KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SEREAL FLAKES DARI KOMPOSISI TEPUNG BIJI LOTUS (NELUMBO NUCIFERA) DAN RUMPUT LAUT (EUCHUMMA COTTONI)

ROHMANIA, AINUR and Ridhowati, Sherly (2023) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SEREAL FLAKES DARI KOMPOSISI TEPUNG BIJI LOTUS (NELUMBO NUCIFERA) DAN RUMPUT LAUT (EUCHUMMA COTTONI). Undergraduate thesis, Sriwijaya University.

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Abstract

AINUR ROHMANIA. The Charateristics Physicochemical And Sensory Of Flakes Cereal Composition From Lotus (Nelumbo Nucifera) Seed Flour And Seaweed (Eucheumma Cottoni) Flour. (Supervised by SHERLY RIDHOWATI). This study aimed to determine the physicochemical and sensory characteristics of cereal flakes from lotus seed flour (Nelumbo nucifera) and seaweed flour (Eucheumma cottoni). This research was conducted in a laboratory experiment using the Completely Randomized Design (CRD) method with 4 treatment levels (100% tapioca; 50% tapioca flour, 20% lotus flour, 30% seaweed flour; 20% tapioca flour, 30% lotus flour, 50% seaweed flour; and 30% tapioca flour, 50% lotus flour, 20% seaweed flour) with 3 replications. Parameters in this study consisted of chemical analysis (moisture content, ash, fat, protein, carbohydrate, and crude fiber), physical (absorption index and water solubility), and sensory (hedonic quality). The analysis results showed a significant effect on moisture content, ash, fat, protein, carbohydrate, absorption index and water solubility. The resulting moisture content values ranged from 3.13%-3.61%, ash content ranged from 1.03%-8.25%, fat content ranged from 8.38%-9.19%, protein content ranged from 1.45%-10.96%, carbohydrate content ranged from 67.69%-86.71%, crude fiber content ranged from 1.085% to 5.73%, water absorption index levels ranged from 4.119g/g-5.07g/g and water solubility index levels ranged from 0.017 g/mL-0.032 g/mL. While the sensory analysis showed a significant effect on the value of aroma and color, but did not give a significant effect on the value of taste and texture. The best treatment results were obtained in treatment P2 with a moisture content of 3.51%, ash content of 6.60%, fat content of 8.84%, protein content of 7.50%, carbohydrate content of 72.68%, crude fiber content of 4.72%, water absorption index level of 4.44g/g and water solubility index level of 0.44 g/mL. Keywords: Cereal, Flakes, Flour, Lotus Seed, Seaweed AINUR ROHMANIA. Karakteristik Fisikokimia Dan Sensosris Sereal Flakes Dari Komposisi Tepung Biji Lotus (Nelumbo nucifera) dan Rumput Laut (Eucheumma Cottoni). (Dibimbing oleh SHERLY RIDHOWATI). Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan sensoris sereal flakes dari komposisi tepung biji lotus (Nelumbo nucifera) dan rumput laut (Eucheumma cottoni). Penelitian ini dilaksanakan secara eksperimental laboratorium menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan (100% tapioka; 50% tepung tapioka, 20 % tepung lotus, 30% tepung rumput laut; 20% tepung tapioka, 30 % tepung lotus, 50% tepung rumput laut; dan 30% tepung tapioka, 50 % tepung lotus, 20% tepung rumput laut) dengan 3 kali ulangan. Parameter pada penelitian ini terdiri dari analisis kimia (kadar air, abu, lemak, protein, karbohidrat, dan serat kasar), fisik (indeks penyerapan dan kelarutan air), dan sensoris (mutu hedonik). Hasil analisis menunjukkan pengaruh nyata terhadap kadar air, abu, lemak, protein, karbohidrat, indeks penyerapan dan kelarutan air. Nilai kadar air yang dihasilkan berkisar 3,13%-3,61%, kadar abu berkisar 1,03%- 8,25%, kadar lemak berkisar 8,38%-9,19%, kadar protein berkisar 1,45%-10,96%, kadar karbohidrat berkisar 67,69%-86,71%,kadar serat kasar berkisar 1,085% hingga 5,73%, kadar indeks penyerapan air berkisar 4,119g/g-5,07g/g dan kadar indeks kelarutan air berkisar 0,017 g/mL-0,032 g/mL. Sedangkan analisis sensoris menunjukkan pengaruh nyata terhadap nilai aroma dan warna, tapi tidak memberi pengaruh nyata terhadap nilai rasa dan tekstur. Hasil perlakuan terbaik didapatkan pada perlakuan P2 dengan kadar air sebesar 3,51 %, kadar abu 6,60%, kadar lemak 8,84%, kadar protein 7,50%, kadar karbohidrat 72,68%, kadar serat kasar 4,72%, kadar indeks penyerapan air 4,44g/g dan kadar indeks kelarutan air berkisar 0,44 g/mL. Kata Kunci : Sereal, Flakes, Tepung, Biji Lotus, Rumput Laut

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Sereal, Flakes, Tepung, Biji Lotus, Rumput Laut
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Ainur Rohmania
Date Deposited:	23 Aug 2023 04:06
Last Modified:	23 Aug 2023 04:06
URI:	http://repository.unsri.ac.id/id/eprint/127722

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