CD Skripsi

Penilaian Mutu Stick Ikan Patin (Pangasius Hypophthalmus) Dengan Ukuran Berat Yang Berbeda

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The experiment was conducted at the laboratory of fish processing technology and food chemistry, faculty of fisheries and marine science, University of Riau in May 2017. The purposed of this study was to determined the effect of catfish stick quality with varying weight of catfish meat ie 700 g (A1), 1000 g (A2), 1300 g (A3) and 1600 g (A4).The experimental methode was used in this research with Completely Randomized Design (CRD) non factorial with four levels treatment and triplicated, so the amount of experimental unit was 12 units.The result showed that the weight of different catfish meat (700 g, 1000 g, 1300 g and 1600 g) was affected by the stick quality. The treatment with 700 g of catfish meat was the highest quality of stick with value of colour (7,96%), aroma (7,88%), flavour (7,85%0, and texture (7,93%), with characteristics was golden yellow of colour, aroma of stick, good taste, savory, texture was compact and soft.Based on proximat analysis that the best treatment was A4 with water content (42,70%), ash content (3,15%), fat content (21,39%) and protein content (22,62%).
Keywords:Stick, catfish, weight, quality

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0028)

Penerbit

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

Deskripsi Fisik

v, 60 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0028)

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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