CD Skripsi

Studi Penerimaan Konsumen Terhadap Nori Rumput Laut (Gracilaria Sp.) Dengan Penambahan Cabai Rawit

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This aim of this research is to understand consumer acceptance on the nori seaweed (Gracilaria sp.) with different cayenne pepper concentrations and to find resulting product.The method used experimental method, with Completely Randomized Design (CRD) non factorial with 4 levels treatmentP0 (control),P1 (2%), P2 (4%) and P3 (6%). The result of this research showed the most like organoleptic by consumer that P2 treatment(4%) was the best treatment with characteristics: the flavors were a bit salty and quite spicy, brownish green color, crunchy texture,the distinct aroma of chili with moisture value (9,17), ash (22,15%), protein (12,59%), and fat content (0,23%).
Keywords: Gracilaria sp.,Cayenne Pepper, Organoleptic, Proximater.
1) Studentof the Faculty of Fisheries and Marine, University of Riau
2) Lecturer of the Faculty of Fisheries and Marine, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0033)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Kelautan - Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

v, 20 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0033)

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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