CD Skripsi

Pengaruh Penambahan Tepung Umbi Porang (Amorphophallus Oncophyllus) Terhadap Karakteristik Mutu Waffle Tulang Ikan Patin (Pangasius Hypophthalmus)

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Absctract
Waffles are a favorite food among many people because of their unique pattern, sweet taste, and soft texture. This research aims to determine the effect of the addition and best concentration of porang flour on the quality characteristics of waffles made from striped catfish bone meal. The research method used was an experimental method of making waffles with the addition of porang flour. The experimental design used in this research was a non-factorial, completely randomized design with four treatment levels, namely W0 (0% porang flour), W1 (5% porang flour), W2 (10% porang flour), and W3 (15% porang flour). Based on research results, adding porang flour to waffles has a significant influence on taste and texture. The addition of W3 as the best treatment shows a complete, attractive color, slightly golden brown, a non-fishy aroma with a typical waffle aroma, a savory, sweet, little itchy taste typical of waffles, and a soft, crunchy texture on the outside.The results of the chemical analysis showed 29.70% water content, 5.86% ash content, 4.51% protein content, 2.40% fat content, 57.53% carbohydrate content, and 15.78 mg/ grams calcium content.

Keywords: porang, quality characteristics, striped catfish bone,waffles

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904111136

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904111136

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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