CD Skripsi

Pengaruh Fortifikasi Tepung Daging Kijing (Plisbryoconcha Sp) Pada Wafer Cone Terhadap Penerimaan Konsumen

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ABSTRACT
This study was aimed to determine the effect of fortification of mussel
meat flour on cone wafers towards consumer acceptance. The treatment was the
addition of mussel meat flour with different concentration which consisted of 0%
mussel flour (W0), 2,5% 0f mussel flour (W1), 5% of mussel flour (W2), and
7,5% of mussel flour (W3). Analysis parameters include organoleptic test
(appearance, taste, aroma, texture), and proximate analysis. Based on the result
that the addition of 5% of mussel meat flour on cone wafers was the best
treatment with the characteristics yellowish color, the aroma a little show rancid
from mussel meat flour, sweetness, solid texture, meanwhile for ash, moisture,
protein, and fat content was 1,68%, 3,11%, 13,80% 18,15%.
Keywords : mussel meat flour, cone wafer, consumer acceptance
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. 122 (0006)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 122 (0006)

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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