CD Skripsi

Pengaruh Penambahan Konsentrat Protein Ikan Sembilang (Paraplotosus Albilabris) Terhadap Mutu Bolu Kemojo

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ABSTRACT
The research was carried out to determine the effect of additional eel tailed catfish (Paraplotosus albilabris) protein concentrate on the quality of kemojo cakes. The method used was a Completely Randomized Design (CRD) non-factorial with four treatment levels, which was the additional eel tailed catfish protein concentrate into kemojo cakes: without eel tailed catfish protein concentrate (P0), 5% of eel tailed catfish protein concentrate (P1), 10% of eel tailed catfish protein concentrate (P2), 15% of eel tailed catfish protein concentrate (P3). The treatment was 3 replicated, so there were 12 units of experimental units. The result of the study based on organoleptic tested, it was indicated that an additional 10% of eel tailed catfish protein concentrate in kemojo cakes (P2) was the best treatment with the value of appearance 6.95, flavor 7.35, texture 6,48, and taste 7.24. Based on the proximate analysis that P2 treatment contained water, ash, protein, and fat content of 5,97%, 1.93%, 11,32%, and 7,83%, respectively.
Keywords: kemojo cakes, eel tailed catfish, fish protein concentrate
1) Student at Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer at Faculty of Fisheries and Marine Science, Universitas

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1504110350

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

1504110350

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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