CD Skripsi

Pengaruh Perbedaan Cara Pemasakan Kerang Darah (Anadara Granosa) Terhadap Mutu Konsentrat Protein

---

The aimof this study was to determine the difference cooking method of cockles (Anadara granosa) onprotein concentratequality. The method used in this research was experimental method, which was comparing boiling and steaming method to the quality of cockle protein concentrate. The quality parameters test in this research were yield, moisture, protein and fat content. Theall data were analyzed using the T-test. The results showed that the yield value of boiled cockle meat (390 g/19.4%), shell (1.470 g/73.4%) and impurities (140 g/6.8%). The yield of steamed cockle meat (476 g/23.8%), shell (1.364 g/68.2%) and impurities (160 g/8%). The mean value of yield of boiled cockle protein concentrate was 74.44 g/16.68% and steamed (80.94 g/17.38%). The mean value of proximate analysis of boiled cockle protein concentrate on meatfor moisture, protein, and fat content was5.70%, 72.98% and 0.29%, and for steamed was 4.75%, 74.97%, and 0.59%, respectively.
Keywords: cockle, protein concentrate, boiling, steaming
1) Student of Fisheries and Marine Faculty, Universitas Riau

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

04 04. 118 (0035)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Kelautan - Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

v, 19 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

04 04. 118 (0035)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar