KARAKTERISTIK FISIKO KIMIA DAN SENSORI ROTI KOING DENGAN PENAMBAHAN KARAGENAN

DELLA, CICI and Lestari, Susi and Nata Iman, Sherly Ridhowati (2021) KARAKTERISTIK FISIKO KIMIA DAN SENSORI ROTI KOING DENGAN PENAMBAHAN KARAGENAN. Undergraduate thesis, Sriwijaya University.

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Abstract

Indonesia is a country that has a potential source of hydrocolloids, including plants and seaweed. Making koing bread products with the addition of carrageenan is an alternative to produce food products that have nutritional value and produce crispier products. This study aims to determine the physico-chemical and sensory characteristics of roti koing roti koing with the addition of carrageenan and to determine the best concentration of adding carrageenan to roti koing. This research method used a randomized block design (RAK) with one treatment factor adding carrageenan which consisted of 4 treatment levels and 3 repetitions. The treatments used were the addition of carrageenan 0%, 2,5%, 5%, 7.5%. The parameters of this research include chemical analysis (water, ash and crude fiber), physical analysis (texture and swellability) and sensory analysis (color, texture, aroma, and taste). The results of the study showed that koing bread with different additions of carrageenan had a significant effect on water, ash, and chroma. The value of water content ranges from 2.08% to 6.45%. The value of the ash content of koing bread with the addition of carrageenan ranged from 0.88% to 2.34%. The crude fiber content of koing bread with the addition of carrageenan ranged from 1.39% to 2.03%. Textures range from 679.2 g.f to 711.66 g.f. Sensory test using hedonic quality test showed that the results of hedonic quality on the aroma of koing bread obtained an average value ranging from 3.96 to 4.16. Koing bread taste values obtained on average ranged from 4.4 to 4.04. Koing bread texture values obtained on average ranged from 4.28 to 3.96. Koing bread color values obtained on average ranged from 4.44 to 4.08. Addition of carrageenan to 0%, 2.5%, 5%, 7.5%. Causing an increase in water content, ash content and physical analysis of aroma, did not give a significant effect. The addition of carrageenan flour had no significant effect on sensory.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Karagenan, Roti Koing, Serat Kasar
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	cici della
Date Deposited:	05 Nov 2021 02:57
Last Modified:	05 Nov 2021 02:57
URI:	http://repository.unsri.ac.id/id/eprint/57133

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