relation: https://eprints.untirta.ac.id/49576/
title: FORTIFIKASI DAGING LUMAT IKAN LELE (Clarias gariepinus) DALAM PEMBUATAN PRODUK BOBA (BUBBLE PEARL)
creator: PUTRI, DEVA ANGGITA
subject: SH Aquaculture. Fisheries. Angling
description: Catfish (Clarias gariepinus) is a freshwater leading commodity that can be easily cultivated and has an affordable price. The use of catfish is still not empowered by the community, so an alternative is needed to increase catfish consumption by fortifying catfish mashed meat into food product. The purpose of this study is to increase the nutritional value of boba (bubble pearl) products and characterize boba (bubble pearl) with fortification of mashed catfish (Clarias gariepinus) meat. The research was conducted on October 2023 at the Fisheries Processing Technology Laboratory of Sultan Ageng Tirtayasa University. The method was experimental method using a Completely Randomized Design (CRD) with one factor, four levels of treatment, namely BL0 (0%); BL1 (10%); BL2 (15%); BL3 (20%); with 2  replications. The results show that the best treatment for boba (bubble pearl) were on BL1 (10%) with water content value of 64,215 ± 0,00707%, a total ash content value of 0,565 ± 0,00707%, a fat content value of 0,47 ± 0,09899%, a protein content value of 1,845 ± 0,4950%, a carbohydrate content value of 32,905 ± 0,13435%. The hedonic test on an appearance parameters was 7,43 ± 1,006%, smell 7,17 ± 0,950%, taste 7,27 ± 1,048%, texture 7,07 ± 1,015%. The calculation of Recommended Dietary Allowances (RDA) on the total energy in each treatment were BL0 (32 kcal); BL1 (29 kcal); BL2 (42 kcal); BL3(38 kcal), total fat BL0(0%); BL1 (0%); BL2 (0%); BL3 (0%), BL0 protein (1%); BL1 (1%); BL2 (1%); BL3(1%), Total carbohydrate BL0(2%); BL1 (2%); BL2 (2%); BL3 (2%).
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/49576/1/Deva%20Anggita%20Putri_4443190008_01.pdf
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identifier: https://eprints.untirta.ac.id/49576/2/Deva%20Anggita%20Putri_4443190008_02.pdf
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identifier: https://eprints.untirta.ac.id/49576/3/Deva%20Anggita%20Putri_4443190008_03.pdf
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identifier: https://eprints.untirta.ac.id/49576/4/Deva%20Anggita%20Putri_4443190008_04.pdf
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identifier: https://eprints.untirta.ac.id/49576/5/Deva%20Anggita%20Putri_4443190008_05.pdf
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identifier: https://eprints.untirta.ac.id/49576/6/Deva%20Anggita%20Putri_4443190008_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/49576/7/Deva%20Anggita%20Putri_4443190008_Lamp.pdf
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identifier: https://eprints.untirta.ac.id/49576/8/Deva%20Anggita%20Putri_4443190008_Ref.pdf
identifier:   PUTRI, DEVA ANGGITA  (2025) FORTIFIKASI DAGING LUMAT IKAN LELE (Clarias gariepinus) DALAM PEMBUATAN PRODUK BOBA (BUBBLE PEARL).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.