CD Skripsi

Pengaruh Fortifikasi Chlorella sp. Terhadap Mutu Beras Analog Sagu Mocaf

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Analog rice is artificial rice shaped like rice that can be made from non-rice flour. This research aims to determine the effect of Chlorella fortification on the quality of mocaf sago analog rice and to find out the best formulation of Chlorella fortification to produce mocaf sago analog rice.This research method is experimental-based with a non-factorial completely randomized design with four treatment levels and three repetitions, namely analog rice without 0 g chlorella (BA0), analog rice with 1 g chlorella (BA1), analog rice with 1.5 g chlorella (BA2), and analog rice with 2 g chlorella (BA3). Based on the research results, mocaf sago analog rice with Chlorella fortification had a significant effect on appearance, aroma, taste, ash, protein, fat, and carbohydrate values but had no real effect on texture or water values at the 95% confidence level. BA1 treatment yielded the best results, showing complete reddish color (score: 8.71), no Chorella sp smell but a typical sago aroma (score: 8.73), good taste with a slight fish meal flavor (score: 8.60), tough texture that doesn't break easily (score: 8.63), and proximate values of

4.70% water content, 1.42% ash, 10.57% protein, 4.54% fat, and 78.84% carbohydrates 78,84%

Keyword: Fortification, chorella, analog rice

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904114033

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904114033

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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