CD Skripsi

Pengaruh Penambahan Tepung Ikan Toman (Channa Micropeltes) Terhadap Karakteristik Flakes Sereal

---

Flakes are a type of ready-to-eat (RTE) food that is an alternative breakfast to replace carbohydrate intake, such as rice. Usually, flakes are consumed with the addition of milk or fruit. Toman fish flour can be an additional ingredient in making cereal flakes. This research aimed to determine the effect of adding Toman fish flour on the organoleptic and chemical quality characteristics of cereal flakes and to identify the best concentration of toman fish flour for the characteristics of cereal flakes. This research was conducted at the Fisheries Products Technology Laboratory and the Fisheries Products Chemistry Laboratory, Faculty of Fisheries and Marine Science, Riau University, using a non-factorial, completely randomized design. The treatment involved adding toman fish flour in different concentrations, namely 7.5%, 10%, and 12.5%. Organoleptic and proximate data were tabulated into tables and then analyzed statistically using an analysis of variance (ANOVA). The results of the research indicated that the best treatment was at a concentration of 10% Toman fish flour (P2), which produced cereal flakes with quality characteristics that were bright yellow in color, had a sweet, savory, and non-fishy aroma, and had a pleasant sweet and savory taste with a crunchy texture. The cereal flakes had a water content of 3.70%, ash of 1.61%, fat of 19,11%, protein of 13.63%, and carbohydrates of 62.07%.
Keywords: cereal flakes, characteristics, quality, toman fish flour, organoleptic

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

2004124962

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

2004124962

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Melda

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar