CD Skripsi

Pengaruh Penambahan Daging Ikan Toman (Channa Micropeltes) Berbeda Terhadap Karakteristik Mutu Amplang

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This study aimed to determine the effect of different levels of toman fish meat addition on the quality characteristics of amplang, and to identify the best concentration of toman fish meat addition in amplang production.The research used an experimental method, which involved conducting trials in amplang production with the addition of toman fish meat. The research design used was a non-factorial completely randomized design (CRD), consisting of 4 treatment levels: 250 g of belida fish as a control, and the addition of toman fish meat in the following concentrations: P1 (200 g), P2 (250 g), and P3 (300 g).The results showed that different levels of toman fish meat addition had a significant effect on organoleptic properties, proximate analysis, and expansion ability at a 95% confidence level.The best treatment was found in P3, which produced amplang with the following organoleptic characteristics: uniformly bright color,smooth surface, distinctive fish aroma, savory taste, and a crispy and hollow texture. The proximate analysis results showed: moisture content of 3.96%, ash content of 3.72%, fat content of 24.97%, protein content of 16.14%, carbohydrate content of 74.70%, and an expansion ability of 17.05%.Overall, the quality of the produced toman fish amplang met the Indonesian National Standard (SNI).

Keywords: Amplang, Fish meat, Quality, Snakehead

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004125951

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004125951

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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