CD Skripsi

Kajian Mutu Biskuit Yang Di Fortifikasi Dengan Tepung Gelembung Renang Ikan Patin (Pangasius Hypophthalmus)

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This study aims to assess the quality of biscuits fortified with catfish swim bladder flour and to
determine the amount of fish swim bladder flour with the best quality biscuits. The research
method was carried out experimentally with the fortification of different fish swim bladder flour,
with a completely randomized design (CRD) consisting of four treatment levels, namely: without
the addition of fish swim bladder flour (To), addition of 5% fish swim bladder flour. (T1). , 10%
(T2), and 10% (T3). Analysis of the parameters of the organoleptic biscuits, moisture, ash,
protein, fat, and carbohydrate content. The results showed that the addition of catfish swim
bladder flour affected the quality of the biscuits. The swim bladder flour 5% (T1) was the best
treatment to produce the quality biscuits characteristics which had a pale yellow biscuit color, a
distinctive biscuit aroma, a combination of sweet and savory flavors, and a crunchy texture; the
moisture content of 5.95%, ash 1.01%, 23.54% fat, 6.30% protein, and 63.42% carbohydrates.
Keywords: biscuits, swim bladder, Pangasius sp
1)Student of Fisheries and Marine Science, Universitas Riau
2)Lecturer of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0029)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0029)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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