CD Skripsi

Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Pada Pempek Surimi Ikan Patin (Pangasius Hypopthalmus) Terhadap Penerimaan Konsumen

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The purpose of this research is to observe the effect of the addition of seaweed flour (Eucheuma cottonii) at different concentrations on the consumer acceptance to catfish (Pangasius sp.) pempek surimi. The method used was the experimental method and composed as the Completely Randomized Design (CRD). The treatment conducted was addition of seaweed flour at different concentrations (0, 3%, 4%, and 5%). The parameters used were organoleptic value (appearance, aroma, taste, texture and color) and proximate composition (the content of moisture, ash, protein, fat, fiber and carbohydrate). The results showed that the addition of 20 gs seaweed flour (5%) was showing the best treatment. It was indicated by the highest value of the appearance 7.26 (intact and neat), the aroma 7.18 (quite smell of catfish), the taste 7.10 (tasty and the fish taste was not too strong), the texture 7.04 (slightly dense texture, quite compact and chewy) and the color 7.39 (more yellow color). It contained 67.74% moisture, 2.03% ash, 3.10% fat, 4.17% protein, 22.28% carbohydrate and the 2.28% crude fiber.
Keywords: Seaweed Flour, Organoleptic consumer acceptance, Proximate, Crude fiber

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0022)

Penerbit

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

Deskripsi Fisik

xviii, 41 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0022)

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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