CD Skripsi

Studi Penerimaan Konsumen Terhadap Empek-Empek Ikan Patin (Pangasius Hypophthalmus) Dengan Penambahan Brokoli (Brassica Oleracea)

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This study aims to determine the level of consumer acceptance on catfish (Pangasius
hypophthalmus) cake with broccoli addition and to obtain the best nutritional value.
The method used in this research was an experimental method that was the processing
of catfish cake with broccoli addition consisting of 0, 10, 20, and 30%. Catfish cake
with the addition of broccoli was significantly affected by organoleptic values (taste,
texture, color, and aroma), protein, ash, fiber content, and total bacterial colonies
meanwhile were not significantly affect water content at 95% of confidence level.
Based on the results of research the addition 10% of broccoli on catfish cake was
most favorable by consumer acceptance, as many as 77 panelists (96.25%) with the
characteristic of the taste of broccoli flour was rather tasted (6.75), chewy texture
(7.52), mottled green appearance (6.67), the broccoli flour aroma (6.62), while water
content (25.18%), protein content (10.18%), ash content (1.45%), crude fiber content
(5.02%) and total bacterial colonies 2.2 × 103 cells/gram.
Keywords: fish cake, catfish, broccoli, consumer acceptance.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0019)

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 (0019)

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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