CD Skripsi

Pengaruh Penambahan Nangka (Artocarpus Heterophyllus) Pada Nugget Ikan Lele Dumbo (Clarias Gariepinus) Terhadap Penerimaan Konsumen

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This study aimed to determine the effect of addition of jackfruit to the catfish nugget on the consumer acceptance. The research was conducted by using experimentally method by processing nugget of the catfish with the addition of jackfruit in different amount, those were 10%, 15% and 20%. The result showed that the addition of 10% gram jackfruit to the catfish nugget was indicating the highest consumer acceptance. The appearance was accepted by 74 penelis (92,49%), with the criteria was bright yellow and attractive. The aroma was accepted by 61 penelis (76.25%) with the criteria was not too strong according to the aroma of the fish. The taste was accepted by 75 penelis (93.75%) with the criteria of taste was delicious, tasty, and still feel the fish tasted. The texture was accepted by 70 penelis (87.5%) characterized by the solid very compact, and chewy. The content of protein was 16,80%, fat 7,94%, water 42,51%, ash 2.09%, and coarse fiber content 2.00%.
Keywords: Consumer acceptance, dumbo catfish, fish nugget, jackfruit

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0014)

Penerbit

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

Deskripsi Fisik

v, 70 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0014)

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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