Study On Patin Fish Macaroni Production As A Local Prominent Product

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dc.contributor.authorSuparmi
dc.contributor.authorSumarto
dc.contributor.authorEdison
dc.contributor.authorNainggolan, Adrianus P
dc.date.accessioned2016-04-12T03:47:50Z
dc.date.available2016-04-12T03:47:50Z
dc.date.issued2016-04-12
dc.description.abstractThis research was conducted in March 2012 at the Laboratory of Fisheris Technology and Food Chemistry, Faculty of Fisheris and Marine Science, University of Riau. The aim of this study was to determine the level of consumer acceptance in the macaroni with adding of fish flesh, and to know the amount of fish flesh appropriate to be added in the manufacture of macaroni and catfish were in accordance with consumer tastes. Macaroni catfish is a product derived from a mixture of flour, water, eggs, fish flesh and with adding of spices mixed to become pasta, then printed with the machinery extruder the last dried in a oven. The method used in this research was the experimental method, which was directly observated in the manufacture of macaroni catfish. The result of this research showed that macaroni catfish can be accepted by consumers both in terms of appearance, taste, flavor and texture because the percentage was 71.25% - 85% from 80 panelist. The best macaroni based on all treatments was macaroni with the addition of 20% of fish flesh (M2). The Characteristics of macaroni catfish 20% (M2) was a faded yellow, the fish smell and the taste was felt and the texture of macaroni was felt harden_US
dc.description.sponsorshipProceedings of the International Seminar (Industrialization of Fisheries and Marine Resources, FAPERIKA-UNRI 2012)en_US
dc.identifier.isbn978-602-17943-2-6
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/8182
dc.language.isoenen_US
dc.subjectMacaronien_US
dc.subjectConsumeren_US
dc.subjectCatfish (Pangasius hypopthalamus).en_US
dc.titleStudy On Patin Fish Macaroni Production As A Local Prominent Producten_US
dc.typeUR-Proceedingsen_US

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