CD Skripsi

Pengaruh Konsentrat Protein Udang Rebon (Acetes sp). Fortifikasi Karakteristik Mutu Tteokbokki

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Tteokbokki is a traditional Korean food made from rice flour and cooked by boiling. This research aims to determine the quality of rebon shrimp protein concentrate fortification in tteokboki and to determine the most appropriate amount of rebon shrimp protein concentrate for fortification in tteokboki formulations. This study used a non-factorial experimental method with a completely randomized design with 4 treatment levels namely T0 (0% rebon shrimp protein concentrate), T1 (5% rebon shrimp protein concentrate), T2 (10% rebon shrimp protein concentrate), and T3 (15% rebon shrimp protein concentrate). Two test parameters were used in this study, namely organoleptic and proximate testing. The results of this study were that tteokbokki fortified with rebon shrimp protein concentrate had a significant effect on appearance, aroma, texture, and taste. The best treatment is T3 with 15% rebon shrimp protein concentrate fortification on organoleptic values with a visual value of 6.73; aroma value of 8.23; texture value of 7.93; and taste value of 7.88, with, the characteristics of tteokbokki having a smooth surface that is not hollow and very dull in color, shrimp-spesific aroma, dense and chewy texture, and has a savory shrimp-spesific taste. Proximate results on protein content value of 7.33%; moisture content value of 48.43%; ash content value of 1.20%; and carbohydrate content value of 32.41%.
Keywords: protein concentrate, rebon shrimp, tteokbokki

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904113941

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904113941

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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