CD Disertasi

Pengaruh Penambahan Tepung Ikan Biang (Ilisha Elongata) Terhadap Karakteristik Mutu Cookies Sagu

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This study aims to determine the effect of fish meal addition on cookies sago characteristics quality and to determine the concentration of fish meal that affects cookies sagu characteristics quality. The research method used was an experimental design employing a non-factorial completely randomized design with four treatment levels: no fish meal addition (0%) (C0), 10% fish meal addition (C10), 20% fish meal addition (C20), and 30% fish meal addition (C30). The results showed that fish meal addition significantly affected the organoleptic values of all tested parameters. Treatment C10 produced the best organoleptic values, including appearance (7,64), aroma (7,48), taste (7,72), texture (7,77) with the following proximate values: moisture (3,52%), ash (1,10%), protein (7,94%), fat (16,44%), carbohydrates (71,01%), and calcium (11,21%).

Keywords: Cookies sagu, concentration, ilisha elongata, fish flour, quality.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104112904

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

2104112904

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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