CD Skripsi

Pengaruh Lama Pengeringan Berbeda Terhadap Mutu Nori Rumput Laut (Gracilaria Sp.)

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The purpose of the research was to determine the effect of different drying time to nori seaweed (Gracilaria sp.) The method used was experimental with different of drying time of nori seaweed processing. The method used was experimental and composed as non factorial Completely Randomized Design (RAL), which consisted of 3 levels,namely:long drying 18, 20 and 22 hours. The parameters used were sensory evaluation, the value of water content, ash content, and fiber content. Based on parameter tested of different drying time to nori seaweed the best treatment was long drying 22 hours with appearance (6.17), flavor (8,01), taste(7,61) and texture(8,15) with characterictics appearance is green, fragrant aroma, good with specific seaweed taste, and rough and crisp textures.the chemical values obtained water content (12,97%), ash content (0,70%) and fiber content (8,12%).
Keywords: nori seaweed, Gracilaria sp., drying
1) Student of Marine and Fishery Faculty, Riau University
2) Lecturer of Marine and Fishery Faculty, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0032)

Penerbit

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

Deskripsi Fisik

v, 64 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0032)

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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