CD Skripsi

Studi Pembuatan Fish Chips Baby Ikan Mas (Cyprinus Carpio) Dengan Penggunaan Jenis Tepung Berbeda Terhadap Penerimaan Konsumen

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This research was aimed to determine the using of flour as a binder for goldfish baby chips with appearance, aroma, texture and flavour on consumer acceptance. The treatment for this research was adding of flour, T0 (300 gr rice flour + 100 gr wheat flour), T1 (300 gr rice flour + 100 gr tapioca) and T2 (300 gr rice flour + 100 gr sagoo flour). The parameters was observed for organoleptic test, the crispness and proximate analysis on goldfish baby chips. The result showed that goldfish baby chips with the formulation of rice flour and tapioca flour was most preferable by consumer acceptance, with water content 25.69%, ash content 3.72%, fat content 11.19%, protein content 34.62% and crispness value 3.50. Keywords: Consumer acceptance, Fish baby chips, flour, goldfish.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 116 (0006)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Perikanan - Teknologi Hasil Perikanan., 2016

Deskripsi Fisik

v, 46 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 116 (0006)

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

DAUS

Versi lain/terkait

Lampiran Berkas

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