CD Skripsi

Pengaruh Penambahan Jumlah Surimi Ikan Patin (Pangasius Hypophthalmus) Yang Berbeda Pada Proses Pengolahan Pempek Terhadap Penerimaan Konsumen

---

The purpose of this research are to know the effect of additional amount of catfish surimi
which is different on Processing process of pempek towards consumer acceptance, to
know the best concentrate additional of catfish surimi toward pempek processed, and to
know the pempek protein produced based on the proximate test. The experimental
research method was the addition of catfish surimi to pempek. The research design was
completely randomized design (CRD) consisting of 4 treatment levels, namely without
the addition of catfish surimi (P0), the addition of 100 grams of catfish surimi (P1), 200
grams (P2), 300 grams (P3). Analysis parameters of organoleptic, moisture content, ash,
fat, and protein. The results showed that the addition of different amounts of to catfish
surimi processing of pempek had a significant effect on the 95% confidence level of
pempek. The 300 gram catfish surimi (P3) produces the best value for pempek with not
too white color, distinctive aroma of catfish surimi, compact texture and quite chewy, has
a good taste; Pempek surimi catfish has 50.78% water, 0.2.78% ash, 15.41% protein, and
0.68% fat.
Keywords: catfish, surimi, pempek, consumer acceptance
1 Student of the Faculty of Fisheries and Marine, Universitas Riau
2 Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

04 04. 120 (0048)

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

-

Klasifikasi

04 04. 120 (0048)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar