CD Skripsi

Pengaruh Penambahan Tepung Ikan Biang (Ilisha Elongata) Terhadap Mutu Mi Instan

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ABSTRACT
This study aimed to evaluate the effect of the addition of biang fish (Ilisha
elongata) flour on the organoleptic quality and nutritional content of instant
noodles. Biang fish flour, which is rich in protein and minerals, was used to
increase the nutritional value of instant noodles. The method used was an
experimental design with a completely randomized non-factorial approach, with
biang fish flour addition concentrations of 0, 6, 8, and 10. The results showed that
adding biang fish flour had a significant effect on the organoleptic quality,
including appearance, aroma, taste, and texture. The best treatment was found in
8% concentration (10,8 gram), which produced instant noodles with good
organoleptic quality with appearance values 8.31 (whole appearance, dry,
yellowish color and quite attractive), aroma 8.01 (specific aroma of instant
noodles and slightly strong aroma of typical biang fish), taste 8.41 (specific taste
of instant noodles, savory and slightly strong taste of biang fish), and texture 8.25
(specific texture of hard instant noodles and slightly easy to break), along with
nutritional content values of water content (4.66%), ash content (4.11%), protein
content (9.11%), fat content (3.33%), carbohydrate content (78.79%), and calcium
content (27.86 mg/kg).
Keywords: Fish meal, Ilisha elongata, Instant noodles, Quality
1.) Student of Faculty of Fisheries and Marine Sciences, Riau University
2.) Lecturer Faculty od Fisheries and Marine Sciences, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104112406

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104112406

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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