CD Skripsi

Studi Penerimaan Konsumen Terhadap Bakso Ikan Patin (Pangasius Hypophthalmus) Dengan Penambahan Bubuk Genjer (Limnocharis Flava)

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This research was intended to find out the consumer acceptance of catfish (Pangasius hypophthalmus) ball with addition yellow bur head (Limnocharis flava) powder. The method in this research was an experimental method on processing of catfish ball with addition of yellow bur head powder. The method used was experimental method with Completely Randomized Design (CRD) consisting of 4 treatment levels ie B0 (without addition of yellow bur head powder), B1 (addition 3% yellow bur head powder), B2 (addition 6% yellow bur head powder) and B3 (addition 9% yellow bur head powder). Based on the result of this research, it was determined that B1 was the best treatment which organoleptic value of appearance 7.15 (95% with 76 panelists) which criteria was greenish, aroma 7.32 (91.25% with 73 panelists) which criteria was typical aroma of catfish ball and seasoning aroma was strong, taste 7.19 (91.25% with 73 panelists) which criteria was unique taste of catfish with addition of yellow bur head powder, and texture 7.46 (91.25% with 73 panelists) which criteria was smooth and soft fibers; with chemical values of moisture, ash, fiber, protein content, and total colonial bacteria were 56.55%, 2.02%, 3.33%,16,50% and 9.4 x 104 sel/gram, respectively.
Keywords: Pangasius hypophthalmus, Limnocharis flava, Catfish ball

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0010)

Penerbit

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

Deskripsi Fisik

vi, 88 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0010)

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

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