CD Skripsi

Pengaruh Fortifikasi Tepung Ikan Toman (Channa Micropeltes) Terhadap Mutu Kue Sus Kering

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This research aimed to determine the influence snakehead (Channa micropeltes) flour fortification and its optimal concentration on the quality of dry choux pastries. This study used a non-factorial completely randomized design (CRD) to test four levels snakehead flour addition to dry choux pastries. The treatments were T0 (0%), T1 (10%), T2 (15%), and T3 (20%), and each was repeated three times. The results showed that in terms of organoleptic values, the best treatment was T2, which included an aroma score of 8.09 (powerful specific aroma of dry choux pastries with a slight aroma of toman fish flour), a color score of 7.48 (yellowish-brown and quite appealing), a taste score of 7.83 (specific taste of dry choux pastries, very savory with a slight taste of toman fish), and a texture score of 7.99 (crisp, crunchy, and hollow). Based on the chemical analysis results, the best treatment (T2) had a moisture content of 4.22%, ash content of 3.45%, fat content of 36.45%, protein content of 8.52%, and carbohydrate content of 19.45%

Keywords: dry choux pastry, fish flour, fortification, snakehead

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004114362

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004114362

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

AL

Versi lain/terkait

Lampiran Berkas

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