CD Skripsi

Pengaruh Fortifikasi Tepung Tulang Ikan Patin (Pangasius Hypophthalmus) Terhadap Mutu Perkedel

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Perkedel is a food made from boiled potatoes before being mashed, shaped and fried. Perkedel is a food that is rich in carbohydrate content but lacking in calcium content. This research to determine the effect of fortification of catfish bone meal on the quality of perkedel and to find out the best fortification of catfish bone meal perkedel. The method used in the research was an experiment with a non-factorial completely randomized design (CRD), with 4 treatment levels, namely control (P0), 10% catfish bone meal (P10), 15% catfish bone meal (P15) and 20% catfish bone meal (P20). All treatments were repeated 3 times so that the number of experimental units was 12 units. Based on the research results, catfish bone flour fortified perkedel has a significant effect on appearance, aroma, taste, texture, aroma quality value, analysis of water, ash and calcium content but has no real effect on the quality value of appearance, taste and texture at the 95% confidence level. The 10% catfish bone meal (P10) treatment is the best treatment with characteristics of slightly brownish yellow quality, a typical perkedel aroma, a very typical perkedel taste and a slightly soft and slightly dry texture, water content analysis of 48.6%, ash 1.5%, and calcium 11.5 mg/100 g.
Keywords: Fortification, catfish bone meal, perkedel

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904114368

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904114368

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

Melda

Versi lain/terkait

Lampiran Berkas

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