CD Skripsi

Kajian Mutu Keripik Bakso Ikan Jelawat (Leptobarbus Hoeveinii) Dengan Substitusi Tepung Sagu

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This study was aimed to determine the quality of jelawat fish ball chips (Leptobarbus hoevenii) with the substitution of sago flour. The method used was experimental methode with a Completely Randomized Design (CRD) non factorial consist of 5 treatments ; KB0 treatment (jelawat fish balls chips without the addition of sago flour ) as a control, KB1 treatment (addition of 5% sago flour), KB2 treatment (addition of 10% sago flour), KB3 treatment (addition of 15% sago flour), and KB4 treatment (addition of 20% sago flour), the result showed that the addition of 25% (KB4) of sago flour was the best treatment from organoleptic value, with criterias; delecious in taste, fishy in flavour, good in seasoning, not too salty with water content 1.2%, ash content 1.6% and fat content 32.4%. Keywords :Fish balls chips, Sago flour, Jelawat fish
1Students of the Faculty of Fisheries and Marine Sciences, University of Riau 2Lecturer Faculty of Fisheries and Marine Sciences, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 116 (0004)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Perikanan - Teknologi Hasil Perikanan., 2016

Deskripsi Fisik

iv, 51 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 116 (0004)

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

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