CD Skripsi

Studi Penerimaan Konsumen Terhadap Dim Sum Dengan Jenis Daging Ikan Berbeda

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ABSTRACT
The study aims to find out the level of consumer acceptance of dim sum from different types of fish meat such as catfish (clarias sp and pangasius sp). And wants to know which is the best treatment for dim sum. The method of research used is a comparative study using T-test with a 2 levels of treatment namely, D1 Clarias sp meat and D2 Pangasius sp meat with a weight of 300 gr of each. The parameter used in this study is the organoleptic assessment. The results showed that the D2 Pangasius sp treatment is the most preferrend by consumer accepped, which included appearance with appearane value 7.75, the texture of 7.75, the taste of 7.94, the aroma of 7.45. With reddish-white characteristics, soft and compact texture, and with the savory taste of fish and the distinctive scent of the pangasius sp.Whereas the results of proximate analysis of the D2 treatment of water (55.04%), ashes (0.81%), proteins (32.68%), and fat (3,42%).
Keywords: catfish, catfish, dim sum.
1) Student at Faculty of Fisheries and Marine Science, Universitas Riau
2)Lecturer at Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804124534

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804124534

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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