PENGARUH PEMBERIAN HATI AYAM TERHADAP MUTU HEDONIK DAN TINGKAT KESUKAAN PADA KERUPUK KEMPLANG PALEMBANG

AFJA, ERTIA GHINA NUR and Arinda, Ditia Fitri (2021) PENGARUH PEMBERIAN HATI AYAM TERHADAP MUTU HEDONIK DAN TINGKAT KESUKAAN PADA KERUPUK KEMPLANG PALEMBANG. Undergraduate thesis, Sriwijaya University.

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Abstract

Chicken liver is one of the foods rich in minerals, especially iron. The purpose of this study was to use chicken liver to add to kemplang crackers and to use as a snack that the community liked and that could increase iron intake. This study used a fully randomized design with three levels of treatment. The addition of chicken liver in the preparation of kemplang crackers is F0 (0%), F1 (25%), F2 (50%) and F3 (75%). The determination of the most preferred Kemplang crackers was carried out by testing the preference level with 25 semi-trained panelists and calculated using the exponential comparison method (MEB). Data analysis used the Kruskal-Wallis test, with the additional Mann-Whitney test. The selected kempalang cracker product is F1 with the addition of 25% chicken livers. Chicken liver kemplang cracker selected in 100 grams contains 19.90% protein, 16.69% fat, 52.68% carbohydrate and 0.06807g / 100g iron. The suggestion is for further researchers to carry out product manufacture, hedonic quality tests and preference level tests with appropriate standard procedures to reduce bias in research results

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	hati ayam, kerupuk kemplang, anemia
Subjects:	R Medicine > RA Public aspects of medicine > RA601-602 Food and food supply in relation to public health
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Ms Ertia Ghina Nur Afja
Date Deposited:	18 Jan 2022 05:17
Last Modified:	18 Jan 2022 05:17
URI:	http://repository.unsri.ac.id/id/eprint/61730

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