SARI, YOLA MAYANG and Baehaki, Ace (2025) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS CRACKER DARI TEPUNG BIJI LOTUS (Nelumbo nucifera) DAN TEPUNG MOCAF (Modified Cassava Flour). Undergraduate thesis, Sriwijaya University.
![]() |
Image
RAMA_54244_05061382126070_COVER.jpg - Cover Image Available under License Creative Commons Public Domain Dedication. Download (344kB) |
![]() |
Text
RAMA_54244_05061382126070.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy |
![]() |
Text
RAMA_54244_05061382126070_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy |
![]() |
Text
RAMA_54244_05061382126070_0009067601_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (1MB) |
![]() |
Text
RAMA_54244_05061382126070_0009067601_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (275kB) | Request a copy |
![]() |
Text
RAMA_54244_05061382126070_0009067601_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (332kB) | Request a copy |
![]() |
Text
RAMA_54244_05061382126070_0009067601_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (495kB) | Request a copy |
![]() |
Text
RAMA_54244_05061382126070_0009067601_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (225kB) | Request a copy |
![]() |
Text
RAMA_54244_05061382126070_0009067601_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (229kB) | Request a copy |
![]() |
Text
RAMA_54244_05061382126070_0009067601_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (462kB) | Request a copy |
Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi tepung biji lotus (Nelumbo nucifera) terhadap karakteristik fisikokimia dan sensoris dari cracker dan menentukan formulasi terbaik yang sesuai dengan SNI (Standar Nasional Indonesia). Penelitiaan ini dilakukan secara kuantitatif, dengan Rancangan Acak Kelompok (RAK), terdiri dari empat taraf perlakuan dan tiga kali pengulangan yaitu P1: tepung mocaf dan tepung biji lotus (100:0), P2: tepung mocaf dan tepung biji lotus (80:20), P3 tepung mocaf dantepung biji lotus (30:70) dan P4: tepung mocaf dan tepung biji lotus (60:40). Parameter penelitian yang digunakan yaaitu uji proksimat (kadar air, kadar abu, kadar protein, kadar lemak), uji tekstur (hardness), uji warna (Lightness, Chroma, Hue) dan uji sensoris (warna, aroma, tekstur rasa). Hasil penelitian analisis kimia menunjukkan nilai kadar air yaitu berkisar antara 4,22%-4,82%, kadar abu 1,30%-1,84%, kadar lemak 13,733%-15,284%, kadar protein 3,233%-8,926%. Hasil penelitian uji tekstur (hardness) yaitu berkisar antara 236,1gf-279,7 gf. Hasil penelitian uji warna Lightenss yaitu berkisar antara 86,76-93,093, nilai Chroma 36,177-46,613, nilai Hue 74,369-74,399. Hasil uji sensoris parameter warna, aroma, tekstur dan rasa disukai oleh panelis. Hasil penelitian berpengaruh nyata terhadap karakteristik fisikokimia dan sensoris cracker pada kadar protein, kadar abu, uji lightness, uji chroma, nilai hardness dan uji sensoris parameter warna, sedangkan tidak berpengaruh nyata terhadap uji kadar air, kadar lemak, nilai hue, uji sensoris parameter tekstur, rasa dan aroma. Formulasi terbaik yang didapatkan pada penelitian ini yaitu pada perlakuan P3 yaitu subtitusi 30% tepung biji lotus
Item Type: | Thesis (Undergraduate) |
---|---|
Uncontrolled Keywords: | cracker, tepung biji lotus, tepung mocaf |
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: | Yola Mayang Sari |
Date Deposited: | 03 Jul 2025 06:21 |
Last Modified: | 03 Jul 2025 06:21 |
URI: | http://repository.unsri.ac.id/id/eprint/176640 |
Actions (login required)
![]() |
View Item |