PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK PENYEDAP RASA TEMPE GEMBUS

NURAINI, DINI and Lidiasari, Eka (2025) PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK PENYEDAP RASA TEMPE GEMBUS. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of adding maltodextrin on tempe gembus flavoring characteristics. The research used a non-factorial Completely Randomized Design (CRD). The factor was maltodextrin concentration, with five treatment levels: A1 (maltodextrin 0%), A2 (maltodextrin 5%), A3 (maltodextrin 10%), A4 (maltodextrin 15%), and A5 (maltodextrin 20%), with three replications and further analysis using Honest Significant Difference Test (HSDT). The parameters observed in this research included solubility, yield, moisture content and ash content also protein content from the best treatment. The results showed that maltodextrin concentrations significantly affected the increase in solubility and yield, as well as decrease the water content. The best tempe gembus flavoring was on 20% maltodextrin with solubility 79.61%, yield 13.07%, moisture content 3.42%, ash content 2.38% and protein content 7.85%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	tempe gembus, maltodekstrin, penyedap rasa
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Dini Nuraini
Date Deposited:	15 May 2025 07:46
Last Modified:	15 May 2025 07:46
URI:	http://repository.unsri.ac.id/id/eprint/172644

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