Image of PENGARUH PERBEDAAN KONSENTRASI KULIT IKAN TERHADAP KARAKTERISTIK FISIK-KIMIA DAN SENSORIS SNACK KULIT IKAN TENGGIRI (Scomberomorus commersonii)

Skripsi

PENGARUH PERBEDAAN KONSENTRASI KULIT IKAN TERHADAP KARAKTERISTIK FISIK-KIMIA DAN SENSORIS SNACK KULIT IKAN TENGGIRI (Scomberomorus commersonii)

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This study aims to study the suitability of the effect differences in skinfish concentration which is seen from the chemical composition and sensory of snack produced. The method of this study used a randomized block design (RAK) with different proportions of skinfish seeds as a treatments and repeated 3 times. Treatments with different proportions of skinfish seeds are is A1 (37,5% skinfish), A2 (50% skinfish), A3 (62,5% skinfish), A4 (75% skinfish) dan A5 (87,5 skinfish). The parameters of this study include chemical analysis (water, fat, ash, protein and carbohydrate) and sensory analysis of hedonic quality (appearance, color, texture, aroma and taste). The results showed that snack with different proportions of skinfish seeds had a significant effect on the levels of water, fat, protein and carbohydrates. but if based on hedonic tests the panelists still liked tempeh with different proportions of skinfish seeds for all treatments

Availability
Inventory Code Barcode Call Number Location Status
2007001002T39285T392852020Central Library (REFERENCE)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T392852020
Publisher
Indralaya : .,
Collation
xiv, 54 hlm. ; ilus. ; 28 cm
Language
Indonesia
ISBN/ISSN
-
Classification
641.307
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Perikanan
Kulit ikan tenggiri
Specific Detail Info
-
Statement of Responsibility
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No other version available

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