CD Skripsi

Pengaruh Penambahan Tepung Ikan Biang (Setipinna Breviceps) Pada Kwetiau Basah

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Kwetiau is a type of white noodle and is quite popular among Chinese descendants made from rice and mixed with tapioca flour with a steamed cooking process. The purpose of this study was to determine the quality of the addition of ikan biang flour to kwetiau and determine the best amount of ikan biang flour for addition to the kwetiau formulation. This study used a non-factorial complete randomized design (CRD) experimental method with 4 treatment levels, namely K0 (0% ikan biang flour), K1 (5% ikan biang flour), K2 (10% ikan biang flour), K3 (15% ikan biang flour) with testing parameters, namely organoleptic and proximate. The results of this study are rice noodles with the addition of ikan biang flour significantly affect the appearance, aroma, taste and texture. The best treatment is K1 with the addition of 5% ikan biang flour on organoleptic values with a visual value of 7.03, aroma value of 8.39, taste value of 8.3, texture value of 7.85 with the characteristics of rice noodles having an intact, slightly brownish white appearance, a distinctive aroma of rice flour noodles and a little fish aroma, a little fish taste, and texture of chewy and soft rice noodles. Proximate results of moisture content value 42.92%, ash content value 2.07%, protein content value 9.42%, fat content value 0.60% and carbohydrate content value 44.99%.

Keywords: Biang fish, flour, flat rice noodles

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904111522

Penerbit

Pekanbaru : Universitas Riau - FAPERIKA – Manajemen Sumberdaya Perairan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904111522

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

MANAJEMEN SUMBERDAYA PERAIRAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Jaka

Versi lain/terkait

Lampiran Berkas

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