CD Skripsi

Karakteristik Kerupuk Sagu (Metroxylon Sp.) Yang Difortifikasi Dengan Hidrolisat Protein Udang Rebon (Mysis Relicta)

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This study aimed to determine the best concentration of shrimp rebon (Mysis relicta) protein hydrolyzate and the characteristics of sago crackers (Metroxylon sp.) fortified with the shrimp protein hydrolyzate. The method used was the experimental and composed as a non-factorial Completely Randomized Design (CRD). The treatment conducted was fortification of shrimp protein hydrolyzate at a different concentration (0%, 5%, 10%, and 15%) to the sago flour to produce the highest quality of the crackers. The parameters observed were the proximate composition, including the content of water, ash, fat, protein, carbohydrate; the puffing strength; and an organoleptic value (color, aroma, taste and crispness) of the crackers produced. The results showed that the treatment of fortification with 15% shrimp protein hydrolyzate was producing the best crackers. The best product was characterized with yellowish-white features and very interesting appearance, shrimp rebon flavored, highly tasted of shrimp rebon, and very crunchy. It was showing the puffing strength at 327.92% and the proximate composition, including the content of water 7.65%, ash 1.41%, fat 0.46%, protein 18.35%, carbohydrate 72,11% and growth power 327.92%.


Keywords: fortification, protein hydrolyzate, sago crackers.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0035)

Penerbit

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

Deskripsi Fisik

v, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0035)

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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