CD Skripsi

Studi Penerimaan Konsumen Terhadap Tortilla Chips Dengan Penambahan Tepung Ikan Bilih (Mystacoleucus padangensis)

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Tortilla chips are a product in the form of chips made from corn flour which has quite high nutritional content and is made through a cooking, grinding, drying and frying process. This research aims to determine consumer acceptance of tortilla chips with the addition of bilih flour. The parameters tested in this research were organoleptic tests on appearance, aroma, texture and taste as well as proximate analysis, the values of water, protein, fat and ash content. This study used a completely randomized design (CRD) with 4 treatment levels and 3 repetitions, namely T0 (0% addition of bilih flour), T1 (10% addition of bilih flour), T2 (20% addition of bilih flour) and T3 (30% addition of bilih flour). The addition of bilih flour with different concentrations in making tortilla chips has a significant effect on the value of taste, aroma, texture and appearance. The best results were found in tortilla chips treated with T1 (10% addition of bilih flour) with the characteristics of a savory taste typical of bilih fish tortillas, a normal aroma, smooth and crunchy texture, and an attractive golden yellow color, as well as a water content value (3.41% ), fat (6.09%), protein (27.40%) and ash (2.73%).





Keywords: tortilla, bilih flour, consumer acceptance.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804124322

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804124322

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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