PENGARUH PENAMBAHAN PUTIH TELUR DAN PEMBEKUAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA KEMPLANG SATU KALI GORENG 2020

SESANTI, YULIA and Syaiful, Friska and Yanuriati, Anny (2020) PENGARUH PENAMBAHAN PUTIH TELUR DAN PEMBEKUAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA KEMPLANG SATU KALI GORENG 2020. Undergraduate thesis, Sriwijaya University.

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Abstract

THE OBJECTIVE OF THE RESEARCH WAS TO OBTAIN THE EFFECT OF ADDITION OF WHITE EGG AND FREEZING TIME ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF ONE-TIME-FRIED KEMPLANG. THE RESEARCH WAS DONE AT AGRICULTURAL PRODUCT CHEMISTRY LABORATORY, AGRICULTURAL TECHNOLOGY DEPARTEMENT, AGRICULTURAL FACULTY, SRIWIJAYA UNIVERSITY, INDRALAYA, SUMATERA SELATAN, FROM SEPTEMBER 2018 TO SEPTEMBER 2020. THE RESEARCH USED A FACTORIAL COMPLETELY RANDOMIZED DESIGN (RALF) WITH CONCENTRATION OF WHITE EGG (0%, 10%, 20%, AND 40%) AND FREEZING TIME (0 HOUR AND 10 HOURS) FORMULATIONS AS A TREATMENT. EACH TREATMENT WAS REPEATED THREE TIMES. THE OBSERVED PARAMETERS WERE PHYSICAL CHARACTERISTICS (HARDNESS AND POROSITY), CHEMICAL CHARACTERISTICS (WATER CONTENT AND ASH CONTENT). THE RESULTS SHOWED THAT THE ADDITION WHITE EGG HAD SIGNIFICANT EFFECTS ON HARDNESS AND ASH CONTENT. FREEZING TIME HAD SIGNIFICANT EFFECT ON HARDNESS, AND THE INTERACTION OF TWO FACTORS HAD SIGNIFICANT EFFECT ON HARDNESS.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kemplang, Putih Telur, Pembekuan
Subjects:	T Technology > TP Chemical technology > TP368-456 Food processing and manufacture T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 9537 not found.
Date Deposited:	07 Jan 2021 06:30
Last Modified:	07 Jan 2021 06:30
URI:	http://repository.unsri.ac.id/id/eprint/39345

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