CD Skripsi

Pengaruh Jumlah Surimi Ikan Lele Dumbo (Clarias Gariepinus) Terhadap Mutu Nugget

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This study aimed to determine the effect of the number of African catfish surimi fish nuggets to quality. The method used is experiment with completely randomized design consisting of a 5 stage treatment that N0 (creamed meat 500 g), N1 (surimi 500 g), N2 (surimi 475 g), N3 (surimi 450 g), and N4 (surimi 425 g). The parameters tested is organoleptic and chemical. The results showed that the organoleptic and chemical parameters based on fish nuggets of good quality African catfish is increasing the number of African catfish surimi fish 500 grams with such criteria (such intact, clean, and a brownish yellow color); taste (the taste of fish is quite noticeably); aroma (the aroma of fish quite noticeably); and texture (solid, very compact, and chewy); with a water content 55.19%, 16.04% protein content, fat content 7.77% and ash content of 1.97%.
Keyword: catfish, nugget, surimi.
1Student Faculty of Fisheries and Marine Science, University of Riau
2Lecture Faculty of Fisheries and Marine Science, University of Ria

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04 .116 (0039)

Penerbit

Pekanbaru : Universitas Riau - Teknologi Hasil Perikanan., 2016

Deskripsi Fisik

vi, 80 hlm,; ill.: 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

04 04 .116 (0039)

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

Lubis

Versi lain/terkait

Lampiran Berkas

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