Quality Characteristics of Cryptopterus Catfish Cracker Fortified With White Mushroom (Pleurotus ostreatus)
| dc.contributor.author | Paulo Bukit, Jimi | |
| dc.date.accessioned | 2013-01-29T02:43:31Z | |
| dc.date.available | 2013-01-29T02:43:31Z | |
| dc.date.issued | 2013-01-29 | |
| dc.description.abstract | The research was intended to determine the quality characteristics of Cryptopterus catfish crackers fortified with white mushroom. The research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Science, University of Riau in September 2012. Cryptopterus catfish (Cryptopterus bichircis) weighing 200-300 gr each were taken from a fish market in Pekanbaru. The fish was ground and made for cracker by addition of 0 gr, 50 gr, 75gr and 100 gr white mushroom. Crackers were evaluated for quality characteristics: sensory quality, moisture, protein, fat and fiber. The results indicated that the crackers fortified with 75 gr white mushroom was the best quality product. Moisture, protein, fat and fiber compotition of the product was 4,43%, 14,10%, 6,62% and 2,56% respectively. | en_US |
| dc.description.sponsorship | Suardi Loekman; Mery Sukmiwati | en_US |
| dc.identifier.other | sumarni | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/1734 | |
| dc.language.iso | other | en_US |
| dc.subject | Cryptopteruscatfish | en_US |
| dc.subject | crackers quality | en_US |
| dc.subject | characteristics | en_US |
| dc.subject | white mushroom | en_US |
| dc.subject | sensory quality | en_US |
| dc.subject | fiber | en_US |
| dc.title | Quality Characteristics of Cryptopterus Catfish Cracker Fortified With White Mushroom (Pleurotus ostreatus) | en_US |
| dc.type | student Paper Post Degree | en_US |