CD Skripsi

Pengaruh Penambahan Tepung Ikan Biang (Ilisha Elongata) Terhadap Mutu Kerupuk Sagu

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ABSTRACT
The biang fish can experience a decrease in quality so processing is needed to maintain its quality. One of processing is the manufacture of fortified fish flour in the manufacture of sago crackers. The addition of biang fish flour in the manufacture of sago crackers can increase the nutritional value of sago crackers which are dominant with carbohydrates. The aim of this study was to analyze the effect of adding biang fish flour to sago crackers. The experimental research method consisted of three stages, namely: 1) Making fish flour, 2) making sago crackers, and 3) organoleptic testing with using a non-factorial complete randomized design (CRD) with 4 levels; K0 (without fish flour), K1 (2.5% fish flour), K2 (5% fish flour), K3 (7.5% fish flour). The results showed that the appearance value were K0 (7.48%), K1 (6.91%), K2 (7.03%), and K3 (6.36%). The treatments K0, K1 and K2 were not significantly different, but the treatments K3 were significantly different. odor value were K0 (7.43%), K1 (7.85%), K2 (7.90%), and K3 (8.17%). The treatment of K0 was different from other treatments, but the treatment of K1, K2 and K3 was not significantly different. The taste value were K0 (7.08%), K1 (7.11%), K2 (7.85%), and K3 (8.15%). K0 and K1 treatments had no significant effect, but the K0 and K1 were significantly different from K2 and K3 treatments. The texture value were K0 (7.08%), K1 (7.56%), K2 (7.43%), and K3 (7.32%). Each treatment K0, K1, K2 and K3 significantly affected each other with all treatments.. The best treatment was 7.5% (K3) with the characteristics of crackers in the form of flat thickness, bright brown color, quite strong odor, delicious and savory taste, crunchy and dry texture.
Keywords: Crackers, Diversification, Flour, Organoleptic.
1) Student at Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer atFaculty of Fisheries and Marine Science, Universitas Riau
KARAKTERISTIK ORGANOLEPTIK KERUPUK SAGU DENGAN PENAMBAHAN TEPUNG IKAN BIANG (Ilisha elongata

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1704111370

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

1704111370

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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