CD Skripsi

Fortifikasi Konsentrat Protein Udang Rebon (Acetes SP) Terhadap Mutu Tortilla Chips

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Abstrak
Tortilla chips are a typical Mexican snack with a savory and crunchy taste. This research aims to determine the quality of fortified rebon shrimp protein concentrate in tortilla chips and determine the best amount of rebon shrimp protein concentrate to be fortified in tortilla chip formulations. This research method is experimental, namely processing tortilla chips that are fortified with rebon shrimp protein concentrate in different percentages. The experimental design used in this research was a non-factorial, completely randomized design with four treatment levels, namely TC0 (0% rebon shrimp protein concentrate), TC1 (5% rebon shrimp protein concentrate), TC2 (10% rebon shrimp protein concentrate), and TC3 (rebon shrimp protein concentrate 15%). Based on the research results, the fortification of rebon shrimp protein concentrate on the quality of tortilla chips has a significant effect on the appearance, aroma, taste, and texture and has the best treatment with the addition of TC2 (10%) on the organoleptic characteristics of tortilla chips with an average value of slightly brownish yellow appearance characteristics (7.32); rebon shrimp aroma (7.61); savory taste (7.67); and crunchy texture (7.16). The chemical quality characteristics of tortilla chips have a 3.41% water content, 2.95% ash content, 12.49% protein content, 21.35% fat content, and 59.80% carbohydrate content.
Keyword: Protein concentrate, rebon shrimp, tortilla chips

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904110873

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904110873

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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