FORTIFIED OF FISH PROTEIN CONCENTRATE (Pangasius hypopthalmus) IN HUMP BANANA NUGGET (Musa paradiciaca) ABOUT CONSUMER ACCEPTANCE
| dc.contributor.author | Syaputra, Dedy | |
| dc.date.accessioned | 2013-06-26T04:52:53Z | |
| dc.date.available | 2013-06-26T04:52:53Z | |
| dc.date.issued | 2013-06-26 | |
| dc.description.abstract | This research was carried out to evaluate consumer acceptance and nutritional quality of hump banana nugget fortified with catfish protein concentrate. Three nuggets were prepared from hump banana (Musa paradiciaca) and each nugget was fortified with catfish protein concentrate (75.31% 1.06% protein and calcium) at a level of 0%, 5%, 10% respectively. The product were evaluated for consumer acceptance and nutritional quality. The results showed the nugget fortified with 5% catfish protein concentrate was the most preparable by consumer. The chemical composition of the nugget fortified with 5% fish protein concentrate was: moisture 62.66%, protein 9.18%, crude fiber 1.80% and calcium 28.61%; fortified with 10% was: moisture 60.24%, protein 12.56%, crude fiber 2.13%, and calcium 33.69% and fortified with 0% was: moisture 67.91%, protein 6.91%, crude fiber 0,35%, and calcium 14.98%. | en_US |
| dc.description.sponsorship | Dewita; Suparmi | en_US |
| dc.identifier.other | sumarni | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/3904 | |
| dc.language.iso | other | en_US |
| dc.subject | Fish Protein Concentrate | en_US |
| dc.subject | Pangasius hypophthalmus | en_US |
| dc.subject | Hump Banana Nugget | en_US |
| dc.subject | Consumer Acceptance and Chemical Composition | en_US |
| dc.title | FORTIFIED OF FISH PROTEIN CONCENTRATE (Pangasius hypopthalmus) IN HUMP BANANA NUGGET (Musa paradiciaca) ABOUT CONSUMER ACCEPTANCE | en_US |
| dc.type | student Paper Post Degree | en_US |