CD Skripsi

Pengaruh Fortifikasi Tepung Ikan Biang (Ilisha Elongata) Terhadap Karakteristik Mutu Mi Sagu

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ABSTRACT
This research aimed to determine the effect of fortification of biang fish flour
on the organoleptic quality characteristics and nutritional content of sago noodles,
and to determine the appropriate amount of fortification of sago noodles to obtain
the best quality of sago noodles produced. The method used in this research was an
experiment with making sago noodles fortified with biang fish flour in the number
of variations, namely 0% 6% 8% and 10%. The results showed that the best
fortification of biang fish meal was at 6% treatment with a proximate value of
5.58% protein; 22.35% water content; 1.69% ash; 1.41% fat, 68.68%
carbohydrates. Furthermore, the mineral content was 0.28% calcium and 0.01203%
phosphorus.
Keywords: Biang Fish Flour, Fortification, Sago Noodles.
1) Student at Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer at 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 (0064)

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 (0064)

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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