CD Skripsi

Pengaruh Penambahan Tepung Ampas Tahu Terhadap Karakteristik Mutu Kerupuk Atom Ikan Patin (Pangasius Hypophthalmus)

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This research was aimed to determine the effect of addition of tofu waste flour and obtain the best amount of tofu waste flour in the processing of catfish (Pangasius hypophthalmus) atoms crackers from the aspect of organoleptic quality and proximate analysis. The experimental method was used in this research with the addition different amount of tofu waste flour into catfish atom crackers which consists of 4 treatment levels i.e. without addition of tofu waste flour as a control (KA0), 10% of tofu waste flour (KA1), 20% of tofu waste flour (KA2), and 30% of tofu waste flour (KA3). The result showed that the addition 10% of tofu waste flour into catfish atom crackers was the best treatment with the characteristics: a light brown color of appearance; tasty, savory and typical tofu flavour; typical aroma of tofu waste balanced with aroma of fish; and solid, compact and crisp texture. Meanwhile for proximate analysis of moisture, protein and fat content was 9.12%, 17.3% and 2.97%, respectively. Key word :atom crackers, catfish, tofu waste flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0005)

Penerbit

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

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0005)

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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