PENGARUH SUHU DAN WAKTU PEMASAKAN TERHADAP KOMPOSISI PROKSIMAT PEMBUATAN SUSU DARI BIJI LOTUS (Nelumbo nucifera)

BUANA, JENY PUSPHYTA and Baehaki, Ace and Sudirman, Sabri (2021) PENGARUH SUHU DAN WAKTU PEMASAKAN TERHADAP KOMPOSISI PROKSIMAT PEMBUATAN SUSU DARI BIJI LOTUS (Nelumbo nucifera). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of temperature and cooking time on the on the proximate processing of lotus milk from Nelumbo nucifera seeds, and the best treatment for this milk product. The research method has used a factorial randomized block design with 2 treatment factors. There were the cooking temperature (80℃, 90℃, 100℃) and cooking time (10 min, 30 min, 50 min) with 2 replications. The parameters included viscosity, proximate, and organoleptic analysis. The results showed that the ash content of the lotus seed milk has increased in 100℃. Otherwise, the protein of lotus milk was up to in 90℃, then down to in 100℃. The fat content of lotus milk has decreased for all cooking temperatures. The best treatment in sensory analysis was the lotus milk which have been made in 80℃ with 10 min cooking times, it was thicker and whiter than others.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Biji lotus, Proksimat, Susu nabati, Nelumbo nucifera.
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:	Jeny pusphyta buana
Date Deposited:	28 Jul 2021 07:43
Last Modified:	28 Jul 2021 07:43
URI:	http://repository.unsri.ac.id/id/eprint/50802

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