CD Skripsi

Penerimaan Konsumen Terhadap Varian Rasa Ikan Nila (Oreochromis Niloticus) Baby Flavor Asap

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ABSTRACT
The quality of baby tilapia used as raw material in processing greatly
influences the smooth processing of the processing, and determines the quality of
the resulting product. This study aims to determine the effect of flavor variants on
smoked baby flavor tilapia on consumer acceptance and the best flavor variants as
well as the total value of chemical analysis, total phenol, total acid in the processing
of smoked baby flavored tilapia. The treatment factor was smoked baby tilapia with
the addition of the original variant, sorbitol and salt. Organoleptic data were
analyzed by ANOVA. The data that have a very significant effect are tested by the
BNJ follow-up test. The results of the 2 test parameters obtained consumer
acceptance of the R3 (salty taste) treatment with organoleptic values of appearance
(7.68), scent (7.75), texture (7.25), taste (7.74), and analysis value. chemical water
content is 15.16%, ash content is 9.86%, fat content is 10.79%, protein content is
24.14%, total phenol is 118.50 ppm, and total acid is 1.74%. Then the addition of
flavor variants had a significant effect on the value of appearance, aroma, texture,
taste, water content, fat content, total acid but had no significant effect on ash
content, protein content, and total phenol.
Keywords: tilapia, smoke, organoleptic
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 (0070)

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 (0070)

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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