CD Skripsi

PENGARUH FORTIFIKASI TEPUNG TULANG IKAN PATIN (Pangasius sp.) TERHADAP KARAKTERISTIK MUTU KUE BOLU KEMOJO

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This study aimed to determine the effects and optimal concentration of fortified pangasius fish bone meal (Pangasius sp.) on the quality characteristics of kemojo sponge cake. The research was conducted using a completely randomized design (CRD). It applied four levels of fish bone meal fortification concentration: 0% (P0), 10% (P1), 15% (P2), and 20% (P3). The observed parameters included organoleptic tests and proximate analysis. The organoleptic tests were conducted to evaluate appearance, aroma, texture, and taste, while the proximate analysis involved tests for moisture content, ash content, calcium content, protein content, fat content, and carbohydrates content. The results showed that different concentrations of fortified pangasius fish bone meal had significant effects on the quality characteristics of the kemojo sponge cake. The best organoleptic results for aroma, texture, and taste were found in the P3 treatment (20%), with aroma scoring 7.80, texture 7.96, and taste 8.01. However, the best result for appearance was found in the P2 treatment (15%), with a score of 7.93. The proximate analysis from the best treatment, P3, revealed a moisture content of 28.32%, an ash content of 3.54%, a protein content of 6.26%, a calcium content of 0.81%, and a carbohydrate content of 40.55%.
Keywords: Calcium, fish bone meal, fortification, kemojo cake, quality characteristics

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004124959

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004124959

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

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Versi lain/terkait

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