KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK RENGGINANG UBI KAYU (Manihot esculenta) DENGAN PENAMBAHAN BERBAGAI SUMBER PROTEIN

MISNANI, MISNANI and Widowati, Tri Wardani and Parwiyanti, Parwiyanti (2011) KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK RENGGINANG UBI KAYU (Manihot esculenta) DENGAN PENAMBAHAN BERBAGAI SUMBER PROTEIN. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05071007020.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (49MB) | Request a copy
	Text RAMA_41231_05071007020_0010056302_0025076001_01 front ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (11MB)
	Text RAMA_41231_05071007020_0010056302_0025076001_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (7MB) | Request a copy
	Text RAMA_41231_05071007020_0010056302_0025076001_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
	Text RAMA_41231_05071007020_0010056302_0025076001_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (15MB) | Request a copy
	Text RAMA_41231_05071007020_0010056302_0025076001_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (327kB) | Request a copy
	Text RAMA_41231_05071007020_0010056302_0025076001_06 ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_41231_05071007020_0010056302_0025076001_07 lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (10MB) | Request a copy

Abstract

The aim of the study was to investigate the physical, Chemical, and organoleptic characteristic of cassava rengginang by adding ffesh shrimp, dried shrimp and shrimp paste. This research was conducted in the Chemical Laboratory of Agricultural Product and Sensoric Laboratory, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University Indralaya, start ffom March 2011 until July 2011. This research used a Factorial Completely Randomized Design with two treatments and three replications for each treatment. Two factor consist of types of protein sources (Si ; ffesh shrimp, S2 ; dried shrimp, S3 ; shrimp paste) and concentrations of protein sources (Ki; 3%, K2; 6%, K3; 9%). The parameters observed were the yield, water content, rising volume, texture, oil absorption, ash content, color (lightness, chroma, hue) and hedonic test (color, aroma, texture and taste). The result showed that the addition of types and concentrations of proteins source had significant effect on the rising volume, texture, ash content, color (lightness, chroma, hue) and hedonic test (color and texture). The best treatment based on physical, Chemical and organoleptik characteristic was the threatment ffesh shrimp 9% (S1K3). The characteristics of cassava rengginang by adding a fresh shrimp 9% (S1K3) were the yield (88.49%), water content (12.53%), rising volume (115.45%), texture (280.67gf), oil absorption (109.34%), ash content (2.11%), color (lightness 63.27%, chroma 13.83% dan hue 73.83%) and sensoric characteristics by scoring preferences (color 2.88, aroma 2.76, texture 3.2 and taste 3.08).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fisik, Kimia, Organoleptik, Ubi Kayu, Protein
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	01 Feb 2024 08:03
Last Modified:	01 Feb 2024 08:03
URI:	http://repository.unsri.ac.id/id/eprint/140594

Actions (login required)

View Item