CD Skripsi

Pengaruh Penggunaan Campuran Daging Dan Tulang Ikan Sembilang (Paraplotosus Albilabris) Pada Pembuatan Stik Ikan Terhadap Penerimaan Konsumen

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The purpose of this research was to determine the effect of using mixture of meat and bone of eel-tailed catfish (Paraplotosus albilabris) in fish stick production on consumer acceptance and to obtain the best formulation of fish stick production from using mixture of meat and bone of eel-tailed catfish. The method used was a non-factorial Completely Randomized Design (CRD), with different mixture of meat and bone eel tailed catfish in fish stick production as treatments which consisting of 4 levels: 200 grams of meat (St0), 125 grams of meat and 75 grams of bone (St1), 100 grams of meat and 100 grams of bone (St2), and 75 grams of meat and 25 grams of bone (St3). The parameters tested were organoleptic (appearance, odor, taste, and texture) and proximate analysis (moisture, protein, fat, ash, and calcium content). The result showed that St1 treatment was the best treatment based on organoleptic and proximate analysis, wherein the appearance was golden yellow, seasoning odor and distinctive of fish, the taste was equally specific to the taste of fish, and texture was very crunchy and savory. Meanwhile, the moisture, protein, fat, ash, and calcium content was 1.46%, 11.53%, 26.59%, 3.44%, and 1.06%, respectively.Keywords: consumer acceptance, fish stick, Paraplotosus albilabris

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0011)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Deskripsi Fisik

xv, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0011)

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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