CD Skripsi

Studi Penerimaan Konsumen Terhadap Biskuit dan Tortilla Chip Dengan Penambahan Konsentrat Protein Ikan Patin ( Pangasius Hypopthalmus )

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This research was conducted at September 2010 in the Fishery Product
Technology and Food Chemistry Laboratories of the Faculty of Fisheries and
Marine Sciences, University of Riau. The aim of this research is to understand the
level of consumer acceptance to biscuit and tortilla chips that is enriched with
Pangasius hypothalmus protein concentrate. The biscuit was made from wheat
flour (60%), Fish protein concentrate (15%), margarine (20%) and sugar (20%)
and 1 egg. While tortilla was made from wheat flour (50%), Fish protein
concentrate (15%), salt (5%), and 1 egg. The biscuit dough was shaped into
circular form (5 cm diameter) and then were baked (150oC for 10 minutes), while
the tortilla was shaped into thin triangle and deep fried. Consumer’s acceptance
was measured using organoleptic parameters (appearance, aroma, taste, texture)
and chemical test (water, ash, protein, fat and carbohydrate content).
Results shown that the biscuit could be accepted by the consumers.
Among 80 panelists, 95% like the biscuit performance, 87,50% like the aroma,
100% like the taste 91.25% like the texture. As well as the biscuit, the tortilla was
also accepted by the panelists, 98.75% like the performance, 98.75% like the
aroma, 100% like the taste and 97.5 % like the texture. Based on the data, it can
be concluded that the fish enriched biscuit and tortilla can be well accepted by the
consumers.
Keywords: Fish enriched biscuit, Fish enriched Tortilla, fish protein, Pangasius
hypopthalmus
1 Student of the Faculty of Fisheries and Marine Science, University of Riau
2 Lecturer of the 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 04.111 (0031)

Penerbit

Pekanbaru : Universitas Riau - Faperika - Teknologi Hasil Perikanan., 2011

Deskripsi Fisik

vi, 53 hlm.:ilus.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04.111 (0031)

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

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