CD Skripsi

Karakteristik Mutu Pada Cilok Dengan Penambahan Ikan Lomek (Harpodon Nehereus

---

This study aims to determine the quality characteristics of cilok with the addition of lomek fish (Harpodon nehereus) as seen from the results of organoleptic and proximate tests. The study method is an experiment in making cilok with the addition of lomek fish. The research data were analyzed using a non-factorial complete randomized design consisting of 4 treatment levels, namely P0 (0% lomek fish), P1 (20% lomek fish), P2 (30% lomek fish), and P3 (40% lomek fish). The test parameters carried out are organoleptic analysis (appearance, color, aroma, texture, and taste) and proximate analysis (moisture content, ash, fat, protein, and carbohydrates). The results showed that lomek fish cilok had a real influence on organoleptic value and proximate value. The addition of 30% lomek fish is the best treatment, with characteristics such as: neat and attractive appearance, grayish-white and opaque color, non-fishy aroma and specific fish peek, savory taste and fish taste, and compact and chewy texture. Proximate value: moisture content (61.95%); ash content (0.38%); fat (2.24%); protein (4.01%) and carbohydrates (31.41%).
Keyword: cilok, characteristics, Harpodon nehereus, quality.

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

1704111213

Penerbit

Pekanbaru : Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

1704111213

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