CD Skripsi

Subtitusi Tepung Sukun Dengan Persentase Berbeda Terhadap Penerimaan Konsumen Bakso Ikan Gurami (Osphronemus Gouramy)

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The research intended to determine consumer acceptance on gourami
fishball with the substitution of different breadfruit flour. The metodology of
research was conducted experimentally by producing the gourami fishball using
the substitution of breadfruit flour with 4 treatment i.e. T0 (without breadfruit
flour), T1 : 2% (5 g breadfuit flour), T2 : 4% (10 g breadfuit flour) and T3 : 6%
(15 g breadfuit flour). Based on the results concluded that the substitution of
different breadfruit flour on gourami fishall had a significant difference towards
organoleptic value(flavor, texture, appereance, odor), folding test and proximate
value (moisture, protein, ash, fat). Based on tested parameter showed that T1 was
the best treatment with flavor characteristic (6.75)(the originality for fishball),
texture (0.75)(yummy fishball dough), appeareance (6.70)(brownish fishball
dough), odor (6.62)(the fishball smell more dominantly than breadfruit flour),
folding test (4.03)(no cracks for quadrupled), the moisture content 57.80% ,
protein 10.87% , ash 0.37% , and fat 0.84%.
Keywords : Fishball , Gouramy ,substitution , Breadfruit flour
1)Student of Fisheries and Marine ScienceFaculty, Universitas Riau
2)Lecturerof Fisheries and MarineScience Faculty, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0027)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0027)

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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