CD Skripsi

Pengaruh Fortifikasi Tepung Ikan Biang (Ilisha Elongata) Terhadap Mutu Crackers

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This study aims to determine the effect of fish meal fortification on cracker quality and to determine the concentration of fish meal that affects cracker quality. The research method used was an experimental design employing a non-factorial completely randomized design with four treatment levels: no fish meal fortification (0%) (C0), 5% fish meal fortification (C1), 10% fish meal fortification (C2), and 15% fish meal fortification (C3). The results showed that fish meal fortification significantly affected the organoleptic values of all tested parameters. Treatment C5 produced the best organoleptic values, including appearance (8.69), aroma (8.45), texture (8.39), taste (8.44), with the following proximate values: moisture (3.73%), ash (1.49%), protein (3.12%), fat (8.51%), carbohydrates (83.15%), and calcium (30.55%).

Keywords: Crackers, fortification, ilisha elongata, fish flour, quality.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104110612

Penerbit

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104110612

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

Vina

Versi lain/terkait

Lampiran Berkas

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