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

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dc.contributor.authorTato’ Alik, Agustinus
dc.date.accessioned2013-07-23T04:32:30Z
dc.date.available2013-07-23T04:32:30Z
dc.date.issued2013-07-23
dc.description.abstractThis 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.sponsorshipMery Sukmiwati; Ira Sarien_US
dc.identifier.othersumarni
dc.identifier.urihttp://repository.unri.ac.id:80/handle/123456789/4624
dc.language.isootheren_US
dc.subjectTilapia abonen_US
dc.subjectOreochromis niloticusen_US
dc.subjectPleurotus ostreatusen_US
dc.subjectfortificationen_US
dc.subjectconsumer acceptanceen_US
dc.subjectchemical compositionen_US
dc.titleA STUDY ON CONSUMER ACCEPTANCE OF TILAPIA ABON (Oreochromis niloticus) WITH THE ADDITION WHITE OYSTER MUSHROOM (Pleurotus ostreatus)en_US
dc.typestudent Paper Post Degreeen_US

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