CD Skripsi

Fortifikasi tepung ikan tongkol (Euthynnus affinis) pada oatmeal cookies sebagai makanan selingan

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This study aimed to determine the effect of fortifying little tuna (Euthynnus affinis) flour in oatmeal cookies as a nutritious snack. The study employed an experimental method using a completely randomized design (CRD), non-factorial, consisting of four treatments: without little tuna flour (T0), the addition of little tuna flour at 10% (T10), 20% (T20), and 30% (T30), with three replications. The parameters tested included proximate analysis (moisture content, protein content, fiber content, and energy content) and organoleptic tests to assess the quality of the produced oatmeal cookies. The results indicated that T1 was the best treatment for the proximate analysis, with the lowest moisture content (1.49%), protein content (10.09%), fiber content (7.70%), and energy content (615 kcal per 100 grams). In the organoleptic evaluation, T1 also showed the best results, with an appearance score of 8.31, aroma score of 8.41, taste score of 8.44, and texture score of 7.75.
Keywords: Euthynnus affinis, fish meal, oatmeal cookies, snack food
1) Student from the Faculty Fisheries and Marine Science, Universitas Riau
2) Lecturer from the Faculty Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104135945

Penerbit

Pekanbaru : Universitas Riau – F.Perikanan – Teknologi hasil perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104135945

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

Rahmat

Versi lain/terkait

Lampiran Berkas

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