CD Skripsi

Studi Penerimaan Konsumen Terhadap Nugget Ikan Patin (Pangasius Hypophthalmus) Dengan Bahan Pengikat Berbeda

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ABSTRACT
This study was aimed to determine the effect of different binders on patin fish nugget on
consumer acceptance and the best nutritional value. The method used in this study was a
completely randomized design (CRD) with 4 treatment levels, namely N0 (tapioca flour), N1
(sago starch flour), N2 (tapioca flour + yellow sweet potato flour), N3 (sago starch flour +
yellow sweet potato flour). Based on the results of this study concluded that patin fish nugget
with different binders had a significant effect on the organoleptic value (texture, appearance,
aroma), moisture content, ash content, fat content, and carbohydrate content. Based on the
parameters tested the treatment favored by panelists in patin fish nugget with different binders
was N3 with the addition of sago starch flour and yellow sweet potato flour as many as 74
panelists (92.5%) with the characteristics of yellow sweet potato flour taste (6.76), the texture
of very chewy (7.33), brownish yellow appearance (6.65), the aroma of quite yellow sweet
potato flour (6.59), while the moisture content (47.61%), protein content (13.01%), ash
content (2.03%), fat content (11.10%) and carbohydrate content (26.24%).
Keywords: Pangasius hypophthalmus, Patin fish nugget, Sago starch flour, Tapioca flour,
Yellow sweet potato flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0015)

Penerbit

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

Deskripsi Fisik

ix, 77 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0015)

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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