CD Skripsi

Pengaruh Penambahan Bubur Wortel Terhadap Mutu Kaki Naga Udang Rebon (Acetes Sp.)

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The purpose of the research was to observe the effect of carrot puree
addition on the quality of rebon shrimp (Acetes sp.) crackers kaki naga and to
determine the optimum amount of carrot puree added to produce the best rebon
shrimp crackers kaki naga. The method used was an experiment by non-factorial
of completely randomized design (CRD) to conduct the treatment of carrot puree
addition, consisted of 4 levels, (0, 10, 20, 30 gs) in 3 repetitions. The parameters
observed included the hedonic evaluation (appearance, smell, taste, and texture)
and the proximate value (water content, protein, crude fiber, and carbohydrates).
The results showed that the addition of carrot puree with different amounts had a
significant effect to the crackers produced. The most preferred product was
addition of 20 gs carrot puree shown by the value of appearance 7.0, smell 6.2,
taste 6.7, and texture 6.6. The chemical analysis were showing the value of water
content 50.36%, protein content 5.12%, crude fiber content 5.69%, and
carbohydrates content 12.83%. All products have fulfilled the standard quality of
crackers determined by SNI 7759: 2013.
Keywords: Carrot Puree, Crackers Kaki Naga, Rebon Shrimp (Acetes sp.)
1) Student of the Faculty of Fisheries and Marine , Riau University
2) Lecturer of the Faculty of Fisheries and Marine, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0046)

Penerbit

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

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0046)

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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