PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS KUE MAKSUBA LAPIS KOJO

PUTRI, RAHMILIA ALIFA and Sugito, Sugito (2021) PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS KUE MAKSUBA LAPIS KOJO. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05031181520017.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_41231_05031181520017_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
Preview	Text RAMA_41231_050381520017_0005097901_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (883kB) | Preview
	Text RAMA_41231_050381520017_0005097901_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (210kB) | Request a copy
	Text RAMA_41231_050381520017_0005097901_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (356kB) | Request a copy
	Text RAMA_41231_050381520017_0005097901_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (239kB) | Request a copy
	Text RAMA_41231_050381520017_0005097901_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (84kB) | Request a copy
	Text RAMA_41231_050381520017_0005097901_06-ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (77kB) | Request a copy
	Text RAMA_41231_050381520017_0005097901_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (808kB) | Request a copy

Abstract

The objective of this research was to determine the effect of adding preservatives on chemical and sensory characteristics of the maksuba lapis kojo cake. The research was conducted at Agricultural Product Chemical Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, from August 2019 to October 2019. The research used a Completely Randomized Design (RAL) with two treatment factors, namely the type of preservative (A) which consisted of 3 treament levels and and the concentration of preservative (B) which consisted of 2 treament levels, each treatment was repeated three times. The parameters observed included chemical characteristics (moisture content, ash content, acidity, protein content, and fat content), as well as organoleptic tests using hedonic tests (color, aroma, taste, and texture). The results showed that the type of preservative had a significant effect on chemical characteristics (moisture content, ash content, and acidity), the concentration of preservatives had a significant effect on chemical chemical characteristics (moisture content, ash content and acidity) and the interaction between preservative concentration and acidity. the type of preservative has a significant effect on the value of chemical characteristics (moisture content, ash content, and acidity). Makuba layer kojo cake with the addition of 2 g of cinnamon (A1B2) was the best treatment based on sensory tests, namely aroma (3.40), taste (3.08), texture (3.20), and color (3.12). ) is categorized as “preferred”.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	preservatives, cinnamon, propionate, sorbate
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Rahmilia Alifa Putri
Date Deposited:	26 Jan 2022 06:21
Last Modified:	26 Jan 2022 06:21
URI:	http://repository.unsri.ac.id/id/eprint/62851

Actions (login required)

View Item