CD Skripsi

Pengaruh Substitusi Tepung Tapioka Dengan Bahan Pengikat (Tepung Ubi Jalar Ungu Dan Putih Telur) Terhadap Mutu Burger Ikan Patin (Pangasianodon Hypophthalmus)

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ABSTRACT
Burger is one of the most popular foods in the era of globalization as fast food. Burger with processed fish meat is one of the right choices to consume burgers deliciously and healthily. This study aims to determine the organoleptic quality, the best concentrations and the nutritional value of striped catfish burger substituted tapioca starch with binders (purple sweet potato flour and egg white flour). The method used in this study was an experimental method used a one-factor Completely Randomized Design (CRD) with 5 treatment levels FB0 (100% tapioca); FB1 (purple sweet potato 100%); FB2 (75% tapioca, 20% purple sweet potato, 5% egg white); FB3 (50% tapioca, 35% purple sweet potato, 15% egg white); and FB4 (25% tapioca, 50% purple sweet potato, 25% egg white). The results showed that the substitution of tapioca flour with binders (purple sweet potato flour and egg white flour) in fish burgers significantly affected the appearance, taste, aroma, texture, folding test and proximate value. The best treatment was FB4 (25% tapioca, 50% purple sweet potato, 25% egg white). The organoleptic values obtained were as follows: appearance of 8.44 (bright purple, not white); aroma value of 8.31 (the aroma smells of fish, the aroma of spices is very strong); taste value of 8.44 (very strong fish meat taste, just right spices sweet, slightly salty, savory); texture value of 8.07 (dense, compact, and chewy); folding test value of 4.83 (no cracks when folded twice). The proximate value obtained were as follows: moisture content of 62.89%; ash content of 2.88%; protein content of 21.83%; fat content of 1.64%; and carbohydrate content of 10.82%.
Keywords: Burger, egg white, purple sweet potato, striped catfish, tapioca
1). Student of Faculty of Fisheries and Marine Science, Universitas Riau
2). Lecturer of Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904113424

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

1904113424

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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