CD Skripsi

Rasio Tepung Sagu Dan Ikan Motan (Thynnichthys Polylepis) Terhadap Karakteristik Kerupuk

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Fish crackers is one of processed purpose with fish as the main ingredient besides additional flour or starch. This study was to get the best ratio between sago starch and motan fish. This research used a Complete Randomized Design Experiment with five treatments and three replications. The treatments were the ratio of sago starch : motan fish 90:10 (K1), 80:20 (K2), 70:30 (K3), 60:40 (K4), 50:50 (K5). The data obtained were statistically analyzed using Analysis of Variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at 5% level. The parameters observed were swelling power, moisture, ash, and protein contents as well as sensory test. Ratio of sago starch and motan fish significantly affected moisture, ash and protein contents, swelling power, colour, taste, aroma, crispiness, and acceptance by panelist. The best treatment of crackers from this research was K4 which had swelling power 21.57%, moisture content 11.90%, ash 0.97%, and protein 22.00%. The result of descriptive test assessment, crackers had not brown colour (2.42), flavor fish crackers (3.70), taste fish (3.72), and texture crispiness (2.57). Overall assessment hedonic test of crackers was preferred by the panelists.
Keywords: crackers, sago starch, motan fish.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 117 (0099)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian -Teknologi Hasil Pertanian., 2017

Deskripsi Fisik

xi, 74 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 117 (0099)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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