CD Skripsi

Studi Penerimaan Konsumen Terhadap Dim Sum Dari Hasil Perikanan (Cumi-Cumi Dan Udang Putih)

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This study aims to determine the study of consumer acceptance of
fishery dim sum (squid and white shrimp). The method used was experimental, by
comparing the dim sum of squid (Loligo sp.) With white shrimp dim sum
(Litopenaeus vannamei). This research was conducted to test organoleptic
(appearance, aroma, taste and texture) and proximate analysis (moisture, protein,
ash and fat content) of the resulting dim sum products. Based on the observed
parameters for squid dim sum and white shrimp dim sum, the best preference test
is in treatment A2 (white shrimp dim sum) with consumer preference level of
100% from 80 panelists with attractive characteristics of bright white and slightly
clean appearance. yellowish, more distinctive taste of shrimp dim sum, specific
aroma of shrimp and soft texture. The average value of the organoleptic
assessment on A2 treatment is Fine 8.21, aroma 8.11, taste 8.38 and texture 8.26
and the resulting proximate analysis is the water content of 59.34%, protein
content 33.65 %, ash content 1.31% and fat content 1.70%.
Keywords: Dim sum, squid, white shrimp,Organoleptic, Parameters, Proximate

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0038)

Penerbit

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

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0038)

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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