CD Skripsi

Pengaruh Fortifikasi Tepung Ikan Toman (Channa Micropeltes) Terhadap Mutu Cookies Labu Kuning

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This study aims to determine the effect of snakehead fish flour fortification on the quality of pumpkin cookies and to determine the right concentration as a fortification ingredient. This study used an experimental method with the design used was a non-factorial Completely Randomized Design consisting of four treatments namely fortification of snakehead fish flour (P0: 0%, P1: 5%, P2: 10%, and P3: 15%) in pumpkin cookies as many as three replications. The results showed that the best organoleptic value can be seen in the P3 treatment (15% snakehead fish flour) which includes the appearance (intact, neat, very attractive and brownish yellow in color), aroma (very distinctive smell of cookies, fragrant, and there is a slight smell of fish), taste (very good, sweet, savory, and there is a slight taste of fish), texture (dry, dense, and very crispy). Based on proximate analysis, the best treatment is 3 (15% snakehead fish flour), moisture content 3.68%, ash content 5.87%, protein content 8.17%, fat content 30.86%, and carbohydrate content 51.42%.
Key word: Snakehead fish, fish flour, cookies

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004114466

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004114466

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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