CD Skripsi

Studi Karakteristik Mutu Bubur Konsentrat Protein Ikan Patin (Pangasius Hypophthalmus) Dengan Penambahan Tepung Rumput Laut (Eucheuma Cottonii)

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Abstract
This study aims to determine the effect of adding seaweed flour to the quality of
catfish protein concentrate porridge and the best concentration of adding seaweed
flour. The research method used in this study is an experimental method by
experimenting with adding seaweed flour with 4 different concentrations, namely B0
(without the addition of seaweed flour), B1, B2,B3 to the catfish KPI porridge. The
analytical parameters in this study were proximate values (moisture content,
carbohydrate content, protein content, ash content, fat content and crude fiber
content) and the viscosity value of the slurry. The results of this study indicate the
effect of adding seaweed flour to the catfish KPI porridge with the best characteristic
values, namely the addition of B2 seaweed flour with a visual value of 6.95, aroma
value 6.28, texture value 6.57, taste value 6.55; proximate values are water content
26.01%, ash content 0.05%, fat content 0.20%, protein content 4.48%, carbohydrate
content 73.67%, crude fiber content 1.34%; and the viscosity value is 74.69 cp.
Keywords: addition, seaweed flour, quality, porridge, KPI
1) Student of the Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer at the Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1704113498

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1704113498

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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