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Studi Penerimaan Konsumen Terhadap Fishball Patin (Pangasius Sp.) Dengan Penambahan Tepung Sagu (Metroxylon Sp.) Konsentrasi Berbeda

ABSTRACT
This study aimed to determine the effect of the addition of different concentrations of sago flour on the manufacture of patin fishball to determine the best concentration on consumer acceptance. The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely, P0 (control), P1 (15% sago flour), P2 (30% sago flour) and P3 (45% sago flour). The treatment was repeated 3 times. The parameter used in this research was organoleptic assessment and proximate analysis. The results showed that consumer acceptance of patin fishball with the addition of different concentrations of sago flour had an effect on texture values, moisture content, ash, fat, protein and carbohydrat values but had no effect on appearance, aroma and taste values. The best addition of different concentrations of sago flour was found in treatment P1 (15% sago flour) and was accepted by consumers (85%/68 panelist) with intact appearance characteristics, very attractive with slightly brownish yellow color (4.28), compact texture, dense and crispy (4.27), typical fish flavorful (4.17), delicious and savory taste (4.21). The analysis results of the moisture content was 59.42%, ash 2.41%, fat 1.76%, protein 5.60% and carbohydrates 30.81%.
Keywords: Fishball, Flour, Organoleptic, Patin, Proximate, Sago
1)Student at Faculty of Fisheries and Marine, Universitas Riau
2)Lecturer at Faculty of Fisheries and Marine, Universitas Riau

Ketersediaan
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Perpustakaan Universitas Riau 1704111302
1704111302
Tersedia
Informasi Detail
Judul Seri
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No. Panggil
1704111302
Penerbit
Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan.,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
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Klasifikasi
1704111302
Tipe Isi
-
Tipe Media
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Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
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Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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