A STUDY ON CONSUMER ACCEPTANCE OF TILAPIA ABON (Oreochromis niloticus) WITH THE ADDITION WHITE OYSTER MUSHROOM (Pleurotus ostreatus)

Tato’ Alik, Agustinus

dc.contributor.author	Tato’ Alik, Agustinus
dc.date.accessioned	2013-07-23T04:32:30Z
dc.date.available	2013-07-23T04:32:30Z
dc.date.issued	2013-07-23
dc.identifier.other	sumarni
dc.identifier.uri	http://repository.unri.ac.id:80/handle/123456789/4624
dc.description.abstract	This research was carried out to evaluate consumer acceptance of tilapia abon fortified with white oyster mushroom. Tilapia weighing 400-600 g each was taken from a fish market in Pekanbaru. Four types of fish abons were prepared from the fish meat which was fortified with white oyster mushroom 0%, 25%, 50%, and 75% of the fish weight. The fish abons were evaluated for consumer acceptance by 80 panelist. The results indicated that the fish abons fortified with 25% white oyster mushroom was the most acceptable by consumer. Moisture, protein, fat, and crude fiber of the fish abon was: 5.83%, 33.79%, 29.03%, and 1.49% respectively.	en_US
dc.description.provenance	Submitted by Sumarni Kastari (marnisumarni988@ymail.com) on 2013-07-23T04:32:30Z No. of bitstreams: 1 jurnal AGUSTINUS TATO' ALIK - 0604120903.pdf: 72874 bytes, checksum: fa4bdad64e84b880ff5c98af6e5ea158 (MD5)	en
dc.description.provenance	Made available in DSpace on 2013-07-23T04:32:30Z (GMT). No. of bitstreams: 1 jurnal AGUSTINUS TATO' ALIK - 0604120903.pdf: 72874 bytes, checksum: fa4bdad64e84b880ff5c98af6e5ea158 (MD5)	en
dc.description.sponsorship	Mery Sukmiwati; Ira Sari	en_US
dc.language.iso	other	en_US
dc.subject	Tilapia abon	en_US
dc.subject	Oreochromis niloticus	en_US
dc.subject	Pleurotus ostreatus	en_US
dc.subject	fortification	en_US
dc.subject	consumer acceptance	en_US
dc.subject	chemical composition	en_US
dc.title	A STUDY ON CONSUMER ACCEPTANCE OF TILAPIA ABON (Oreochromis niloticus) WITH THE ADDITION WHITE OYSTER MUSHROOM (Pleurotus ostreatus)	en_US
dc.type	student Paper Post Degree	en_US