CD Skripsi

Pengaruh Fortifikasi Konsentrat Protein Udon (Acetes sp.) Pada Udon Terhadap Penerimaan Konsumen

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Udon is a type of noodle made from wheat flour, originating from Japan as a traditional food. It has a thickness of 2.55 mm and a width of 3.00 mm, characterized by its creamy white color and a soft, elastic texture. This study aims to determine the effect of fortifying rebon shrimp protein concentrate on consumer acceptance of udon and to determine the best amount of rebon shrimp protein concentrate for fortification in of udon. This study used an experimental method with a completely randomized design factorial with four treatment levels, namely U0 (0 g rebon shrimp protein concentrate), U1 (4 g rebon shrimp protein concentrate), U2 (8 g rebon shrimp protein concentrate), and U3 (12 g rebon shrimp protein concentrate). The parameters for testing were organoleptic testing and proximate analysis. The results showed that fortified udon with rebon shrimp protein concentrate significantly affected udon organoleptic attributes such as appearance, aroma, texture, and taste. The best treatment was U2, fortified with 8 g rebon shrimp protein concentrate and accepted by consumers as many as 67 panellists / 83.75% with organoleptic values of appearance of 8.24, aroma of 7.22, texture of 7.63, and taste of 7.65. Proximate analysis of U2 udon fortified with rebon shrimp protein concentrate revealed a moisture content of 43.74%, ash content of 0.78%, protein content of 11.31%, and carbohydrate content of 30.07%.
Kata kunci: Protein concentrate, rebon shrimp, udon.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904113148

Penerbit

Pekanbaru : Universitas Riau - FAPERIKA – Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904113148

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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