CD Skripsi

Studi Pembuatan Makaroni Udang Rebon (Acetes Sp.) Dengan Penambahan Ekstrak Wortel (Daucus Carrota)

---

Abstract
This study aims to obtain the best amount of carrot extract for rebon
shrimp macaroni. The research method used was the experiment of making rebon
shrimp macaroni with the addition of carrot extract. The research data were
analyzed using a one-factor completely randomized design. The test parameters
were organoleptic analysis (appearance, aroma, taste and texture), proximate
analysis (moisture content, ash content, fat content, protein content and crude
fiber content). Research shows that the addition of carrot extract has an effect on
the taste of the resulting rebon shrimp macaroni. The use of 300 ml carrot extract
concentration is the best treatment with characteristics, namely: it has a slightly
thin appearance and is orange in color, the aroma of rebon shrimp is not strong,
the taste of rebon shrimp and sweet from carrots, the texture is less dense and
brittle. The proximate value of water content is 10.47%, ash content is 1.70%, fat
content is 0.62%, protein content is 16.68% and crude fiber content is 0.37%.
Keywords: carrots, macaroni, rebon shrimp, taste.
1) Student of the Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine Science, Universitas Riau

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

04 04. 121 (0027)

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

-

Klasifikasi

04 04. 121 (0027)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar