CD Skripsi

Pengaruh Penambahan Tepung Ikan Teri Nasi (Stelephorus Commersonii) Pada Pengolahan Kue Sus Kering Terhadap Penerimaan Konsumen

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Abstract
This study aimed to determine the effect of consumer acceptance on dried cream
puff with the addition of anchovy flour. The research method used was the
experimental processing of dried cream puff with different concentrations of
anchovy flour. The research data were analyzed using a one-factor completely
randomized design. The test parameters were organoleptic analysis (appearance,
aroma, taste and texture), proximate analysis (moisture content, ash content, fat
content, protein content and calcium content). Research showed that the addition
of anchovy flour had affected on the flavor of the dried cream puff produced. The
use of a concentration of 15% anchovy flour was the best treatment with
characteristics, namely: it had a brownish yellow appearance, the aroma of
anchovy quite strong, the taste of anchovy flour was felt, the texture was dry,
tasty. The result of proximate analysis was the moisture content of 8.19%, the ash
content of 5.19%, the fat content of 26.12%, the protein content of 16.46% and the
calcium content of 49.68%.
Keywords: anchory, dried cream puff,, taste
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 (0057)

Penerbit

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

Deskripsi Fisik

x, 34 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0057)

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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