CD Skripsi

Karakteristik Mutu Stik Ikan Gulamah (Johnius Carouna) Dengan Formulasi Berbeda

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Gulamah fish (Johnius carouna) is one type of fish that is in great demand by the public, because it has soft and thick meat and an affordable price. The nutritional content of gulamah fish is not much different from other types of fish so it needs to be diversified. Stick is one of the crunchy-textured snacks favored by children and adults with the basic ingredients of wheat flour and tapioca flour. This study aimed to determine the effect of gulamah fish addition on the quality of gulamah fish sticks and to obtain the right concentration in the gulamah fish stick processing. This research method was an experiment with a non-factorial Completely Randomized Design (CRD) with 4 treatments of gulamah fish formulation, namely P0 (0%), P1 (20%), P2 (30%), P3 (40%). The analysis parameters were proximate test (water content, ash, fat, protein, carbohydrate) and organoleptic test (appearance, aroma, taste, texture). Based on the results of the study, it was found that the best treatment was with 40% (100 g) concentration of
fatlcontent 36,86±0,30%; and carbohydrates content 49,91±0,39%. Organoleptic quality characteristics of gulamah tfish sticks with the average value of appearance
sticks with gulamah fish formulation has met the quality standards set by Indonesian standard (SNI 01-2713-2000).

Keywords: Gulamah, organoleptic, proximate, quality, sticks

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004110287

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004110287

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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