CD Skripsi

Pengaruh Penambahan Tepung Daun Katuk (Sauropus Androgynus) Terhadap Mutu Nugget Ikan Lele (Clarias Batrachus)

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The purposed of this research was to determine the effect of katuk leaf (Sauropus androgynus) to the quality of catfish (Clarias batrachus)nugget. The method used was experimental and composed as Completely Randomized Design (CRD). The treatment was the addition ofkatuk leaf (0, 10, 20, and 30 gs) into the dough of fish nugget.The results show that the catfish nugget added with 10 gs of katuk leaf flour (N1) was the best treatment. It showed characteristics of appearance yellow a bit greenish, taste typical of fish meat and katuk leaf, aroma the smell of fish meat more pronounced andkatukleaf and texture solid, compact and chewy.The chemical characters showed that the catfish nugget added with10 gs of katuk leaf flour was containing protein, moisture, ash, and Calcium 13,31%, 59,55%, 2,25% and 1,78% respectively.
Keywords:Catfish, Katuk Leaf Flour, Nugget,Sauropus androgynus.
1) Student of the Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0002)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

vi, 68 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0002)

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

DAUS

Versi lain/terkait

Lampiran Berkas

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