CD Skripsi

Pengaruh Penambahan Konsentrat Protein Ikan Gabus (Channa Striata) Pada Donat Terhadap Penerimaan Konsumen

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This research was aimed to determine the effect of addition of snakehead fish (Channa striata) protein concentrate on donut so that the correct amount of addition of catfish protein concentrate was obtained on donut processing which preferred by consumers. The methode used in this research was experimental methode, with Completely Randomized Design (CRD) non factorial and 4 levels of treatment i.e., D1 (without addition of catfish protein concentrate), D2 (5% of catfish protein concentrate), D3 (10% of catfish protein concentrate), and D4 (15% of catfish protein concentrate) Parameter in test is acceptance of consumer test organoleptic (appearance, flavor, texture, aroma), and proximate analysis (water, protein, fat, and ash content The result of this research is the addition of 50g fish cork protein concentrate with the value of consumer acceptance to the likes (93.75%), the taste value (97.5%), the texture value (98.75%), and the aroma value (97.5%), With a water content of 21.37%, 9.78% protein content, 19.41% fat content, ash content 8.35%.
Keywors: Donuts, KPI cork, donut KPI cork consumer acceptance
1Student of Faculty of Fisheries and Marine Science University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0036)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2017

Deskripsi Fisik

vi, 33 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0036)

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

DAUS

Versi lain/terkait

Lampiran Berkas

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