PENGARUH KONSENTRASI BUMBU RENDANG PADA PEMBUATAN SAYUR BUAH NANGKA (ARTOCARPUS HETEROPHYLLUS LAMK)

UTAMI, LAILA SEPTA and Hamzah, Basuni and Lidiasari, Eka (2021) PENGARUH KONSENTRASI BUMBU RENDANG PADA PEMBUATAN SAYUR BUAH NANGKA (ARTOCARPUS HETEROPHYLLUS LAMK). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of the addition of rendang seasoning concentration on the making jackfruit curry. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and the treatment was repeated in triplicates. The first factor is the concentration of jackfruit (A1 30% and A2 35%), the second factor is the concentration of rendang seasonings (B1 5%, B2 7,5%, and B3 10%). The parameters observed included physical characteristics (color), chemical characteristics (moisture content, ash content, fat content, and protein content), and sensory characteristics using the hedonic test (appearance, taste, texture, and aroma). The best treatment will be analyzed its fat and protein content. The results showed that the concentration of jackfruit had a significant effect on color (lightness (L *)) and ash content, while the concentration of seasonings had a significant effect on color (redness (a *) and yellowness (b *)) and ash content. The interaction of jackfruit concentration and seasoning concentration has a significant effect on the sensory characteristics (appearance, taste, and texture) of the resulting jackfruit curry with rendang seasoning. The best treatment was A1B1 (30% jackfruit and 5% rendang seasoning) with the hedonic test value (3.12 for appearance, 3.16 for taste, and 3.24 for texture, physical characteristics of Jackfruit curry with rendang seasoning A1B1 respectively 57.27% for L *, 2.50 for a *, 18.63 for b *, and chemical characteristics consisting of 47.11% for moisture content, 1.25% for ash content, 10.58% for fat content, and 25.59% for protein content. Keywords : jackfruit, seasoning, rendang

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Buah nangka, Bumbu, Rendang
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mrs. Laila Septa Utami
Date Deposited:	22 Jul 2021 06:25
Last Modified:	07 Mar 2022 06:55
URI:	http://repository.unsri.ac.id/id/eprint/50183

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