CD Skripsi

Karakteristik Mutu Risoles Dari Hasil Samping Fillet Ikan Patin (Pangasius Hypophthalmus)

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ABSTRACT
This study aimed to analyze the effect of adding catfish fillet by-products on the
organoleptic quality characteristics of rissole. The research method was the experiment
using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment,
namely R0 (without a by-product of catfish fillet), R1 (250 grams by-product of catfish
fillet), R2 (500 grams by-product of catfish fillet), R3 (750 grams by-product of catfish
fillet). The tested parameters performed were organoleptic analysis (appearance, odor, taste,
and texture) and proximate analysis (moisture content, ash content, protein content, and fat
content). The results showed that the addition of catfish fillet by-products had a significant
effect significant (p

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804111534

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

1804111534

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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