CD Skripsi

Studi Penerimaan Konsumen Terhadap Kerupuk Fortifikasi Ekstrak Kulit Udang

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ABSTRACT
This study aims to determine the level of consumer acceptance of crackers fortified with
shrimp skin extracts, as well as the best nutritional value. The treatments were given
consisted of K0 (without fortification of shrimp skin extract) K1 (150 g fortification of
shrimp skin extract) and K2 (200 g fortification of shrimp skin extract). The analysis
parameters observed were consumer acceptance (color, aroma, taste and texture), chemical
value (water, ash, protein and crude fiber content). Fortification of shrimp extract 200 g (K2)
produced the best crackers as many as 70 panelists (87.5%) with characteristics of brownish
color (3.26), shrimp's aroma was getting stronger (2.55), shrimp taste increasingly felt (3.14),
and texture was getting crisper (3.02), with water, ash, protein, and crude fiber content was
10.05%, 5.43%, 30.07%, and 31.30%, respectively.
Keywords: crackers, shrimp skin extracts, consumer acceptance.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0020)

Penerbit

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

Deskripsi Fisik

ix, 232 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0020)

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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