THE EFFECT OF ADDITION OF SEAWEED (Eucheuma cottonii) ON CONSUMER ACCEPTANCE OF SQUID BALLS
| dc.contributor.author | Muliati, Lilis | |
| dc.date.accessioned | 2013-07-15T04:02:39Z | |
| dc.date.available | 2013-07-15T04:02:39Z | |
| dc.date.issued | 2013-07-15 | |
| dc.description.abstract | The study was intended to examine the effect of addition of seaweed on consumer acceptance of squid ball. About 2 kg squid was taken from a fish market in Pekanbaru. Four types of squid balls were prepared from squid meat which was fortificated with 0%, 5%, 10%, and 15% seaweed. The squid balls were evaluate for consumer acceptance, chemical composition, and Total Coliform. The results indicate that the squid balls added with 5% seaweed was the most preferable by consumers. Squid balls contains: 73.89% water, 10.93% protein, 0.14% fat, 4.24% crude fiber, and 4 MPN coliform/g. | en_US |
| dc.description.sponsorship | Ira Sari; Syahrul | en_US |
| dc.identifier.other | sumarni | |
| dc.identifier.uri | http://repository.unri.ac.id:80/handle/123456789/4292 | |
| dc.language.iso | other | en_US |
| dc.title | THE EFFECT OF ADDITION OF SEAWEED (Eucheuma cottonii) ON CONSUMER ACCEPTANCE OF SQUID BALLS | en_US |
| dc.type | student Paper Post Degree | en_US |