CD Skripsi

Karakteristik Fisikokimia Petis Ikan Lele (Clarias Batrachus) Dengan Konsentrasi Tepung Maizena Berbeda

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Abstract
Petis is one type of processing that comes from fishery products. Petis is a processed product in the form of pasta which is quite attractive to the public, especially in Java and Madura. The purpose of this study was to determine the characteristics of catfish petis with different concentrations of cornstarch. The method used is the experimental method, the design used is a completely randomized design with 4 treatment levels and 3 replicated, namely giving cornstarch 0% (A1), 3% (A2), 5% (A3), and 7% (A4). Parameters observed were organoleptic, viscosity, pH, moisture, ash, and protein content. The best organoleptic value obtained in the A3 treatment with 5% of corn starch, with the characteristics of dark brown appearance and no impurities; specific fragrant aroma of catfish petis, good taste, taste of catfish thick, homogeneous texture and slightly soft. Meanwhile, the chemical properties of the highest moisture value was obtained in A1 treatment (48.70%), the highest value of ash, protein, and viscocity was obtained in the A4 treatment with a value of 1,17%, 22.04%, 48,31cps, respectively. The pH value for all of the treatments 5.81-6.15.
Keywords: catfish, cornstarch, petis.
1) Student of the Fisheries and Marine Science Faculty, University of Riau
2) Lecturerof the Fisheries and Marine Science Faculty, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804112970

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

1804112970

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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