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Pengaruh Jenis Ikan Air Tawar Berbeda Terhadap Karakteristik Mutu Kerupuk Amplang Ikan

This study aimed to determine the effect of different types of freshwater fish on the quality characteristics of Amplang fish crackers produced. The method used in this study was the experimental method, which was processing the amplang fish crackers using different types of freshwater fish (pangas catfish, catfish and snakehead fish). The design used in this study was a non-factorial Completely Randomized Design (RAL), with 3 different types of freshwater fish treatment namely amplang crackers with the addition of pangas catfish meat (A1), amplang crackers with addition catfish meat (A2), amplang crackers with addition snakehead catfish meat (A3). The parameters tested in this study were the organoleptic test, proximate analysis and volume of development. The results showed that the use of different types of freshwater fish had a significant effect on organoleptic values, proximate analysis and volume development tests at a 95% confidence level. The crackers with addition snakehead catfish meat (A3) was the best treatment with the organoleptic value of appearance (8.60), flavor (7.29), texture (8.31) and taste (7.32). While for the proximate value of water content (1.69%), ash content (3.45%), protein content (27.97%), fat content (15.49%) and development volume test value (462.82%), and overall products meet SNI standards.

Keywords: Amplang crackers, type of freshwater fish, quality characteristic

Ketersediaan
#
Perpustakaan Universitas Riau 04 04. 119 (0039)
04 04. 119 (0039)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 119 (0039)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan.,
Deskripsi Fisik
vi, 71 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 119 (0039)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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