CD Skripsi

Pengaruh Penambahan Penyedap Rasa Ikan Biang (Ilisha Elongata) Terhadap Penerimaan Konsumen Pada Nugget Tempe

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Abstract
Tempe nuggets are nuggets made from the basic ingredients of tempe. The processing of elongate ilisha (Ilisha elongata) into MSG-free natural flavoring powder in tempe nuggets is expected to be a new product innovation in exploiting the potential of elongate ilisha. This study aims to determine the effect of adding elongate ilisha flavoring powder to tempe nuggets on consumer acceptance. This study used a completely randomized design with 4 treatment levels of the addition of elongate ilisha flavoring powder to tempe nuggets with different proportions N0 (0%), N1 (0.5%), N2 (2%) and N3 (3,5%). The results showed that N3 (3.5%) gave the best results on consumer acceptance with a visual score of 7.00 (dark brown tempe nuggets); aroma 6.96 (tempe nuggets have a real flavoring aroma); taste 7.35 (tempe nuggets with very strong elongate ilisha flavor) and texture 6.59 (tempe nuggets chewy and compact) with a water content value of 29.56%, fat of 15.13%, protein of 9.09% and carbohydrates of 44.74%. The addition of elongate ilisha flavoring powder to tempe nuggets had a significant effect on the appearance, aroma, taste and texture.
Keywords: flavoring, Ilisha elongate, tempe nuggets
1) Student of the Fisheries and Marine Science Faculty, University of Riau
2) Lecturer of the Fisheries and Marine Science Faculty, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904111532

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

1904111532

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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