ARAKTERISTIK FISIK DAN KIMIA BUBUR SUMSUM INSTAN TANPA SANTAN DENGAN PENAMBAHAN TEPUNG BIJI BUNGA MATAHARI (Helianthus annuss L.) DAN TEPUNG SAGU (Metroxylon sagu Rottb.)

ANGGRIANI, LELA and Priyanto, Gatot (2022) ARAKTERISTIK FISIK DAN KIMIA BUBUR SUMSUM INSTAN TANPA SANTAN DENGAN PENAMBAHAN TEPUNG BIJI BUNGA MATAHARI (Helianthus annuss L.) DAN TEPUNG SAGU (Metroxylon sagu Rottb.). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the physical and chemical characteristics of instant bubur sumsum without coconut milk with the addition of sunflower seed flour (Helianthus annuus L.) and sago flour (Metroxylon sago Rottb.). The study used a Factorial Completely Randomized Design with two treatment factors and each treatment was repeated 2 times. The first factor is the proportion of flour (A) The first factor is the proportion of flour (A) (A1 = 100% rice flour: 0% sunflower seed flour: 0% sago flour, A2 = 10% rice flour: 20% sunflower seed flour: 70% sago flour, A3 = flour rice 0% : sunflower seed flour 50% : sago flour 50%, A4= rice flour 10% : sunflower seed flour 70% : sago flour 20%, A5= rice flour 0% : sunflower seed flour 75% : flour sago 25%) and the second factor is the length of the cooking process (B) (B1 = 10 minutes, B2 = 20 minutes, B3 = 30 minutes, B4 = 40 minutes). The parameters observed included physical characteristics (specific gravity, color), chemical characteristics (moisture content, ash content, fat content, and protein content) and sensory characteristics using hedonic quality tests including (taste and texture). The results showed that the addition of sunflower seed flour had a significant effect on rehydration, color (lightness (L*), redness (a*), yellowness (b*)), moisture content, ash content, fat content, protein content. The length of the cooking process had a significant effect on rehydration, color (Redness (a*), yellowness (b*)), fat content, and protein content. Parameters that have met SNI No. 01-7111.01-2005 such as parameters of ash content and fat content which have values of 3.36% and 23.42, respectively. Meanwhile, those that exceed the SNI on the parameters of water content and protein content are 10.23% and 13.50%, respectively. Keywords: bubur sumsum, flour proportion, cooking process time.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bubur Sumsum, Proporsi Tepung, Lama Proses Pemasakan
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Lela Anggriani
Date Deposited:	19 Jan 2023 13:56
Last Modified:	19 Jan 2023 13:56
URI:	http://repository.unsri.ac.id/id/eprint/86803

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