CD Skripsi

Pembuatan Nugget Jamur Tiram Putih Dengan Penambahan Ikan Gabus

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ABSTRACT
The purpose of this research was to obtain the best combinati for making
white oyster mushroom nuggets with the addition of snakehead fish. This study
was conducted by using a completely randomized design with four treatments and
four replications. The treatments consisted of TG1 (100% white oyster mushroom
: 0% snakehead fish), TG2 (90% white oyster mushroom : 10% snakehead fish),
TG3 (80% white oyster mushroom : 20% snakehead fish), TG4 (70% white oyster
mushroom : 30% snakehead fish). Data obtained were analyzed by using analysis
of variance and followed by Duncan’s New Multiple Range Test (DNMRT) at
5%. Results showed that the combination of white oyster mushroom and
snakehead fish significantly affected moisture, ash, fat, protein, and fiber, and
descriptive sensory assessment such as colour, flavour, aroma and elasticity of
nuggets. The best treatment was TG4 (70% white oyster mushroom : 30% snake
headfish) with 54.91% moisture content, 1.71% ash, 12.62% fat, 35.24% protein,
and 0.28% fiber. The overall sensory assessment of TG4 treatment was favored by
panelists with a description of yellowish white colour, a taste typical of snakehead
fish, a little bit of typical smell of snakehead fish and white oyster mushroom and
chewy texture.
Keywords : Nuggets, white oyster mushroom, snakehead fish

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0070)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0070)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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