CD Skripsi

Pengaruh Penambahan Konsentrat Protein Teripang Pasir (Holothuria Scabra) Terhadap Karakteristik Mutu Biskuit

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ABSTRACT
This study aims to determine the effect of adding protein concentrate of
sea cucumber (Holothuria scabra) and determine the best amount of
concentration in producing biscuit quality through an organoleptic and chemical
test. The research method was experimental by adding protein concentrate to sea
cucumber in different concentrations. The research designed in Completely
Randomized Design (CRD) consisting of 4 levels of treatment, namely without
the addition of 0% (B0) sea cucumber protein concentrate, 5% (B1), 10% (B2), and
15% (B2) of sea cucumber protein concentrate 5% (B3). The best parameters were
on organoleptic test and chemical analysis (moisture, ash, fat, protein,
carbohydrate content). The results showed that the addition of sea cucumber
protein concentrates affected the quality of the biscuits, the best quality of biscuits
was obtained from the use of sea cucumber protein concentrate 5% (14 grams),
with the characteristics of brownish-yellow biscuits, distinctive aroma of biscuits,
dry and brittle texture, and a crunchy taste, and sweet. Sea cucumber protein
concentrate biscuits have a moisture content of 3.76%, 1.75% ash, 9.26% protein,
23.47% fat, and 61.76% carbohydrates.
Keywords: biscuits, protein concentrate, sea cucumber
1) Student of the Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0056)

Penerbit

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

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0056)

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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