CD Skripsi

Pemanfaatan Pati Sagu Dan Tepung Ikan Patin Dalam Pembuatan Biskuit

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The objectives of this research was to obtain the best ratio of sago starch and catfish flour in making biscuit and meet the quality standart of biscuits (SNI 01-2973-1992). This research used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this research were ratio of sago starch and catfish flour; SP1 (ratio sago starch 80 : catfish flour 20), SP2 (ratio sago starch 70 : catfish flour 30), SP3 (ratio sago starch 60 : catfish flour 40), SP4 (ratio sago starch 50 : catfish flour 50) and SP5 (ratio sago starch 40 : catfish flour 60). The data obtained was analyzed statistically using analysis of variance and further tested with DNMRT at the level of 5%. The result showed the different combination of sago starch and catfish flour gave significant effect of the moisture content, ash content, protein content, fat content, colour, aroma, texture and taste of biscuit in descriptive test. Based on an overall assessment, the panelists little like biscuit of all treatments. The best treatment of this research was biscuit with ratio sago starch 40 and catfish flour 60, which moisture content 3.55%, ash content 1.36%, protein content 27.33%, fat content 8.88% and meet quality standart of biscuit (SNI 01-2973-1992). The biscuit have characteristics cream colour, the aroma is fishy, little slighty and tasted of catfish.
Keywords: Sago starch, catfish flour, biscuit.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 116 (0055)

Penerbit

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

Deskripsi Fisik

vi, 49 hlm.: ill.; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

06 03. 116 (0055)

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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