CD Skripsi

Pengaruh Fortifikasi Tepung Tulang Ikan Nila (Oreochromis NILOTICUS) Terhadap Mutu Brownies Crispy

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This study aims to determine the effect of tilapia bone meal fortification on the quality of crispy brownies and to determine the concentration of tilapia bone meal on the quality of cispy brownies. The method used in this research is an experiment with anon-factorial completerandomized design with fourtreatment levels, namely without tilapia bone meal fortification 0% (B0), tilapia bone meal fortification 5% (B1), tilapia bone meal fortification 10% (B2) and tilapia bone meal fortification 15% (B3). The results showed that tilapia bone meal fortification significantly affected the quality and hedonic values in all test parameters except texture. Treatment B5 produced the best organoleptic and hedonic values with proximate values including moisture content (3.74%), ash content (2.55%), protein (2.52%), fat (8.16), carbohydrate (82.26%), and calcium (57.08%).

Keywords: Brownies crispy, fortification, tilapia, bone meal, quality.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104113618

Penerbit

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104113618

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

Vina

Versi lain/terkait

Lampiran Berkas

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