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PENGARUH SUBSTITUSI IKAN LELE DUMBO (Clarias gariepinus) TERHADAP KARAKTERISTIK SENSORIS DAN KANDUNGAN GIZI POP CHICKEN FISH

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Penilaian

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The purpose of this study was to determine the sensory characteristics, texture (crispy) and nutritional value of pop chicken fish made by substitution of chicken meat and catfish meat. This research method used a randomized block design (RAK) with one treatment factor addition of African catfish meat substitution consisting of 4 levels of treatment and repeated 3 times. The treatments used were the concentration of addition of African catfish meat 0%, 25%, 50%, 75% and 100% with research parameters including physical analysis (texture/crisp), nutrition (water content, ash content, fat and protein) and sensory analysis (appearance, aroma, taste, texture, and color). The results showed that the catfish meat substitution treatment had no significant effect on ash content and fat content, but significantly on protein content and texture (crispy). The results of sensory analysis showed that the treatment of the addition of catfish meat had no significant effect on the appearance, aroma, taste, texture, and color.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004148	T57955	T579552021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T579552021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xv, 32 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

639.310 7

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

ikan lele
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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