CD Skripsi

Karakteristik Fisik Dan Kimia Konsentrat Protein Kerang Darah (Anadara Granosa)

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This study aims to determine the physical characteristics and chemical concentrate of blood clam protein by using different body parts. This research method is an experiment that is to manufacture concentrate blood clam protein by using different parts of the body. The design used was Completely Randomized Design (CRD), non factorial with 3 levels of treatment: A1 (using mussel meat without the contents of the stomach and the mantle); A2 (using mussel meat without the contents of the stomach); A3 (using whole clam meat). Based on the result of organoleptic quality test, the best treatment is A1 (using mussel meat without the contents of the stomach and the mantle) with characteristic of golden yellow color, the scent smells of blood clams, and the texture is rather smooth and soft. Whereas the test results of proximate best treatment on A3 (using whole clam meat), water content (7,97%), protein (78,06%), fat (0,27%), ash (5,11%).
Keyword: Blood shells, Body Parts, Protein Concentrate
1)Student at Faculty of Fisheries and Marine,Universitas R

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0026)

Penerbit

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

Deskripsi Fisik

v, 18 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0026)

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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