CD Skripsi

Pengaruh Penambahan Surimi Ikan Patin (Pangasius Hypophthalmus) Sebagai Sumber Protein Terhadap Mutu Tortilla Chips

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ABSTRACT
This study aimed to find out the effect of the addition of surimi catfish (Pangasius
hypopthalmus) and to determine the percentage of the best surimi formulations as a source of
protein to the quality of trortilla chips. The research method used is an experimental and
composed for non-factorial Complete Randomized Design consisted of 4 levels (0, 5%, 10%,
and 15 % catfish surimi added). The results showed that the addition of surimi catfish 15% was
indicating the best concentration catfish surimi. The product was characterized by the whole,
attractive, yellow golden appearance (7.47), specific aromas of strong tortilla chips (6.93), very
savory taste, very specific flavor of tortilla chips (7.52), and crunchy texture (6.63). The
proximate composition containing the moisture of 4.07%, ash of 3.91%, and protein of 21.07%.
Keywords: Catfish, Surimi, Tortilla Chips
1) Students 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. 121 (0004)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0004)

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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