CD Skripsi

Pengaruh Penambahan Hidrolisat Protein Udang Rebon (Acetes Sp.) Terhadap Mutu Biskuit

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Abstrak
This study aims to determine the effect of adding rebon shrimp protein hydrolysate to the
quality of biscuits given different protein hydrolysate concentrations, seen from the organoleptic
parameters and proximate analysis. The method used in this research was experimental, namely
adding protein hydrolysate of rebon shrimp to biscuits. The design used in this study was a nonfactorial
Completely Randomized Design (CRD) with 4 levels of treatment, namely without
giving rebon shrimp protein hydrolysate (T0), 5% rebon shrimp protein hydrolysate (T1), 10%
rebon shrimp protein hydrolysate (T2), and 15% rebon shrimp protein hydrolysate (T3) with 3
replications so that the number of experimental units was 12 units. The parameters observed
were organoleptic and chemical analysis. The results showed that the addition of rebon shrimp
protein hydrolysate to biscuits had a significant effect on the appearance, taste, moisture, protein
and fat content but had no significant effect on aroma, texture and ash content. Biscuits with the
addition of high-quality rebon shrimp protein hydrolysate namely in the T3 treatment (addition of
15% rebon shrimp protein hydrolysate), with attractive, intact and neat characteristics, neutral
aroma and slight shrimp odor, delicious, savory, and strong shrimp taste, solid texture, compact
and crunchy, and chemical quality has met the Indonesian National Standard with moisture, ash,
protein, and fat content was 3.83%, 1.5%, 29.37%, and 16.57% respectively.
Keywords: Biscuits, shrimp rebon, protein hydrolysate
1) Students of the Faculty of Fisheries and Marine, University of Riau.
2) Lecturer at the Faculty of Fisheries and Marine, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0005)

Penerbit

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

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0005)

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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