CD Skripsi

Pengaruh Penambahan Tepung Rumput Laut(Gracilaria sp) Terhadap Karakteristi Mutu Amplang Ikan Patin

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Amplang is one of the fish-based snacks that many people are involved in making. Amplang is made from mackerel fish, but the use of striped catfish is an alternative to mackerel fish. Amplang has a formulation consisting of finely ground fish meat mixed with tapioca flour, salt, sugar, leavening agent, eggs, and water. This research aims to determine the effect of seaweed flour addition on the quality characteristics of striped catfish amplangs and the best concentration for adding seaweed flour to striped catfish amplangs. The method used in this research was experimental, namely an experiment in making striped catfish amplangs, which were added to seaweed flour. The experimental design used was a non-factorial, completely randomized design.The treatment was the addition of seaweed flour, consisting of 4 treatment levels: without adding seaweed flour (R0), adding 1% seaweed flour (R1), adding 1% seaweed flour (R2), and adding 2% seaweed flour (R3).The results of the organoleptic test by panelists obtained the best treatment, namely the addition of 1%, with a visual value of 8.57, an aroma value of 7.69, a taste value of 8.41, and a texture value of 8.52. At this concentration, the amplang produced is evenly bright in color, clean, and has a good surface; aroma is quite strong, fish- and product-specific; savory taste, strong fish flavor, and product-specific; texture is crispy and solid, with 3.28% water content; 2.53% ash content; 10.56% protein content; 18.03% fat content and 5.44% fiber content.
Keywords: amplang, quality, seaweed, striped catfish

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904112481

Penerbit

Pekanbaru : Universitas Riau - FAPERIKA – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904112481

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

Jaka

Versi lain/terkait

Lampiran Berkas

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