CD Skripsi

Fortifikasi Sumber Protein Berbeda Dalam Pembuatan Mie Sagu Instan

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The objective of the research was to observe the effect of different protein source fortified on the quality of sago instant noodle determined by sensory evaluation and proximate analysis. The research used experimental method and composed to completely randomized design (CRD). The treatments conducted were fortifying the different sources of protein into the sago instant noodles, including: the Chlorella powder concentration, dried anchovy powder and rebon shrimp powder, varied into 3 levels, namely: MC (added of 5% Chlorella powder), MT (added of 10% dried anchovy powder), MU (added of 10% rebon shrimp powder). Quality assessments used were the proximate nutritive values (content of water, fat, protein, ash, and carbohidrates) and sensory evaluation. Results showed that the different source of protein fortified in producing of sago instant noodles indicated the significant effect on the consistence but not significant on the aroma, texture and taste of the sago instant noodles produced. Meanwhile, the treatments were indicated significant different to the content of water, protein, carbohidrate and NPN but not significant to the content of ash and fat. The best treatment is MU (added of 10% rebon shrimp powder) indicated by the highest value of sensory evaluation (consistence 6,33%, aroma 6,17%, texture 5,32%, taste 5,29, the content of protein 18.11%, fat 8.60%, carbohydrates 42.69%, the value of NPN 0,69%.
Key-words : sago noodle, Chlorella, dried anchovy, rebon shrimp
1)Student of the Fisheries and Marine Science Faculty, Universitas Riau
2)Lecturer of the Fisheries and Marine Science Faculty, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0021)

Penerbit

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

Deskripsi Fisik

vi, 79 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0021)

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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