CD Skripsi

Karakteristik Beras Analog Berbasis Sagu Dan Talas Yang Difortifikasi Minyak Ikan Sebagai Pangan Fungsional

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ABSTRACT
This study aims to determine the analog rice formulation based on sago
and taro with fortification of fish oil as a functional food. The treatments given
consisted of (M3S, M5S) analog rice based on sago with 3 and 5% fish oil
fortification, (M3TS, M5TS) analog rice based on taro-sago with 3 and 5% fish oil
fortification, and (M3T, M5T) analog rice based on taro with 3 and 5% of fish oil
fortification. Analysis parameters include organoleptic test (appearance, taste,
aroma, and texture), as well as proximate analysis. The best treatment
combination is analog rice from sago fortified with fish oil as much as 5% with
intact characteristics and creamy-yellowish color, the aroma no longer shows
rancid from fish oil, tasteless, and a slightly fluffier texture. Protein value of
1.46% (db), water 9.45% (wb), ash content 4.25% (db), fat content 4.96% (db),
crude fiber 18.66% (db), and total carbohydrates 68.13%.
Keywords : Analog rice, sago, taro, fish oil
1Student of the Faculty of Fisheries and Marine Science, Riau University
2Lecturers of the Faculty of Fisheries and Marine Science, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0018)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0018)

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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