CD Skripsi

Pengaruh Fortifikasi Konsentrat Protein Ikan Nila (Oreochromis Niloticus) Pada Pengolahan Brownis Kukus Terhadap Penerimaan Konsumen

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ABSTRACT

Brownies are cake with a soft, blackish brown, and have a distinctive chocolate taste. Brownies made from wheat flour with added tilapia protein concentrate can be a breakthrough in creating new brownie variants. This research aims to determine the effect of fortification of tilapia (Oreochromis niloticus) protein concentrate in steamed brownies on consumer acceptance and to determine the best amount of tilapia protein concentrate in making steamed brownies. The method used in this research was an experiment in adding tilapia fish protein concentrate to steamed brownies. This study used a non-factorial completely randomized design (RAL) with 4 levels of treatment, without giving tilapia KPI (B0), 5% tilapia KPI (B1), 10% tilapia KPI (B2), and 15% tilapia KPI (B3) and 3 repetitions so that the number of experimental units is 12 units. The parameters observed were organoleptic and proximate analysis. The research results showed that the addition of tilapia fish protein concentrate to the processing of steamed brownies had a significant effect on the appearance value, aroma, taste, texture, water content, ash content, protein content, fat content and carbohydrate content. Steamed brownies with the addition of tilapia fish protein concentrate are the best in the B2 treatment, with characteristics of an attractive brown appearance, a distinctive aroma of chocolate brownies, a distinctive sweet taste of brownies, and a dense and soft texture, and the chemical value meets Indonesian national standards with a water content of 28. 98%, ash content 1.43%, protein 14.76%, fat 15.04%, and carbohydrates 39.80%.

Keywords: Brownies, tilapia, fish protein concentrate, fortification, consumer

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904125014

Penerbit

Pekanbaru : Universitas Riau - FAPERIKA – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904125014

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

Jaka

Versi lain/terkait

Lampiran Berkas

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