Author

Rieny Sulistijowati S.

Subject

- Perikanan

Abstract

Abstract: This research was conducted to know the physic and chemical characteristics of sausage catfish substitution by algae (Kappaphycus alvarezii). This research was an experimentally research conducted in laboratory of Agency Analise Agricultural Product Bogor used completely randomized design with repeated two times. The range of concentration substitution Kappaphycus alvarezii used 0% (control), 11%, 15% and 18%. The physics parameters were springiness and cohesiveness, the chemical parameters were protein, fat, water, ash and fiber content. The results showed that treatment of concentration substitution 18 % of Kappaphycus alvarezii can improved phisics characteristics sausage catfish; springiness 3.63 mm and cohesiveness 0.72. The treatment of concentration substitution 15 % of Kappaphycus alvarezii can improved chemical characteristics sausage catfish; protein content 13.59%, fad content 2.97%, water content 60.68%, ash content 0.2%, fiber content 7.83% and carbohydrate content 14.69%. Keywords: Sausage catfish, substitution, Kappaphycus alvarezii

Publisher

FPIK UNG

Contributor

-

Publish

2015

Material Type

PROSIDING

Right

-