CD Skripsi

Pengaruh Fortifikasi Tepung Ikan Teri (Stolephorus Sp.) Dalam Pembuatan Stik Terhadap Penerimaan Konsumen

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ABSTRACT
This research was intended to determine the effect of fortificaton of sour
anchovy (Stolephorus sp.) flour in the manufacture of the stick towards consumer
acceptance. The treatment provided consists of P0 (without fortificaton of sour
anchovy flour), P1 (fortifications of 40 grams of sour anchovy flour), P2 (fortifications
of 60 grams of sour anchovy flour), P3 (fortifications of 80 grams of sour anchovy
flour). Analysis parameters observed were sensory/consumer acceptance (appearance,
odor, texture, and flavor) and proximate (moisture, protein, ash, fat, and carbohydrat
contents). Based on this research, fortifications of 60 grams of sour anchovy flour
(P2) produced the best sticks / preferred by 74 panelists (92.5%) with the appearance
criteria was brownish yellow (3.27), the odor criteria was typical of stick and odor of
sour anchovy flour rather felt (3.50), the texture criteria was dry and crispy texture
(3.07), the flavor was savory and sour anchovy flour was rather pronounced (3.32),
with moisture, protein, ash, fat, and carbohydrate content was 5.33%, 10.62%, 3.83%,
28.57%, and 51.64%, respectively.
Keywords: Stick, Flour, Stolephorus sp

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0017)

Penerbit

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

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0017)

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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