CD Skripsi
Fortifikasi Hidrolisat Protein Ikan Selar Kuning (Caranx Leptolepis) Dengan Jumlah Yang Berbeda Terhadap Pempek
The purpose of this research was to determine the effect of fortification of protein
hydrolysate of yellowstripe scad (Caranx leptolepis) towards the sensory and
proximate composition of fishcake (pempek). The research method used was an
experimental method, namely processing fishcake with the addition different
amounts of fish protein hydrolysate of yellowstripe scad. The design used was a
non-factorial Completely Randomized Design (CRD) with 4 levels of treatment
consist of H0 (without the addition of fish protein hydrolysate), H1 (5% fish
protein hydrolysate), H2 (10% fish protein hydrolysate), and H3 (15% fish protein
hydrolysate). The concentration was taken from the amount of tapioca flour, all
the treatment was 3 replicated. The parameters measured in this study were
organoleptic tests (appearance, odor, flavor, texture) and proximate analysis
(moisture, ash, protein, fat content). The results showed that the H3 treatment was
the best treatment with appearance (slightly grayish color), odor (very fresh
typical of fish), flavor (slightly salty and typical of fish), texture (chewy and
elastic), meanwhile for proximate analysis contain 50.98% of moisture content,
1.29% of ash content, 9.25% of protein content and 3.02% of fat content.
Keywords: Fortification, pempek, yellowstripe scad, protein hydrolysate
1)Student of the Faculty of Fisheries and Marine Science, Universitas Riau
2)Lecturer of the Faculty of Fisheries and Marine Science, Universitas Riau
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