CD Skripsi

Pengaruh Penambahan Tepung Wortel (Daucus Carota L.) Terhadap Mutu Nugget Udang Rebon (Acetes Erythraeus) Kering

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The purpose of this research was to determine the effect of carrot flour (Daucus carota L.) addition to the quality of dry small shrimp (Acetes erythraeus) Nugget. The method used was an experimental method with the nugget processing of raw materials for 400g of dry small shrimp with each addition of different carrot flour. The design used was a non-factorial Completely Randomized Design with 4 levels ie N0 0% (75g tapioca flour 0g carrot flour), N1 5% (75g tapioca flour 20g carrot flour), N2 10% (75g tapioca flour 40g carrot flour), N3 15% (75g tapioca flour 60g carrot flour). Based on the research, the effect of carrot flour addition to the quality of dry small shrimp nugget was significantly affect to the organoleptic value, moisture, ash, protein, fat, crude fiber, and calcium contenst. The result showed was the best treatment to produce the highest on N3 with carrot flour addition 15% (75g tapioca flour and 60g carrot flour) with characteristics golden yellow appearance (7.32), very specific of dry small shrimp (7.24), savory taste (7.32), solid and compact texture (7.56), The proximate analysis was 41.84% moisture, 2.04% ash, 13.92% protein, 2.00% fat, 2.03% crude fiber, and 29.68% calcium content.
Keywords: calcium contained, carrot flour, dry small shrimp nugget

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0030)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0030)

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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