CD Skripsi

Studi Penerimaan Konsumen Terhadap Dim Sum Ikan Patin (Pangasius Hypophthalmus) Yang Difortifikasi Dengan Alga Hijau Biru (Spirulina)

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This study aimed to assess the consumer acceptance to the catfish dim sum
fortified by spirulina. The research method used was an experimental method by
making dim sum with different amounts of spirulina fortified. This study used a
completely randomized design with 4 treatments and 3 replications. The
treatments were fortification of spirulina (0, 5, 10, 15 gs) to the catfish dim sum.
The results showed that the best treatment was the fortification of 5 gs spirulina,
indicated by the highest consumers acceptance to dim sum up to 82.09% (66 of 80
panelists) that was evaluated by the hedonic value of appearance, smell, and taste.
The best dim sum was characterized by the light green and bright appearance; the
smell of catfish and spices was felt, the smell of spirulina was a little fishy; the
taste of catfish and seasoning was felt, the taste of spirulina was a little bitter;
chewy texture, solid, and soft. The proximate values of the dim sum were the
content of moisture 51.99%, ash 1.08%, protein 5.65%, and fat 3.69%.
Keywords: Dim Sum, Fortification, Spirulina
1) Student of Fisheries and Marine Faculty, University of Riau
2) Lecturer of Fisheries and Marine Faculty, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0045)

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 (0045)

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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