CD Skripsi

Studi Penerimaan Konsumen Terhadap Empek-Empek Kijing Air Tawar (Pilsbryoconcha Exilis) Dengan Penambahan Jumlah Tepung Biji Durian Yang Berbeda

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This study aimed to determine consumer acceptance on pempek freshwater mussels with the
addition of durian seed flour. The research method was experimental with a non-factorial
completely randomized design (CRD) with 4 treatment levels, namely E0 (without the
addition of durian seeds flour), E1 = 40g (20% durian seed fluor), E2 = 80g ( 40% durian seed
flour), E3 = 120 g (60% durian seed flour). The parameters tested were organoleptic values
(appearance, taste, texture and aroma) and proximate analysis (moisture content, protein
content, ash content and fat content). Based on the parameters tested, the best treatment for
pempek freshwater mussels with the addition of durian seed flour was E1 (40 g durian seed
flour) with an appearance value of 6.92 (light brownish appearance), aroma 6.70 (durian seed
aroma), flavor 7,20 (light felt durian seed) and 7.20 texture (chewy texture) while the
proximate analysis was 54.23%, moisture 11.4%, protein 1.20%, fat, and 3.25% ash.
Keywords: freshwater mussels, pempek, consumer acceptance, durian seed flour
1 Student of the Faculty of Fisheries and Marine Science, Universitas Riau
2 Lecturer of the Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0049)

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 (0049)

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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