CD Skripsi

Fortifikasi Ekstrak Buah Naga (Hylocereus Polyrhizus) Dalam Pengolahan Nugget Ikan Lele (Clarias Sp.)

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This research aimd to determine the effect of dragon fruit extract fortification on the characteristics of catfish nuggets. The method used was an experimental method, namely processing nuggets from 500 g of catfish meat as raw material with different amounts of dragon fruit extract fortification at each treatment level. The design used was a non-factorial completely randomized design consisting of 4 levels, namely N0 0% (without dragon fruit extract), N1 5% (25 mL dragon fruit extract), N2 10% (50 mL dragon fruit extract), N3 15% (75 mL dragon fruit extract). Based on research, the fortification of dragon fruit extract on catfish nuggets had a significant effect on organoleptic values (appearance, aroma, taste and texture) as well as protein content values and had no significant effect on water, fat and ash content values. The results showed that the best treatment was N3 with the addition of 15% dragon fruit extract (75 mL of dragon fruit extract) with characteristics of a dark yellow appearance (6.71), a specific catfish aroma (7.23), a very savory taste (7.09), compact solid texture (7.07), analysis of water content (13.51%), protein (21.21%), fat (1.96%) and ash (0.44%)

Keywords: Catfish, dragon fruit, nuggets

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1704114104

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1704114104

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

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Versi lain/terkait

Lampiran Berkas

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