CD Skripsi

Pengaruh Fortifikasi Tepung Ikan Teri Nasi (Stolephorus Sp) Terhadap Cita Rasa Tempe

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Abstract
Tempe (Fermented soybean cake) is a fermented food ingredient from soybeans using the fungus Rhizopus sp. This study aimed to determine the effect of fortification of anchovy flour on tempe flavor and to determine the best concentration of anchovy flour in making tempe. The treatment of this study was anchovy flour with different concentrations of P0 (0%), P1 (3%), P2 (5%), P3 (7%). The tested parameters in this study were organoleptic (appearance, texture, aroma and flavor), proximate (protein, moisture, and ash), and total plate count (TPC). Fortification of anchovy flour on tempe flavor had a significant effect on the value of appearance, texture, aroma, flavor, moisture content, protein, ash and had no significant effect on the TPC test. The result showed that the tempe P1 is preferred by consumers, namely anchovy flour with a concentration of 3% (50 g) with the characteristics of color (brown white), texture (hard, slightly soft), aroma (slight smell of anchovy flour), flavor (a little taste of anchovy flour) with 58.24% moisture, 20.37% protein, 1.57% ash, and TPC of 3.9 x 103sel/gram. Keywords: anchovy, fortification, tempe. 1) Student of the Faculty of Fisheries and Marine Science, Universitas Riau 2) Lecturer of the Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1504111282

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

1504111282

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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