KARAKTERISTIK KIMIA DAN SENSORI TAPE BIJI LOTUS (Nelumbo nucifera)

FEBRIANSYAH, ERIC and Widiastuti, Indah and Baehaki, Ace (2021) KARAKTERISTIK KIMIA DAN SENSORI TAPE BIJI LOTUS (Nelumbo nucifera). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the Chemical and sensory Characteristics of Lotus Seeds Tape (Nelumbo Nucifera). This research was carried out from february 2021 to March 2021. This study used a randomized block design (RAK) with 3 treatment factors and was repeated 3 times. The treatment used aincrement yeast 0.5%, 1%, dan 1.5%. The parameters of this research include chemical analysis (moisture content, protein content, carbohydrate content), antioxidant alcohol and sensory test (organoleptic). The result showed that the treatment had a significant effect at the increment yeast 0.5% on the value of water content (15.87% - 18.23%), protein content (24.49% 26.65%), carbohydrate content (52.14% - 56.24%) activity antioxidant (105.98 ppm - 115.12 ppm) and alcohol content (0.15% - 0.22%) of the lotus seeds tape. Sensory analysis based on sensory tests on the appearance, taste and texture of paddy field snail chips obtained results that were not significantly different whereas in the aroma test different result.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	lotus, ragi, tape.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Eric Febriansyah
Date Deposited:	29 Dec 2021 06:32
Last Modified:	29 Dec 2021 06:32
URI:	http://repository.unsri.ac.id/id/eprint/60212

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