CD Skripsi

Fortifikasi Tepung Ikan Biang (Ilisha elongata) Terhadap Mutu Makaroni

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The purpose of this study was to determine the effect of fortification and the best concentration of biang fish powder on the quality of macaroni produced. The method used in this research was an experiment to produce macaroni with fortification of biang fish powder. The research data were analyzed using a non-factorial completely randomized design (CRD) consisting of 5 treatment levels, namely M0 (0% biang fish powder), M1 (2% biang fish powder), M2 (4% biang fish powder), M3 (6% biang fish powder), M4 (8% biang fish powder). The test parameters were organoleptic analysis (appearance, aroma, texture, and flavour) and proximate analysis (moisture, ash, fat, protein, carbohydrate, and calcium content). The results showed that the fortification of biang fish powder had a significant effect on organoleptic values, while proximate values had a significant effect on ash, protein, carbohydrate and calcium content. The use of 8% concentration of biang fish powder was the best treatment with characteristics, namely: yellowish-beige color, clearly aroma of biang fish powder, the taste of flour and biang fish powder is very pronounced, the texture is compact, slightly hard, smooth surface. The proximate value of moisture was 5.48%; ash was 1.13%; fat 2.47%; protein 31.93%; carbohydrate 58.67% and calcium content 23.97%.

Keyword: fortification, I. elongata, macaroni, organoleptic, quality.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804111428

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804111428

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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