CD Skripsi

Karakteristik Mutu Brownies Panggang Dengan Penambahan Tepung Ikan Toman (Channa micropeltes)

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Snakehead fish (Channa micropeltes) is a high-protein fish species that has not been optimally utilized in developing processed fish products. One approach to utilizing snakehead fish is processing it into flour. Product diversification can be achieved by incorporating snakehead flour into brownies. Brownies often have unbalanced nutritional content, resulting in low nutritional value for the body. This study aimed to determine the effect of adding snakehead flour on the organoleptic characteristics (appearance, taste, aroma, and texture) and nutritional value of baked brownies, as well as identify the optimal concentration of snakehead flour in brownies. The study method used was an experimental method with a completely randomized design (CRD), non-factorial, consisting of four treatment levels: P0: 0% snakehead flour, P1: 8% snakehead flour, P2: 10% snakehead flour, and P3: 12% snakehead flour. The results showed that adding snakehead flour affected the organoleptic characteristics and proximate values (moisture content, ash content, fat content, protein content, and carbohydrate content) of baked brownies. The best treatment was found in adding 10% snakehead flour (P2), which resulted in brownies with a very evenly distributed dark brown color, distinctive aroma, savory taste, and soft texture.

Keywords: characteristics, organoleptic, quality, brownies

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004125948

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004125948

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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