CD Skripsi

Karakteristik Mutu Mie Ikan Gabus (Channa Striata) Dengan Penambahan Tepung Agar-Agar

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This study aims to determine the effect of adding agar-agar flour to the quality of
snakehead fish noodles and determine the amount of agar flour in producing the best
quality of snakehead fish noodles. The research method was experimental with the
processing of snakehead fish wet noodle with the addition of agar-agar (commercial)
flour in different quantities. The research design was a completely randomized design
(CRD) consisting of 4 treatment levels, without the addition of agar flour (M0), the
addition of agar flour 3 g (M1), 5 g (M2), 7 g (M3). Analysis parameters of organoleptic,
moisture content, ash, fat, protein, carbohydrates, and crude fiber. The results showed that
the addition of agar-agar flour (commercial) had a significant effect on the 95%
confidence level of the quality of snakehead fish noodles. The best treatment is agar-agar
5 g (M2) in producing quality characteristics of fish noodles. The noodles have a bright
yellow color, distinctive aroma of fish and agar-agar, and chewy texture and elastic, has a
savory taste and an agar-agar taste; snakehead fish noodles have 35.62% moisture, 0.51%
ash, 12.79% protein, 1.19% fat, 53.35% carbohydrates, and 1.45% fiber.
Keywords: agar-agar flour, Channa striata, fish noodles
1 Student of the Faculty of Fisheries and Marine, Universitas Riau
2 Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0026)

Penerbit

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

Deskripsi Fisik

ix, 77 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0026)

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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