CD Skripsi

Studi Penerimaan Konsumen Terhadap “Kernas” Dengan Proses Pemasakan Berbeda

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ABSTRACT
This study aims to determine consumer acceptance of kernas with different cooking processes. The design used was: Fully randomized design (CRD) non-factorial, with 3 treatment levels, namely GO (fried in oil), PA (coated with banana leaves and then barbequed), SA (coated with banana leaves then roasted). The results showed that different cooking process on kernas had a significant effect on the organoleptic value of appearance, aroma, taste and texture, as well as the value of water content, fat, protein and phenol content. No significant effect on ash content at 95% confidence level. The Deep fried kernas (GO) was the favored result of 65 panelists (61.25%) with a distinctive brownish color, clearly visible sagu grains (7.65), flavor with distinctive fish flavor (7.69), texture with the characteristics crispy on the outside, soft on the inside, the texture of sago crispy, not hard (7.43), the taste with the characteristic of a fish taste and a savory taste (7.68). With a value of 56.14% water content, 2.39% ash content, 14.48% protein content, 7.09% fat content and 0.07 ppm phenol content.
Keywords: Kernas, mackarel tuna, sago, browning
1). Student of Faculty of Fisheries and Marine Sciences, University of Riau
2). Lecturers of Faculty of Fisheries and Marine Sciences, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0052)

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 (0052)

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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