KARAKTERISTIK ORGANOLEPTIK KACANG ATOM BERBAHAN DASAR BIJI LOTUS (Nelumbo nucifera)

OKTARIANI, MAYA and Baehaki, Ace (2023) KARAKTERISTIK ORGANOLEPTIK KACANG ATOM BERBAHAN DASAR BIJI LOTUS (Nelumbo nucifera). Undergraduate thesis, Sriwijaya University.

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Abstract

MAYA OKTARIANI. Organoleptic characteristics of atomic peanuts based with lotus seeds (Nelumbo nucifera). (Guided by ACE BAEHAKI) This study aimed to determine the sensory analysis results of atomic peanut made from lotus seeds (Nelumbo nucifera). This research was conducted with 2 treatment factors, namely differences in the concentration of wheat flour as a dressing from lotus seed atomic nuts consisting of 4 treatment levels (A0: 100% tapioca flour and 0% wheat flour, A1: 90% tapioca flour and 10% wheat flour, A2: 80% tapioca flour and 20% wheat flour, A3: 70% tapioca flour and 30% wheat flour. The next treatment is difference in preparation of lotus seeds as the main ingredient of atomic peanut consisting of 3 levels of treatment (B1: Fried lotus seeds, B2: Steamed lotus seeds, B3: Boiled lotus seeds). Parameters observed included appearance, color, scent, taste and texture. The results showed that the differences in the use of flour significantly affected the color parameters (3.72 - 2.88) and taste parameters (3.32 - 2.52) but did not significantly affect the appearance (3.32 - 2.84). ), scent (3.6 - 3.32) and texture (2.72 - 2.36). The results showed that these differences had a significant effect on the atomic peanut of the lotus seed in terms of appearance (7 – 6.16), color (6.72 - 5.08), taste (5.4 - 6.4) and texture (2.34 – 3) but no significant effect on scent (6.65 – 6.16). Keyword : atomic peanuts, lotus seeds, flour, preparations

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kacang atom, biji lotus, tepung, preparasi
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Maya Oktariani
Date Deposited:	20 Jul 2023 03:58
Last Modified:	20 Jul 2023 03:58
URI:	http://repository.unsri.ac.id/id/eprint/118908

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