CD Skripsi

Pengaruh Fortifikasi Tepung Ikan Biang (Ilisha Elongata) Terhadap Mutu Kue Kembang Loyang

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Biang fish (Ilisha elongata) is a marine fish with many fine spines, and its utilization has been limited to fresh consumption as a side dish. Converting biang fish into flour represents an innovation for diversifying nutritious food, one of which is the processing of "kembang loyang" (traditional Indonesian cake). This study aimed to investigate the effect of biang fish flour fortification on the quality of the kembang loyang and to determine the appropriate concentration of biang fish flour to obtain the best quality product. The research method used was an experimental approach in which different fortification treatments of biang fish flour were applied to produce kembang loyang. The treatments consisted of four levels: KP0 (0%), KP1 (20%), KP2 (30%), and KP3 (40%). Theresearch results showed that the kembang loyang with 30% biang fish flour fortification (KP2) was the best concentration to produce the organoleptic quality of the product, which had a golden yellow color and intact shape, a non-fishy and specific aroma, a savory fish taste with a slight sweetness, and a crunchy texture. The composition of the kembang loyang was as follows: moisture content 3.27%, fat 24.51%, protein 8.28%, ash 3.51%, carbohydrates 60.42%, and calcium 20.91%.

Keywords: biang fish, Ilisha elongata, loyang cake, organoleptic

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004114381

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004114381

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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