CD Skripsi

Pembuatan Nugget Ikan Kembung Dengan Penambahan Jamur Tiram

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ABSTRACT
The purpose of this study was to obtain the best ratio of oyster mushrooms
in addition to the quality of mackerel fish nugget by SNI No. 01-7758-2013. The
research method used a completely randomized design consisting of four
treatments and four replications. The treatments consisted of KJ1 (ratio of
mackerel fish and oyster mushrooms 70:30), KJ2 (ratio of mackerel fish and
oyster mushrooms 60:40), KJ3 (ratio of mackerel fish and oyster mushrooms
50:50), and KJ4 (ratio of mackerel fish and oyster mushrooms 40:60). The data
obtained were statistically analyzed using analysis of variance and continued with
Duncan's multiple range test (DMRT) at the 5% level. The results showed that the
ratio of mackerel fish and oyster mushrooms significantly affected moisture, ash,
protein, and crude fiber content, as well as descriptive sensory assessments such
as color before and after frying, aroma before and after frying, texture before
frying, elasticity, taste and overall hedonic assessment. The best treatment was
KJ3 (ratio of mackerel fish and oyster mushrooms 50:50) which fulfilled the
quality requirements of fish nuggets in terms of 56.45% moisture, 1.11% ash,
15.40% protein, and 2.98% crude fiber content. The overall sensory assessment of
the nugget was slightly white color before frying, yellowness after frying, a little
oyster mushroom flavoring before and after frying, a little soft texture, chewy, and
slightly oyster mushroom taste.
Keyword : Mackerel fish, nugget, oyster mushroom.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0065)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0065)

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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