CD Skripsi
Fortifikasi Konsentrat Protein Ikan Patin (Pangasius Hypopthalamus) Pada Roti Canai
ABSTRACT
canai bread is flat-shaped bread made from wheat flour which is favored by the people of Indonesia, especially the people of Aceh, West Sumatra and Riau. Roti canai which is fortified with catfish protein concentrate is able to increase the protein content in the resulting rolled bread. This study aims to determine the effect of catfish protein concentrate fortification based on the quality characteristics of canai bread (organoleptic and proximate) and to determine the best concentration of fortified catfish protein concentrate on canai bread. This study was experimental using a completely randomized design with 4 treatment levels of catfish protein concentrate fortification with different proportions P0 (0%), P1 (5%), P2 (10%) and P3 (15%). The results showed that P2 (10%) gave the best results on the quality of rolled bread with a face value of 8.52 ± 0.35 (the resulting canai bread was golden brown in color with a few brown spots with attractive criteria); aroma 8.01 ± 0.12 (the distinctive aroma of the product is still felt and there is no irritating odor); taste 7.72 ± 0.35 (savory taste and specific taste of catfish); and texture 8.31 ± 0.05 (solid and soft texture) and water content value 5.46 ± 0.15; ash 0.77±0.02; protein 17.56 ± 0.81; fat 10.78 ± 0.17 and carbohydrates 65.43 ± 0.84. Fortification of catfish protein concentrate has a significant effect on the quality of canai bread.
Keywords: fortification, fish protein concentrate, canai bread.
1.) Student of Faculty of Fisheries and Marine Science Universitas Riau
2.) Lecturer of Faculty of Fisheries and Marine Science Universitas
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