CD Skripsi

Studi Penerimaan Konsumen Terhadap Keripik Kulit Ikan Patin (Pangasius Hypophthalmus) Dengan Lama Pelumuran Bumbu Berbeda

---

This study aims to determine the effect of long covering of catfish (Pangasius
hypophthalmus) skin in seasonings on consumer acceptance, the treatments were K0 (without
covering), K1 (10 minutes covering), K2 (20 minutes covering), K3 (30 minutes covering).
Each treatment was carried out 3 (three) replications so that the experimental unit was 12
units. The parameters tested were organoleptic (color, aroma, flavor, and texture), and
proximate analysis (water, protein, fat, and ash content). Based on the results of research
conducted showing that the long covering of catfish skin in seasoning had a very significant
effect on the value of color, aroma and taste, however, had no significant effect on the
texture. The best results were K3 treatment (30 minutes covering) with 75 panelists (93.63%),
The characteristics of skin were yellowish color (6.86), distinctive aroma of fish skin with a
distinctive aroma of seasoning (7.25), typical taste of fish skin with seasonings (7.32 crunchy
and crisp texture (7.28). The proximate values of water, protein, fat, and ash content was
3.04%, 18.53%, 1.95%, and 4.95%, respectively.
Keywords: fish skin, catfish, covering long, seasoning
1) Student of the Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

04 04. 120 (0018)

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

-

Klasifikasi

04 04. 120 (0018)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar