PENGARUH PERBEDAAN METODE PEMASAKAN DAN KONSENTRASI PENAMBAHAN TEPUNG KACANG KEDELAI TERHADAP KARAKTERISTIK TORTILLA CHIPS

VANIA, VANIA and Rosidah, Umi and Syafutri, Merynda Indriyani (2019) PENGARUH PERBEDAAN METODE PEMASAKAN DAN KONSENTRASI PENAMBAHAN TEPUNG KACANG KEDELAI TERHADAP KARAKTERISTIK TORTILLA CHIPS. Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this research was to determine the effect of difference cooking methods and concentration of soybean flours addition on tortilla chips characteristics. This research was conducted in April 2019 until January 2020 at the Laboratory of Agricultural Product Chemistry and the Sensory Laboratory of the Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Split Plot Design (SPB) with the main plot was the difference cooking methods (deep fat frying and microwave oven) and the section plot was the concentration of soybean flours addition (0%, 10%, 20%, 30%, 40% and 50%). The observed parameters were physical (color and hardness), chemical (moisture, ash content, fat, protein, carbohydrates and dietary fiber) and sensory characteristics (color, texture and taste used hedonic test). The results showed that difference cooking methods had significant effects on lightness (L*), redness (a*), hardness and moisture. Concentration of soybean flours addition had significant effects on lightness (L*), redness (a*), yellowness (b*), hardness, moisture and ash content. The interaction of cooking method and concentration of soybean flours addition had significant effects on moisture and ash content. Tortilla chips of this research had complied the moisture, fat, protein, carbohydrate and dietary fiber standard according to USDA (United States Departement of Agriculture) snacks tortilla chips. The best treatment was tortilla chips with microwaved method and addition of 20% soybean flour treatment according to hedonic test (color, taste and texture) in scale liked by panelists and fat content of 9.53%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	deep fat frying, microwave oven, soybean flours, tortilla chips
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 4483 not found.
Date Deposited:	17 Jan 2020 07:43
Last Modified:	17 Jan 2020 07:43
URI:	http://repository.unsri.ac.id/id/eprint/24469

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