DETAIL JURNAL
ANDI NOOR ASIKIN DAN INDRATI KUSUMANINGRUM
Vol. 9 No. 2 Oktober 2016
Program Studi Teknologi Hasil Perikanan Fakulttas Perikanan dan Ilmu Kelautan Universitas Mulawarman
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The purpose of the research was to determine the level of consumen acceptance to milkfish
amplang fortified belida bone powder. Fortification of belida bone powder in order to increase the
nutritional of product especially as calcium content. The method used experimental method by
Completely Randomized Design with six treatments of belida bone powder concentration, i.e. 0%,
3%, 6%, 9%, 12% and 15%. Each treatments held in three replicated. The consumen acceptance
level used organoleptic test included taste, aroma, color, texture and appearance. The result showed
that the addition of 9% belida bone powder were preffered by panelist. Overall, amplang fortified
3% of belida bone powder showed the best panelist acceptance.
Key words : milkfish amplang, fortification, belida fish bone powder
