CD Skripsi

Studi Penerimaan Konsumen Terhadap Sambal Terasi Udang Rebon (Acetes Sp.) Instan Dengan Jenis Cabe Yang Berbeda

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ABSTRACT
The purpose of this study was to determine the proximate difference of
instant shrimp paste shrimp paste (Acetes sp.) with the addition of different types of
chili and to determine the level of consumer acceptance of making instant chili
paste with different types of chili treatment. The method used is an experimental
method by conducting experiments on consumer acceptance of the instant rebon
shrimp paste chili with red and green chili types with a weight of 84,6g or 47% of
the weight of the shrimp paste that you want to make. Parameters assessed by
proximate and organoleptic analysis were appearance, aroma, taste and texture
performed by 80 untrained people, moisture content, ash content, fat content,
protein content and carbohydrate content. The results showed that making chili
paste using red chili was more preferred by consumers than green chili chili paste.
The formulation for making red chili paste with 33% water content, 77% ash
content, 83.49% fat content, 46.18% protein content and 52.33% carbohydrate
content.
Key words : Acetes sp, Red chillies, Green chillies,Instan, Shrimp.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0055)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0055)

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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