CD Skripsi

Fortifikasi Tepung Kijing Air Tawar (Pilsbryoconcha Exilis) Pada Pengolahan Kulit Bakpao

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This study was conducted to determine the effect of fortification freshwater mussels. The method used in this study was experimental method, namely the production of bakpao wrap with fortification of different freshwater mussels flour 0; 5%; 10%; and 15%, 20%. Observations were organoleptic (appearance, taste, aroma, texture) and proximate analysis (moisture, protein, fat, ash, carbohydrates). The results showed that treatment B1 (5% addition of freshwater mussels flour) was the best treatment for organoleptic parameters with consumer acceptance rate 93.8% with 4.75% criteria likes and dislikes. With a water content of 31.59% value, protein 21,21%, ash 2,54%, fat 5.89%, and carbohydrates 38.77%.
Keywords: freshwater mussels, freshwater mussels flour, bakpao wrap
1) Student of Faculty of Fisheries and Marine Science University of Riau
2) Lecturer of Faculty of Fisheries and Marine Science University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04 .116 (0070)

Penerbit

Pekanbaru : Universitas Riau - Teknologi Hasil Perikanan., 2016

Deskripsi Fisik

xvii, 97 hlm,; ill 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

04 04 .116 (0070)

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 PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Lubis

Versi lain/terkait

Lampiran Berkas

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