CD Skripsi

Karakteristik Mutu Bakso 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 fishball. The research method used was an experiment in making
snakehead fishball with the addition of commercial agar flour in different
quantities. The research design was a non-factorial Completely Randomized
Design (CRD) consisting of 4 levels of treatment, namely without adding agaragar
flour (T0), adding agar-agar flour 5 g (T1), 7 g (T2), 9 g (T3). The results
showed that the addition of agar-agar (commercial) flour affected the quality of
snakehead fishballs. The best treatment is agar-agar flour 9 g in producing quality
characteristics of fishball. Fishball has a bright white color; has a distinctive
aroma and taste of fish and agar-agar; and chewy texture, cut into two parts (half
circle), 69.82% moisture, 0.48% ash, 33.60% protein, 0.15% fat, 39.60%
carbohydrates, and 1.60% crude fiber.
Keyword: agar-agar flour, fish ball, Channa striata
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 (0028)

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 (0028)

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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