Digilib Perpustakaan Universitas Riau

Tugas Akhir, Skripsi, Tesis dan Disertasi Mahasiswa Universitas Riau

  • Beranda
  • Informasi
  • Berita
  • Bantuan
  • Pustakawan
  • Pilih Bahasa :
    Bahasa Arab Bahasa Bengal Bahasa Brazil Portugis Bahasa Inggris Bahasa Spanyol Bahasa Jerman Bahasa Indonesia Bahasa Jepang Bahasa Melayu Bahasa Persia Bahasa Rusia Bahasa Thailand Bahasa Turki Bahasa Urdu

Pencarian berdasarkan :

SEMUA Pengarang Subjek ISBN/ISSN Pencarian Spesifik

Pencarian terakhir:

{{tmpObj[k].text}}
Image of Karakteristik Kualitas Cendol Dengan Tambahan Daging
Ikan Kepala Ular (Channa striata)
Penanda Bagikan

CD Skripsi

Karakteristik Kualitas Cendol Dengan Tambahan Daging Ikan Kepala Ular (Channa striata)

Muhammad Renaldi / 1904112168 - Nama Orang;

Cendol is a popular drink in Indonesia, made with the raw materials of rice flour, tapioca, and the addition of natural coloring extracts from suji or pandan leaves. This study aims to determine the quality characteristics of cendol with the addition of snakehead fish meat and determine the best concentration of snakehead fish meat on the quality characteristics of cendol. This research is experimental with 4 levels of treatment and 3 replicates of the addition of different amounts of snakehead fish, namely: P0 (without snakehead fish meat), P1 (5% snakehead fish meat), P2 (10% snakehead fish meat), and P3 (15% snakehead fish meat). The results of this study indicate that cendol with the addition of snakehead fish meat has a significant effect on the quality characteristics of cendol. Treatment P1 with the addition of 5% snakehead fish meat gave the best results in organoleptic analysis and proximate analysis. The organoleptic test results show the characteristics of the intact appearance of a yellowish green color (7.75); a pandanus aroma (7.69); a specific savory cendol taste; umammi taste (8.41); and a very soft and compact texture (8.15). The proximate test results of cendol with the addition of snakehead fish meat showed a water content of 85.13%, an ash content of 0.48%, a protein content of 4.49%, a fat content of 0.98%, and a carbohydrate content of 8.91%.
Keywords: cendol,Snakehead fish meat, quality


Ketersediaan
#
Perpustakaan Universitas Riau 1904112168
1904112168
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
1904112168
Penerbit
Pekanbaru : Universitas Riau - FAPERIKA – Teknologi Hasil Perikanan., 2024
Deskripsi Fisik
-
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
1904112168
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Jaka
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
  • COVER
  • DAFTAR ISI
  • ABSTRAK
  • BAB I PENDAHULUAN
  • BAB II METODE PENELITIAN
  • BAB III HASIL DAN PEMBAHASAN
  • BAB IV KESIMPULAN DAN SARAN
  • DAFTAR PUSTAKA
  • LAMPIRAN
Komentar

Anda harus masuk sebelum memberikan komentar

Digilib Perpustakaan Universitas Riau
  • Informasi
  • Layanan
  • Pustakawan
  • Area Anggota

Tentang Kami

As a complete Library Management System, SLiMS (Senayan Library Management System) has many features that will help libraries and librarians to do their job easily and quickly. Follow this link to show some features provided by SLiMS.

Cari

masukkan satu atau lebih kata kunci dari judul, pengarang, atau subjek

Donasi untuk SLiMS Kontribusi untuk SLiMS?

© 2025 — Senayan Developer Community

Ditenagai oleh SLiMS
Pilih subjek yang menarik bagi Anda
  • Karya Umum
  • Filsafat
  • Agama
  • Ilmu-ilmu Sosial
  • Bahasa
  • Ilmu-ilmu Murni
  • Ilmu-ilmu Terapan
  • Kesenian, Hiburan, dan Olahraga
  • Kesusastraan
  • Geografi dan Sejarah
Icons made by Freepik from www.flaticon.com
Pencarian Spesifik
Kemana ingin Anda bagikan?