KARAKTERISTIK FISIKO-KIMIA PRODUK EMPING BIJI SEROJA (NELUMBO NUCIFERA)

PIRAZUNI, FATHYA QADRABILAGISTA and Widiastuti, Indah and Rinto, Rinto (2019) KARAKTERISTIK FISIKO-KIMIA PRODUK EMPING BIJI SEROJA (NELUMBO NUCIFERA). Undergraduate thesis, Sriwijaya University.

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Abstract

The purposes of this research were to know physicochemical properties of lotus seed chips and to know the best method of making lotus seed chips. This research was conducted in October 2018 until January 2019. This study used a Randomized Block Design (RAK) method with three replications. This research using boiling, steaming and roasting treatment. Stages of research included sampling and producting lotus seed chips, analyzing of chemical composition including water, ash , fat, protein, carbohydrate, volume’s swelling and antioxidant activity. The results showed that water content reach 13,4-16,51%, ash contetnt reach 8,42-9,92%, lipid content reach 0,89-1,25%, protein content reach 27,76-36,05%, carbohydrate content reach 36,61-49,16% and low antioxidant activities (6,043-6,483%). The treatment factors have a significant effect on the chemical characteristics on protein, carbohydrate, and antioxcidant activity content at the 5% confidence level. However, they did not have an effect on water, ash and lipid content. The results of the study showed that the steaming method was the best method which has high protein.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Produk Perikanan, biji seroja, emping, psikokimia
Subjects:	S Agriculture > SB Plant culture > SB175-177 Food crops S Agriculture > SH Aquaculture. Fisheries. Angling > SH201-399 Fisheries
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 636 not found.
Date Deposited:	06 Sep 2019 06:03
Last Modified:	06 Sep 2019 06:03
URI:	http://repository.unsri.ac.id/id/eprint/6396

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