CD Skripsi

Karakteristik Mutu Kerupuk Ikan Biang (Setipinna Sp) Dengan Bahan Pengikat Berbeda

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Abstract
This study aims to determine the characteristics of the organoleptic quality of biang fish
(Setipinna sp) crackers with a different binder (sago and tapioca). An organoleptic assessment was
carried out using a hedonic quality test with a treatment scale of 3 - 9, with 25 panelists being
somewhat trained. The method used is experimental, namely conducting experiments on the
processing of biang fish crackers with different binders. The design used was a non-factorial
Completely Randomized Design (CRD) with 4 treatment levels: wheat flour 500 gr (control / F1);
tapioca 400 gr + wheat flour 100 gr (F2), sago 400 gr+ wheat flour 100 gr (F3), and a combination of
sago 200 gr, tapioca 200 gr, and wheat flour 100 gr (F4). The results of the organoleptic analysis
showed that the F1 treatment was the best treatment with a white appearance (8.48), a distinctive
aroma of biang fish meat (7.56), no fish taste with a little flour (7.88), and a crunchy texture (7.73).
Keywords: Biang fish, crackers, 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. 122 (0009)

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 (0009)

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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