CD Skripsi

Pengaruh Penambahan Tepung Brokoli (Brassica Oleracea L.Var Italica) Terhadap Penerimaan Konsumen Nugget Ikan Jelawat (Laptobarbus Hoevenii)

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This research has been conducted in March 2017 which is held in Fishery Products
Technology Laboratory and Fishery Products Chemical Faculty of Fisheries and Marine
University of Riau Pekanbaru. The purpose of this study was to determine the effect of
adding broccoli flour to nuggets of fish jelawat to consumer acceptance. This research uses
experimental method, which is processing nuggets of jelly fish using broccoli binder. The
design used was Completely Randomized Design (RAL) with 5 treatment levels that is B0
0% .B1 = 15%, B2 = 25%, B3 = 50%, B4 = 75%. The experiment was repeated for 3 times so
that the number of experimental units in this study was 15 units. The best treatment preferred
by the panelists of the five concentrations used is by using 25% broccoli flour (N2), with
organoleptic value (7,542 textures 7,542 odor 7.446 taste 7,425), moisture content 61.58%,
protein content 14.65% , 5.327% fat content, 3.03% fiber content.
Keywords: Nugget, Jelawat fish, Broccoli Flour
1 Student Faculty of Fisheries and Marine Science University of Riau
2 Lecturer of Fisheries and Marine Science University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0037)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2017

Deskripsi Fisik

iv, 77 hlm.; ill.; 19 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0037)

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

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