CD Skripsi

Karakteristik Dendeng Gilingikan Patin (Pangasiushypophthalmus)Asapdengan Varian Rasa

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Abstract. This study aims to determine the characteristics of smoked catfish
minced jerky with flavor variants. The treatments given consisted of D1 (jerky
without adding brown sugar and chilies), D2 (jerky with the addition of 10%
coconut brown sugar) and D3 (jerky with 10% addition of green chilies). The
analysis parameters observed were organoleptic test (appearance, aroma, texture
and taste), chemical test (moisture, protein, fat, ash content) and Total Plate Count
test. Smoked Catfish Minced Jerky with 10% addition of green chilies was most
favored by consumer acceptance with 46 panelists (57.5%), with characteristics of
appearance (dark brown), aroma (typical jerky and spicy aroma of green bird's eye
chilies), texture (crispy and compact), and taste (savory and spicy). The average
value of moisture, protein, fat, ash, and Total Plate Count was 10.94%, 21.19%,
2.30%, 0.46%, 6.7×103 colonies/g, respectively

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0068)

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 (0068)

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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