PENGARUH PENAMBAHAN MALTODEKSTRIN DAN PUTIH TELUR TERHADAP KARAKTERISTIK CUKO PEMPEK MENJADI CUKO PEMPEK INSTAN DENGAN METODE FOAM MAT DRYING

ELWIN, ATHIFAH MAJESTICA and Sugito, Sugito and Hamzah, Basuni (2018) PENGARUH PENAMBAHAN MALTODEKSTRIN DAN PUTIH TELUR TERHADAP KARAKTERISTIK CUKO PEMPEK MENJADI CUKO PEMPEK INSTAN DENGAN METODE FOAM MAT DRYING. Undergraduate thesis, Sriwijaya University.

[img]
Preview
Text
RAMA_41201_05031281320004_0005097901_0012065304_01_front_ref.pdf - Accepted Version
Available under License Creative Commons Public Domain Dedication.

Download (1MB) | Preview
[img] Text
RAMA_41201_05031281320004_0005097901_0012065304_02.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (216kB) | Request a copy
[img] Text
RAMA_41201_05031281320004_0005097901_0012065304_03.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (238kB) | Request a copy
[img] Text
RAMA_41201_05031281320004_0005097901_0012065304_04.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (394kB) | Request a copy
[img] Text
RAMA_41201_05031281320004_0005097901_0012065304_05.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (85kB) | Request a copy
[img] Text
RAMA_41201_05031281320004_0005097901_0012065304_06_ref.pdf - Bibliography
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (187kB) | Request a copy
[img] Text
RAMA_41201_05031281320004_0005097901_0012065304_07_lamp.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Public Domain Dedication.

Download (336kB) | Request a copy

Abstract

The objective of research was to analyze the effect of maltodextrin and egg white on physical, chemical, and organoleptic characteristics of instant cuko pempek.. The research was conducted at the Agricultural Product Processing Chemistry Laboratory, Departement of Agricultural Faculty, Sriwijaya University. The research used a factorial completely rancomized design with two factos, namely maltodekstrin (10%, 15%, 20%). Treatments putih telur addition (30%, 40%, 50%) and were done in triplicates. Observed parameters were physical characteristic (water absorption index (IPA) and water solubility index (IKA)), chemical characteristics (moisture content, ash content, reducing sugar content, pH value and oleoresin analysis), organoleptic test (flavor and aroma). The results showed that the addition of maltodextrin significantly affected the ash content, moisture content, pH value, while the addition of egg whites significantly affected the water solubility index (Ika). The best treatments were taken from the most preferred sensory test ie A1B1 (maltodextrin 10% and 30% egg whites).

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Cuko pempek instant, maltodextrin, egg white
Subjects: S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions: 05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User: Mrs Kharisma Afrianti
Date Deposited: 23 Aug 2019 06:46
Last Modified: 23 Aug 2019 06:46
URI: http://repository.unsri.ac.id/id/eprint/4820

Actions (login required)

View Item View Item