CD Skripsi

Pengaruh Formulasi Berbeda Otak-Otak Udang Rebon (Acetes Erythraeus.) Terhadap Penerimaan Konsumen

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ABSTRACT
This study aims to determine the formula of grilled fish cake (otak-otak) using
rebon shrimp (Acetes erythraeus.) flour. This study consisted of 2 stages, namely
the manufacture of rebon shrimp flour and determining the best formulation. The
method used was experimental with a Completely Randomized Design consisting
of 4 levels of treatment of addition shrimp flour, namely: O0 (0 g), O1 (250g), O2
(350g), and O3 (500g), with 3 replicated. Based on organoleptic test showed that
rebon shrimp flour had a significant effect on the taste, aroma, texture,
appearance, and color of grilled fish cake. The formulation of 350 g of rebon
shrimp flour was selected indicated by the value of appearance 6.70, smell 7.54,
taste 7.29, and texture 7.30. Furthermore, the selected grilled fish cake contained
moisture, ash, fat, and protein was 46.22%, 3.34 %, 4.60%, and 15.39%,
respectively.
Keywords: Grilled fish cake, Rebon shrimp, Consumer acceptance
1) Student at Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturers at 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. 121 (0049)

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 (0049)

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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