CD Skripsi

Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Karakteristik Mutu Amplang Ikan Tongkol

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Seaweed flour is a potential source of dietary fiber, which can increase the levels
of fish amplang fiber. The purpose of this study was to determine the effect of
adding seaweed flour (Eucheuma cottonii) on the quality characteristics of
mackarel tuna amplang. The research method was experimental, using a nonfactorial
completely randomized design (CRD) consisting of five treatments for
the addition of seaweed flour, namely 0% (Rl0), 0,5% (Rl0.5), 1% (Rl1), 1,5 %
(Rl1, 5) and 2% (Rl2). The test parameters consisted of organoleptic quality test
(appearance, aroma, taste and texture), swelling power test and proximate
content analysis. The results showed that the addition of seaweed flour had a
significant effect on the quality characteristics of mackarel tuna amplang with the
best treatment, namely the addition of 1% (R1) with the characteristic wash
bright color evenly, clean, smooth surface, not broken and produces a crispy and
dense texture. Appearance quality test results 8,3; aroma 7,7; taste 8,2; texture
8,5; swelling power test 384,0%, water content test 1,14%, ash 3,82%, 39,59%
protein, 12,92% fat and 5,79% fiber. The test results meet the quality
requirements of fish amplang (SNI 7762:2013).
Keyword: Amplang, seaweed flour, characteristics, fiber
1)Student of Fisheries and Marine Faculty, Universitas Riau
2)Lecturer of Fisheries and Marine Faculty, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0040)

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 (0040)

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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