CD Skripsi

Pengaruh Formulasi Bahan Pengikat Berbeda Terhadap Mutu Makaroni Ikan Patin (Pangasius Hypopthalmus

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The study was purposed to determine the effect of addition of different amount of binder flour on the quality of catfish macaroni. The research used an experimental method that was producing catfish macaroni by addingof varied binder flour at different compositions, namely: combination of0g binder flour, 300gsred rice flour, and 100 gs sago flour (M0); combination of 165gs flour, 165gs red rice flour, and 50gs sago flour (M1); combination of 180gs wheat flour, 150gs rice flour, and 50gs sago flour (M2), combination of 300gs wheat flour, 0g red rice flour, and 50gs sago flour (M3). The experiment was composed as CRD with 3 replications.The result of sensory evaluation showed that the most favored catfish macaroni was produced by the treatment of M1, indicated by the highest value of appearance, taste, aroma, and texture, scored at 7.47, 7.56, 7.37, and 7.83, respectively.The characteristics of the product were dark brown color, fish tasted, the specific aroma of macaroni, and chewy textured.It contained 7.70% moisture, 12.85% protein, 7.99% fat, 3.34% mash, and 2.73% fibers.
Keywords: Catfish, Macaroni, Red barsa, sago, Wheat flour
1) Student of Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer of Faculty of Fisheries and Marine, UniversitasRiau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0045)

Penerbit

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

iv, 12 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0045)

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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