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

RIZKY, TRI SARAH and Rinto, Rinto (2021) PENGARUH SUBSTITUSI IKAN LELE DUMBO (Clarias gariepinus) TERHADAP KARAKTERISTIK SENSORIS DAN KANDUNGAN GIZI POP CHICKEN FISH. Undergraduate thesis, Sriwijaya University.

	Text RAMA_54244_05061181520014.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
Preview	Text RAMA_54244_05061181520014_0001067601_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (1MB) | Preview
	Text RAMA_54244_05061181520014_0001067601_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (533kB) | Request a copy
	Text RAMA_54244_05061181520014_0001067601_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (604kB) | Request a copy
	Text RAMA_54244_05061181520014_0001067601_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (451kB) | Request a copy
	Text RAMA_54244_05061181520014_0001067601_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (148kB) | Request a copy
	Text RAMA_54244_05061181520014_0001067601_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (161kB) | Request a copy
	Text RAMA_54244_05061181520014_0001067601_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05061181520014_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy

Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ikan lele, pop chicken fish, tekstur, terigu.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	TRI SARAH RIZKY
Date Deposited:	25 Nov 2021 04:00
Last Modified:	25 Nov 2021 04:00
URI:	http://repository.unsri.ac.id/id/eprint/57955

Actions (login required)

View Item