CD Skripsi

Studi Penerimaan Konsumen Bakso Fillet Ikan Yang Difortifikasi Dengan Tetelan Ikan Patin (Pangasius Hypophthalmus)

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ABSTRACT
This study aims to determine the level of consumer acceptance of fish fillet
meatballs fortified with catfish scrape meat. The research method used
experimentally, making meatballs by added different amounts of catfish scrape
meat. This study used a non-factorial complete randomized design with 4 levels
of treatment, namely without scrape meat, 100% fillet (B0), 10% scrape meat
and 90% fillet (B1), 15% scrape meat, and 85% fillet (B2), 20% scrape meat and
fillet 80% (B3). The results showed that the best treatment was fish balls with a
mixture of 10% scrape meat and 90% fillet (B1) with a consumer acceptance rate
of 82.09%. Characteristics of catfish meatballs with a mixture of 10% scrape meat
and 90% fillet (B1) have a slightly pale gray color product; fish balls with the
distinctive odor of catfish; has a distinctive taste of dominant catfish meatballs,
and the texture is chewy and compact. The catfish meatballs have 75.63%
moisture, 3.90% ash, 10.63% protein, and 8.46% fat.
Keywords: fishballs, fortification, scrape meat
1)Student of the Faculty of Fisheries and Marine Science Universitas Riau
2)Lecturer of the Faculty of Fisheries and Marine Science Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0017)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0017)

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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