KANDUNGAN GIZI DAN KARAKTERISTIK MI BASAH DENGAN SUBTITUSI DAGING KEONG MAS (Pomacea canaliculata)

MUALIM, AGUS and Lestari, Susi and Rachmawati, Siti Hanggita (2013) KANDUNGAN GIZI DAN KARAKTERISTIK MI BASAH DENGAN SUBTITUSI DAGING KEONG MAS (Pomacea canaliculata). Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan dari penelitian ini adalah untuk mengetahui kandungan gizi dan karakteristik mi basah dengan subtitusi daging keong mas CPomacea canaliculata). Penelitian ini dilaksanakan pada bulan Maret sampai April 2012 di Laboratorium Teknologi Hasil Perikanan dan Laboratorium Bioproses Jurusan Teknik Kimia Universitas Sriwijaya. Penelitian ini menggunakan Rancangan Acak Lengkap dengan lima perlakuan dan setiap perlakuan diulang sebanyak tiga kali. Perlakuannya adalah subtitusi pada tepung terigu dalam formulasi pembuatan mi basah menggunakan daging keong mas dengan jumlah yang berbeda (0%, 10%, 20% 30% dan 40%). Parameter yang diamati meliputi analisis fisik (warna lightness, chroma, dan hue serta kekenyalan), analisis kimia (kadar air, kadar lemak, kadar protein, kadar abu, dan kadar karbohidrat), analisis sensori dengan melakukan uji mutu hedonik. Penambahan daging keong mas meningkatkan nilai kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat pada mi basah. Perlakuan A2 (daging keong mas 20% dan tepung terigu 80%) merupakan perlakuan terbaik dengan kandungan nutrisi meliputi kadar protein 15,57%, kadar karbohidrat 8,4%, kadar lemak 2,55%, kadar air 56,99%, kadar abu 1,81%, dan ciri fisik meliputi lightness 59,7%, chroma 14,77%, hue 79,27°.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Mi Basah, Keong Mas
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	23 Sep 2022 07:34
Last Modified:	23 Sep 2022 07:34
URI:	http://repository.unsri.ac.id/id/eprint/79349

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