FORMULASI DAN ANALISA KANDUNGAN GIZI PAKIRAN (PANTIAU BERBASIS SUBSTITUSI LENGKIR DAN KULIT UDANG)

GUSTIARI, ELLINDITA and Arinda, Ditia Fitri (2024) FORMULASI DAN ANALISA KANDUNGAN GIZI PAKIRAN (PANTIAU BERBASIS SUBSTITUSI LENGKIR DAN KULIT UDANG). Undergraduate thesis, Sriwijaya University.

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Abstract

This research replaced Tacca Leontopetaloides flour and shrimp shell flour with "pantiau," a traditional Bangka Belitung dish consisting of flat noodles topped with fish, to evaluate differences in organoleptic properties, protein content, and fiber between these pantiau formulations. The research method employed a complete randomized design, and the best formulation was chosen based on hedonic evaluation and nutritional content according to wet noodle quality standards. Formula F3 (40 g Tacca Leontopetaloides flour, 20 g rice flour, 20 g tapioca flour, and 20 g shrimp shell flour) was the most preferred, while formula F4 (25 g Tacca Leontopetaloides flour, 25 g rice flour, 25 g tapioca flour, and 25 g shrimp shell flour) was the best in terms of nutrition and organoleptic qualities. Recommendations from this study include establishing limits on the amount of Tacca Leontopetaloides flour and shrimp shell flour added to pantiau formulations to avoid exceeding the cyanide levels present in Tacca Leontopetaloides flour.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kulit Udang, Lengkir (Tacca Leontopetaloides), Pakiran, Pantiau
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals S Agriculture > SB Plant culture > SB107-109 Economic botany
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Ellindita Gustiari
Date Deposited:	12 Jun 2024 01:49
Last Modified:	12 Jun 2024 01:49
URI:	http://repository.unsri.ac.id/id/eprint/146627

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