ANALISIS PROKSIMAT DAN UJI KESUKAAN PADA BISKUIT DENGAN FORMULASI TEPUNG JAMURTIRAM PUTIH (Pleurotus ostreatus)

JANNAH, ANISYAH MIFTAHUL and Yuliarti, Yuliarti (2022) ANALISIS PROKSIMAT DAN UJI KESUKAAN PADA BISKUIT DENGAN FORMULASI TEPUNG JAMURTIRAM PUTIH (Pleurotus ostreatus). Undergraduate thesis, Sriwijaya University.

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Abstract

Background: Biscuits are a popular snack in Indonesia. Biscuits are very popular because they have various advantages, namely practical; has a long shelf life; nutritious; contains protein and energy; and can be enriched with essential minerals and vitamins. However, biscuits are usually made from the main ingredient flour, The resulting biscuits generally contain only high energy. Therefore, it is necessary to do research to produce biscuits that are rich in nutrients; one of them with the addition of white oyster mushroom flour. This study was conducted to determine the effect of the use of white oyster mushroom flour with various comparisons on biscuits on the level of public preference and to analyze the proximate value which includes protein, fat, carbohydrates, water content and ash content Method: Research purposes these are biscuits with the addition of a different white oyster mushroom flour; 1:0 (control); 1:3; 1:1; and 3:1. Data was collected by testing the level of preference of the four biscuits on 30 semi-trained panelists, followed by proximate analysis on the selected sample with the best assessment. The research of the preference test were processed using the Kruskal Wallis method and the Mann-Whitney follow-up test, while the results of the proximate analysis used descriptive analysis. Result: The results of this study indicate that there are differences in the value of preference among the four samples. The F1 sample with an addition ratio of 1:3 is the sample with the best preference value. Sample F1 has a protein content of 9.61%, fat 31.04%, carbohydrates 48.79%, water content 7.15% and ash content 3.19% Conclusion: From this research, it can be concluded that the treatment sample with a ratio of 1:3 white oyster mushroom flour is the sample with the best preference value of all indicators.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Proximate analysis, biscuits, white oyster mushroom flour, test prepreference
Subjects:	T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Anisyah Miftahul Jannah
Date Deposited:	18 May 2022 08:49
Last Modified:	18 May 2022 08:49
URI:	http://repository.unsri.ac.id/id/eprint/70184

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