
Randomized Design. The treatment used in the study was the addition of freshwater mussel
flour to composite flour cookies (0g, 20g, 30g, and 40g). The parameters were organoleptic
value (appearance, aroma, texture, and taste) and proximate composition (water content, ash,
fat, and protein content). The results showed the addition 20g of freshwater mussel flour (C1)
treatment was most preferable by consumer acceptance, with the characteristics were
brownish-yellow of appearance, good tasty, frangible, and typical aroma of freshwater
mussel, with the content of water, ash, protein, fat, and carbohydrate were 2.15%, 0.79%,
10.27%, 31.27%, and 74.53% respectively.
Keywords: Composites, Cookies, Freshwater Mussel, Organoleptic, Proximate

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0014)

Penerbit

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

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0014)

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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