CD Skripsi

Fortifikasi Konsentrat Protein Ikan (KPI) Patin (Pangasius Sp.) Terhadap Mutu Cendol Instan

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Fish protein concentrate (FPC) is one of the fishery products that has been processed in increasing the nutritional value of a product. Catfish protein concentrate (Pangasius sp.) contains 75.31% protein. The objectives of the study were to determine the effect of patin protein concentrate fortification on the quality of instant cendol and to determine the right concentration to get the best quality of instant cendol. The production of patin FPC was obtained by extraction and oven drying. Instant cendol production using oven drying method with organoleptic test parameters, proximate analysis and rehydration power test. This research was conducted experimentally by giving different concentrations of FPC patin consisting of four treatment levels (0%, 5%, 10% and 15%) for each instant cendol dough. Theresultsshowed that theconcentrationofcatfishproteinconcentrategave a significant effect at the 95% confidence level on the organoleptic quality value of instant cendol, moisture content, ash, fat, protein, carbohydrate and rehydration power test. The 10% patin FPC fortification is the best treatment with organoleptic characteristics with the criteria of intact, clean, neat, less brilliant color (7.88), fragrant pandanaroma (7.67), specific tasteofcendoland slightly savory(7.91) and dry and compact texture (7.83). Proximate instant cendol contains 4.25% water content, 2.21% ash content, 0.49% fat content, 9.90% protein content, 83.15% carbohydrate and 100% rehydration power test.

Keywords: Fish protein concentrate, instant cendol, rehydration power, organoleptic, proximate

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004110298

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004110298

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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