CD Skripsi

Pengaruh Fortifikasi Tepung Udang Rebon (Acetes sp.) Terhadap Mutu Cookies Sagu (Metroxylon sp.)

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Cookies are one type of biscuit made from soft dough, high fat content, relatively crispy when broken and the cross section of the cut has a solid texture. This study aims to determine the effect of fortification of rebon shrimp flour on the quality of sago cookies and to determine the best concentration level of rebon shrimp flour as a fortification ingredient in the quality of sago cookies. The method of this research is experimental, namely experimenting with making sago cookies fortified with rebon shrimp flour with different percentages. The experimental design used in this research is a non-factorial Completely Randomized Design (CRD) with 5 treatment levels, namely P0 (without fortification of rebon shrimp flour), P1 (2.5% fortification of rebon shrimp flour), P2 (5% fortification of rebon shrimp flour), P3 (7.5% fortification of rebon shrimp flour) and P4 (10% fortification of rebon shrimp flour). Based on the results of the study, it is stated that the fortification of rebon shrimp flour on the quality of sago cookies has a significant effect on the appearance, aroma, texture and taste and has the best treatment in the addition of P3 (7.5%) to the organoleptic analysis of sago cookies with quality criteria for the appearance of cookies intact, neat, very attractive and brownish yellow, the aroma of fragrant cookies has a slight aroma of bamboo shrimp, cookies have a very good taste, savory, sweet and bamboo shrimp taste, the texture of cookies is dense, dry, compact and crunchy when broken. Proximate test analysis of sago cookies has a moisture content of 3.22%, ash content of 0.03%, protein 13.60%, fat 2.00%, carbohydrates 81.01% and calcium 12.95%


Keywords: Sago cookies, rebon shrimp flour and rebon shrimp.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004124960

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004124960

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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