CD Skripsi

Kajian Mutu Nata De Pedada (Sonneratia Caseolaris) Yang Diberi Ekstrak Tauge Berbeda

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The objective of this research was to determine te quality of nata de pedada.
Which was given different bean extract and it was to know the chemical
characteristic of nata de pedada. This research used experimental method by
making the nata de pedada that was given different sproutsextract. The design of
this research used non-factorial randomized complete (RAL) by using 4treatment
levels, they were NP0 (urea), NP1 (200ml bean extract), NP2 (250ml bean extract)
and NP3 (300ml bean extract). The result of this research showed that there was
influence of different bean extract toward the quality of nata de pedada. Based on
the analysis of variance, it was found that the best treatment was found by adding
250 ml of bean sprout extract with 13.04% rendement value, 4,30 color value,
aroma value 6,68, texture value 7,90, flavor value 6,38, water content 81, 86%,
crude fiber content 3,56%, and carbohydrate 14,79%.
Keywords: Nata de pedada, Tauge Extract, quality
1)Student at Faculty of Fisheries and Marine,Universitas Riau
2)Lecturerat Faculty of Fisheries and Marine,Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0043)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2017

Deskripsi Fisik

v, 69 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0043)

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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