CD Skripsi

Pengaruh Fortifikasi Rumput Laut (Eucheuma Spinosum) Terhadap Mutu Pekdos

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ABSTRACT
This study aims to determine the effect of fortification of seaweed
(Eucheuma spinosum) on the quality of pekdos and determine the amount of
seaweed addition to producing the best quality of pekdos. The research method
used was experimental with the processing of pekdos with the addition of seaweed
porridge (E. spinosum) in different concentrations. The research design was a
completely randomized design (CRD) consisting of 4 treatment levels, P0 (0%), P1
(5%), P2 (10%), and P3 (15%). Parameter analysis of organoleptic, moisture
content, ash, protein, fat, and crude fiber. The results showed that seaweed
fortification had a significant effect on the 95% confidence level on the quality of
pekdos. The addition of 10% (P2) seaweed produced the best quality pekdos. The
pekdos has a neat appearance intact, slightly hollow, attractive, and slightly
yellowish-white; the aroma is not fishy, fresh, fragrant, and specific type of
pekdos mackerel; tasted specific type of pekdos taste, savory, and very tasty; and
a chewy soft, and easy-to-bite texture; pekdos has 37.40% moisture; 3.54% ash;
14.92% protein; 4.41% fat, and 4.39% crude fiber.
Keywords: E. Spinosum, Moro, Pekdos, Seaweed
1) Student of the Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer at 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 (0048)

Penerbit

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

Deskripsi Fisik

v, 107 hlm.: ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0048)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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