PENAMBAHAN PROTEIN PADA KUE BANGKIT DENGAN TEPUNG IKAN TERI DAN TEPUNG TEMPE

SYAFITRI, FATHIA and Santoso, Budi and Hermanto, Hermanto (2014) PENAMBAHAN PROTEIN PADA KUE BANGKIT DENGAN TEPUNG IKAN TERI DAN TEPUNG TEMPE. Undergraduate thesis, Sriwijaya University.

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Abstract

The research objective was to increase the protein and determine the effects of anchovies and tempeh flours addition on organoleptic changes. The research was conducted at the Laboratory of Agricultural Product Processing Chemistry, Laboratory of Sensory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, and Laboratory of Centre for Product Quality Monitoring and Sertification in Palembang, from March to July, 2014. A non factorial completely randomized design was used in this research. One factor was studied, namely addition of anchovies and tempeh flours with 7 levels. They were 0:0, 50:0, 40:10, 30:20, 20:30, 10:40, and 0:50 percent. All treatments were repeated four times. The Observed parameters were physical (degree of expansion, crispiness and color), Chemical (moisture content, ash content and protein content) and sensory characteristics (hedonic test; appearance, texture, aroma, flavour, as well as duo trio test for the best product). The results showed that addition of anchovies and tempeh flours had significant effects on protein content. The best product was bangkit cookies treated with 10:40 % of anchovies and tempeh flours (treatment F) interms of protein content, hedonic test, degree of expansion, and crispiness by De Garmo method with the following characteristics: degree of expansion 135.306%, texture 1231.20 gf; color: lightness 55.68%, chroma 23.65% and hue 57.55°; moisture content 2.68%, ash content 1.65%, and protein content 9.28%. The sensory test showed that F treatment was the most preferred treatment than the control treatment. This was shown by the following scores: 2.96, 2.92, 3.04, and 2.84 for appearance, aroma, flavour, and texture scores, respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Protein, Ikan Teri, Tempe
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	19 Apr 2024 06:21
Last Modified:	19 Apr 2024 06:21
URI:	http://repository.unsri.ac.id/id/eprint/143222

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