PENINGKATAN NILAI GIZI PROTEIN MI BASAH TEPUNG UBI KAYU DENGAN PENAMBAHAN SURIMI BELUT (Monopterus albus Zieuew)

SYAHRIAL D., EVRI and Pratama, Filli and Wijaya, Agus (2010) PENINGKATAN NILAI GIZI PROTEIN MI BASAH TEPUNG UBI KAYU DENGAN PENAMBAHAN SURIMI BELUT (Monopterus albus Zieuew). Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian adalah untuk menganalisa karakteristik kimia, fisik dan sensoris mi basah tepung ubi kayu dengan penambahan surimi belut (Monopterus albus Zieuew). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non factorial yang terdiri dari enam perlakuan (penambahan surimi belut) dan masing-masing diulang sebanyak tiga kali. Konsentrasi penambahan surimi belut 0%, 10%, 15%, 20%, 25% dan 30%. Parameter yang diamati adalah berdasarkan sifat kimia (kadar protein, kadar air, kadar abu dan kadar serat kasar), sifat fisik (tekstur, warna dan elongasi mi), serta sifat sensoris dengan menggunakan uji hedonik (kesukaan) warna, aroma, tekstur dan rasa. Hasil penelitian menunjukkan bahwa penambahan konsentrasi surimi belut berpengaruh nyata terhadap nilai kadar protein, tekstur, lightness, chroma, hue dan persen perpanjangan pada mi basah yang dihasilkan. Mi basah dengan penambahan surimi belut konsentrasi 15 % merupakan perlakuan terbaik dengan kadar protein 5,12%, kadar air 56,58%, kadar abu 0,45%, kadar serat kasar 1,45%, tekstur 230,37 gf, lightness 74,97%, chroma 16,07%, hue 88,5° dan persen perpanjangan 16,5%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	mi basah, surimi belut
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	15 Jun 2022 02:53
Last Modified:	15 Jun 2022 02:53
URI:	http://repository.unsri.ac.id/id/eprint/72111

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