PENGARUH KONSENTRASI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) TERHADAP KARAKTERISTIKBOBA INSTAN

PURBA,, VAHRANI MALAHIANDAH and Lestari, Susi (2023) PENGARUH KONSENTRASI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) TERHADAP KARAKTERISTIKBOBA INSTAN. Undergraduate thesis, Sriwijaya University.

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Abstract

VAHRANI MALAHIANDAH PURBA, Effect of Seaweed (Eucheuma cottonii) Concentration on Characteristics of Boba Instant (Supervised by SUSI LESTARI).This study aimed to determine the effect of Eucheuma Cottonii seaweed flour concentration in making instant boba as a source of food fiber and its effect on the sensory, physical and chemical properties of instant boba. This study used a Randomized Group Design (RAK) with 4 treatment factors with 3 replications. The treatment used different concentrations of seaweed flour, namely P0 (100% tapioca flour, as control), P1 (30% seaweed flour), P2 (40% seaweed flour) and P3 (50% seaweed flour). The parameters observed were moisture content, total sugar content, total dietary fiber content, chewiness, hedonic quality test. The results showed that different concentrations of seaweed flour used showed significant differences in total sugar content, total dietary fiber content, chewiness, hedonic quality test. The results of the instant boba test with moisture content values ranged from 48.64%-62.55%, total sugar content ranged from 23.36%-38.56%, total dietary fiber content 7.22%-11.99%, and chewiness ranged from 72.46 g.F-277.3 g.F. Hedonic quality test organoleptic values resulted in color (3.52-4.6), aroma (3.08- 3.68), taste (3.16-3.52) and texture (3.28-4.24).Keywords : concentration, tapioca starch, seaweed starch, instant boba VAHRANI MALAHIANDAH PURBA, Pengaruh Konsentrasi Tepung Rumput Laut (Eucheuma cottonii) Terhadap Karakteristik Boba Instan (Dibimbing oleh SUSI LESTARI).Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tepung rumput laut Eucheuma cottonii dalam pembuatan boba instan sebagai sumber serat pangan serta pengaruh nya terhadap sifat sensori, fisik dan kimia dari boba instan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 4 faktor perlakuan dengan 3 kali ulangan. Perlakuan menggunakan perbedaan penambahan konsentrasi tepung rumput laut yaitu P0 (100% tepung tapioka, sebagai kontrol), P1 (30% tepung rumput laut), P2 (40% tepung rumput laut) dan P3 (50% tepung rumput laut). Parameter yang diamati yaitu kadar air, kadar gulatotal, kadar serat pangan total, kekenyalan, uji mutu hedonik. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi tepung rumput laut yang digunakan menunjukkan perbedaan nyata terhadap kadar gula total, kadar serat pangan total, kekenyalan, uji mutu hedonik. Hasil uji boba instan dengan nilai kadar air berkisar 48,64%-62,55%, kadar gula total berkisar 23,36%-38,56%, kadar serat pangan total 7,22%-11,99%, dan kekenyalan berkisar 72,46 g.F-277,3 g.F. Nilai organoleptik uji mutu hedonik dihasilkan warna (3,52-4,6), aroma (3,08- 3,68), rasa (3,16-3,52) dan tekstur (3,28-4,24).Kata kunci : konsentrasi, tepung tapioka, tepung rumput laut, boba instan

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	konsentrasi, tepung tapioka, tepung rumput laut, boba instan
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH388.7-391.5 Algae culture
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Vahrani Malahiandah Purba
Date Deposited:	24 Jan 2024 02:43
Last Modified:	24 Jan 2024 02:43
URI:	http://repository.unsri.ac.id/id/eprint/139482

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