CD Skripsi

Studi Penerimaan Konsumen Terhadap Sosis Ikan Lomek (Harpodon Nehereus) Yang Difortifikasi Dengan Tepung Wortel (Daucus Carota L)

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Abstract
This study aims to determine the effect of fortification of carrot flour
(Daucus corota) on lomek fish (harpodon nehereus) sausage towards consumer
acceptance. The research method used was experimental, namely fortification of
carrot flour on the lomek fish sausage. The research had two stages, namely the
first stage making carrot flour and the second stage making lomek fish sausage
with the addition of carrot flour. The research data were analyzed using a one-
Factorial Completely Randomized Design (CRD). The parameters tested were
organoleptic (appearance, texture, aroma, and taste), and proximate analysis
(ash content, moisture content, and protein content). Research shows that the
addition of carrot flour has a significant effect on consumer acceptance of lomek
fish sausage with the addition of 10% carrot flour (S1) as the best treatment
which is shown by the results of the organoleptic test in appearance values 7.17
(pure white color), aroma 7.01 (aroma lomek fish), taste 6.80 (savory, specific to
lomek fish taste) and texture 6.35 (chewy, inelastic, and sticky texture). While the
moisture, protein, and ash content was 72.18%, 11.70%, and 2.05% respectifely.
Keywords: Carrot flour, lomek fish, sausage.
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 (0069)

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

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Klasifikasi

04 04. 120 (0069)

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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