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DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | Marliyati, Sri Anna | |
dc.contributor.advisor | Briawan, Dodik | |
dc.contributor.author | Rahmawati, Lusi Anindia | |
dc.date.accessioned | 2013-05-02T06:23:18Z | |
dc.date.available | 2013-05-02T06:23:18Z | |
dc.date.issued | 2013 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/63151 | |
dc.description.abstract | The objective of this research was to utilize eel in fishball production. The experimental design used in this research was a Complete Randomized Factorial Design. Factors used in this experimental design was A-factor which is type of flour (tapioca and sago flour) and B-factor which is amount of flour (10%, 20%, 30%, 40%). The organoleptic test showed eel fishball selected formula was A1B1 with the addition of tapioca flour 10% of the weight of the eel. Every 100 grams formula contains 84 kcal energy, 7.7 g carbohydrate, 0.9 g fat, 11.5 g protein, 185 mg phosphorus, and 490 mg calcium. Recommendation of fishball consumption per serving size was 80 g to met 15.4% protein, 24.6% phosphorus, and 49.0% calcium of Indonesian’s Daily References Value. Therefore, this formula can be considered as a good source of protein, and rich of phosphorus and calcium. | en |
dc.subject | Bogor Agricultural University (IPB) | en |
dc.subject | sago flour | en |
dc.subject | tapioca | en |
dc.subject | calcium | en |
dc.subject | eel | en |
dc.subject | fishball | en |
dc.title | Pemanfaatan Belut (Monoptherus albus Zuieuw) dalam Pembuatan Bakso | en |
Appears in Collections: | UT - Nutrition Science |
Files in This Item:
File | Description | Size | Format | |
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I13lar.pdf Restricted Access | full text | 1.46 MB | Adobe PDF | View/Open |
Abstract.pdf Restricted Access | Abstract | 321.69 kB | Adobe PDF | View/Open |
BAB I Pendahuluan.pdf Restricted Access | BAB I | 366.83 kB | Adobe PDF | View/Open |
BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 496.12 kB | Adobe PDF | View/Open |
BAB III Metode.pdf Restricted Access | BAB III | 650.27 kB | Adobe PDF | View/Open |
BAB IV Hasil dan Pembahasan.pdf Restricted Access | BAB IV | 660.22 kB | Adobe PDF | View/Open |
BAB V Kesimpulan dan Saran.pdf Restricted Access | BAB V | 360.87 kB | Adobe PDF | View/Open |
Cover.pdf Restricted Access | Cover | 288.31 kB | Adobe PDF | View/Open |
Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 454.09 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 816.43 kB | Adobe PDF | View/Open |
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