Technology of the Fishery

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Browsing Technology of the Fishery by Subject "catfish"

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    The Effect of Cheese Flavor on Consumer Acceptance Of Catfish Macaroni (Pangasius hypopthalmus)
    (2013-01-09) Kalsum, Umi
    The research was intended to determine the effect of cheese flavor on consumer acceptance of catfish macaroni. The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in June 2012. Catfish weighing 500-700 gram each were taken from a fish market in Pekanbaru. The fish was ground and made for macaroni. Four formulations of macaroni were prepared by addition of different cheese flavors: 0 gr, 25 gr, 30 gr, and 35 gr. The final products were estimated for consumer acceptance, moisture, protein, fat and rehydration capacity. The result indicated that the macaroni fortified with 35 gram cheese flavor was the superior product. The compotition of the product was moisture: 13.08%, protein: 14.398%, fat: 9.149% and rehydration capacity: 30.30%.
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    The Effect of Corn Flavor on Consumer Acceptance of Catfish Macaroni (Pangasius hyphopthalmus)
    (2013-01-09) Zulpikar
    The research was intended to determine the effect of corn flavor on consumer acceptance of catfish macaroni. The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in Juli 2012. Catfish weighing 500-700 gram each were taken from a fish market in Pekanbaru. The fish was ground and made for macaroni by addition of 0%, 0.5%, 1% and 1.5% corn flavor. The final products were evaluated for consumer acceptance, moisture, protein, fat and rehydration capacity. The results indicated that the fish macaroni fortified with 1.5% corn flavor was the most acceptable by consumer. The compotition of the product was moisture: 10.89%, protein: 10.71%, fat: 1.64% and rehydration capacity: 41.04%.
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    EFFECT OF DIFFERENT LIQUID SMOKE USE CONSUMER ACCEPTANCE CATFISH (Pangasius hypopthalmus) SMOKE
    (2013-01-18) Rama, Fajri
    The experiment was conducted at the Laboratory of Fisheries Technology, Food Chemistry and Microbiology-Biotechnology Faculty of Fisheries and Marine Science, University of Riau in January 2012. The purpose of this study was to evaluate consumer acceptance of smoked catfish prepared by addition of different types of liquid smoke. Catfish weighing 250-300 g each were obtained from a fish pond culture in Pekanbaru. The fish were transported live to the laboratory; and at the laboratory, the fish were dressed, washed and grouped into 3 groups. Each group of fish was soaked respectively in liquid smoke of coconut shell, laban wood and destilled laban wood for 60 minutes. The fish then was oven -dried at 600 C for 16 hours. The smoked fish was evaluated for consumer acceptance by 80 panelists. The smoked fish was also analyzed for total phenol content, acidity, pH, moisture and total Staphylococcus . The results showed that the smoked fish prepared by addition of distilled liquid smoke of laban wood was the most preparable by consumers. Total phenol content, acidity, pH, moisture and total Staphylococcus sp of the product was 10.63 ppm, 6.86, 8.8%, 3.88% and was not found Staphylococcus sp respectively.
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    A Study on Consumer Acceptance of Fish Peanut Brittle Prepared by Addition of Different Amount of Tapioca Flour
    (2013-01-10) Rusdi
    The research was conducted at the Laboratory of Fish Processing and Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in June 2012. The research was intended to determine consumer acceptance of fish peanut brittle prepared by addition of different amount of tapioca flour. (Clarias gariepinus) catfish weighing 300-400 g each were taken from a fish market in pekanbaru. The fish was filleted, washed, ground. The mince was added with spice and different amount of tapioca flour: 10% and 20%. The product were evaluated for consumer acceptance, moisture, protein and fat compotition. The result indicated that the peanut brittle fortified with 20% tapioca flour was the best quality product. Proximat compotition of the product was moisture: 12.307%, protein: 21.093% and fat: 15.22%.