PENGARUH PENAMBAHAN MALTODEKSTRIN DAN PUTIH TELUR TERHADAP KARAKTERISTIK CUKO PEMPEK MENJADI CUKO PEMPEK INSTAN DENGAN METODE FOAM MAT DRYING

ELWIN, ATHIFAH MAJESTICA and Sugito, Sugito and Hamzah, Basuni (2018) PENGARUH PENAMBAHAN MALTODEKSTRIN DAN PUTIH TELUR TERHADAP KARAKTERISTIK CUKO PEMPEK MENJADI CUKO PEMPEK INSTAN DENGAN METODE FOAM MAT DRYING. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of research was to analyze the effect of maltodextrin and egg white on physical, chemical, and organoleptic characteristics of instant cuko pempek.. The research was conducted at the Agricultural Product Processing Chemistry Laboratory, Departement of Agricultural Faculty, Sriwijaya University. The research used a factorial completely rancomized design with two factos, namely maltodekstrin (10%, 15%, 20%). Treatments putih telur addition (30%, 40%, 50%) and were done in triplicates. Observed parameters were physical characteristic (water absorption index (IPA) and water solubility index (IKA)), chemical characteristics (moisture content, ash content, reducing sugar content, pH value and oleoresin analysis), organoleptic test (flavor and aroma). The results showed that the addition of maltodextrin significantly affected the ash content, moisture content, pH value, while the addition of egg whites significantly affected the water solubility index (Ika). The best treatments were taken from the most preferred sensory test ie A1B1 (maltodextrin 10% and 30% egg whites).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cuko pempek instant, maltodextrin, egg white
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Mrs Kharisma Afrianti
Date Deposited:	23 Aug 2019 06:46
Last Modified:	23 Aug 2019 06:46
URI:	http://repository.unsri.ac.id/id/eprint/4820

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