CD Skripsi

Penilaian Fisika Kimia Kerupuk Ikan Gurami (Osphronemus Goramy) Yang Disukai Oleh Konsumen

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This study aimed to determine the physical-chemical assessments of crackers added with
different gourami meat and to determine crackers preferred by consumers. The method used
was an experimental method using a non factorial Complete Randomized Design (CRD) with
3 levels of treatment, namely: H1 (100 g gourami meat), H2 (150 g gourami meat), and H3
(200 g gourami meat). The analysis parameters observed were sensory / consumer acceptance
(appearance, aroma, taste, and texture), the ability to swell, and chemical properties
(moisture, ash, protein, and fat). Based on this study, 200 g (H3) gourami meat was the best
crackers / favored by 76 panelists (95%) consumers with yellowish-white appearance
characteristics (3.75), specific fish flavor and meat aroma (3.73), fishy taste (3.43), crispy,
chewy, and dense texture (2.75). While, the chemical properties were moisture 3.85%
moisture content, 2.00% ash content, 3.85% fat content, 11.13% protein content, and the
ability to swell of 325.80%.
Keywords: Gourami, fish crackers, physical and chemical properties, the ability to swell

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0022)

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 (0022)

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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