CD Skripsi

Fortifikasi Nanokalsium Tepung Cangkang Kijing (Pilsbryoconcha Exilis) Pada Roti Tawar

---

ABSTRACT
This study aims to determine the effect of fortification of nanocalcium of
freshwater mussel shell flour plain bread. The treatment given was fortification of
nano calcium of freshwater mussel on plain bread, consisting of R0 (0%), R1
(0.5%), R2 (1%), and R3 (1.5%). The analysis parameters observed were hedonic
quality (appearance, aroma, taste, texture), Chemical Value (water, ash, protein,
and fat) as well as mineral content (calcium and phosphorus). Based on the result
found that the best treatment was 1% fortification (5 g of nano calcium of
freshwater mussel shell flour) with visual characteristics, namely intact
appearance, inner color of creamy plain bread and brownish yellow outer color,
fragrant aroma, tasteless and savory taste, and smooth / soft texture with a water
content of 37.54%, ash 1.41%, 14.29% protein, 3.01% fat, 0.21% calcium, and
0.0035% phosphorus.
Keywords: plain bread, nano calcium of freshwater mussel shell flour,
fortification
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 (0033)

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 (0033)

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