THE EFFECT OF ADDITION OF SEAWEED (Eucheuma cottonii) ON CONSUMER ACCEPTANCE OF SQUID BALLS

Muliati, Lilis

dc.contributor.author	Muliati, Lilis
dc.date.accessioned	2013-07-15T04:02:39Z
dc.date.available	2013-07-15T04:02:39Z
dc.date.issued	2013-07-15
dc.identifier.other	sumarni
dc.identifier.uri	http://repository.unri.ac.id:80/handle/123456789/4292
dc.description.abstract	The study was intended to examine the effect of addition of seaweed on consumer acceptance of squid ball. About 2 kg squid was taken from a fish market in Pekanbaru. Four types of squid balls were prepared from squid meat which was fortificated with 0%, 5%, 10%, and 15% seaweed. The squid balls were evaluate for consumer acceptance, chemical composition, and Total Coliform. The results indicate that the squid balls added with 5% seaweed was the most preferable by consumers. Squid balls contains: 73.89% water, 10.93% protein, 0.14% fat, 4.24% crude fiber, and 4 MPN coliform/g.	en_US
dc.description.provenance	Submitted by Sumarni Kastari (marnisumarni988@ymail.com) on 2013-07-15T04:02:39Z No. of bitstreams: 1 jurnal.pdf: 215076 bytes, checksum: 84fe2cc02316d81d62cf91859b33fb91 (MD5)	en
dc.description.provenance	Made available in DSpace on 2013-07-15T04:02:39Z (GMT). No. of bitstreams: 1 jurnal.pdf: 215076 bytes, checksum: 84fe2cc02316d81d62cf91859b33fb91 (MD5)	en
dc.description.sponsorship	Ira Sari; Syahrul	en_US
dc.language.iso	other	en_US
dc.title	THE EFFECT OF ADDITION OF SEAWEED (Eucheuma cottonii) ON CONSUMER ACCEPTANCE OF SQUID BALLS	en_US
dc.type	student Paper Post Degree	en_US