CD Skripsi

Optimasi Fortifikasi Tepung Chlorella Sp. Dalam Pengolahan Nata

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This research aimed to study the effect of Chlorella sp.different weight and to find out the optimum weigth of Chlorella sp. flour fortified into the nata. The method used was experimental, that was fortification of Chlorella sp. flour in the processing of nata. The design used was a non-factorial completely randomized design, consisted of 4 weigthlevels, namely: no Chlorella sp.flour added (N1), added with 2 gs Chlorella sp.Flour (N2), 4 gs Chlorella sp. flour (N3) and 6 gs Chlorella sp. flour (N4).The results were shown that the different weight of Chlorella sp. Flour added was affected to the characteristic of nata produced. The best nata was resulted from N4 treatment with addition of 6 gsChlorella sp. Flour. It was characterized of no acid flavor (scored at 7,747), no acid aroma (scored at 7,347), contained96,1572%water, 1,3615% protein and 1,2964%crude fiber, the thickness at 1,133cm and the yield of 91%. Whilst, the highest score of the color and the texture was resulted from N2 treatment that was addition of 2gsChlorella sp. flour, indicated by the white color (scored at 7,08) and the chewy texture (scored at 7,693). Keywords: Chlorella sp flour, Fortification and Nata

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0001)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2017

Deskripsi Fisik

vi, 86 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0001)

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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