CD Skripsi

Studi Penerimaan Konsumen Terhadap Nugget Belut (Monopterus albus)

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The research was conducted in September 2008 at of Fish Product
Technology Laboratory and food Chemistry Faculty of Fish Marine Science
University of Riau. Research goal was to find out the rate of consumer acceptance
of eel nugget. The research used a raw materials from meat and tapioca flour. As a
completely information of ell nugget will be the preferred test in value of
organoleptic and analysts proximate.
Research results showed that most consumers were in accepted A2 (weight
of 500 grams of meat), test proximate showed that water concentration 37.6%,
protein content 24.70% and 31.11 degree of fat.
Keyword: Eel, tapioca flour, value organoleptic and analysts proximate.
1) Student of Faculty of Fisheries and Marine Science University of Riau
2) Lecturer of Faculty of Fisheries and Marine Science University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04.109 (0001)

Penerbit

Pekanbaru : Uiniversitas Riau - FAPERIKA - Teknologi Hasil Perikanan., 2009

Deskripsi Fisik

ix, 64 hlm.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04.1.09

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

zelpino

Versi lain/terkait

Lampiran Berkas

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