PENGARUH PERBANDINGAN TEPUNG TERIGU DAN TEPUNG DAGING IKAN LELE DUMBO (Clarias gariespinus) TERHADAP SIFAT KIMIA DAN SENSORI MIE BASAH

DIAH , SHIHATIN WASALAMAH (2024) PENGARUH PERBANDINGAN TEPUNG TERIGU DAN TEPUNG DAGING IKAN LELE DUMBO (Clarias gariespinus) TERHADAP SIFAT KIMIA DAN SENSORI MIE BASAH. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

Preview	File PDF ABSTRAK - Diah Sw.pdf Download (203Kb) | Preview
	File PDF SKRIPSI FULL TANPA LAMPIRAN - Diah Sw.pdf Restricted to Hanya staf Download (1814Kb) | Minta salinan
Preview	File PDF SKRIPSI TANPA PEMBAHASAN DAN LAMPIRAN - Diah Sw.pdf Download (1426Kb) | Preview

Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

ABSTRACT The utilization of catfish (Clarias gariespinus) meat flour in the production of wet noodles represented an effort to enhance the source of animal protein and improve the nutritional value of wet noodles. The aim of this study was to determine the chemical quality, which included moisture content, protein content, ash content, and sensory quality encompassing texture, color, taste, and aroma, as well as to identify the best ratio of wheat flour and catfish meat flour from six treatment levels in accordance with SNI wet noodles No. 2987-2015. The research was designed using a Completely Randomized Block Design (CRBD) with five treatments and four replications, consisting of six ratios of wheat flour (WF) and catfish meat flour (CMF): P0/control (100%:0%); P1 (95%:5%); P2 (90%:10%); P3 (85%:15%); P4 (80%:20%); and P5 (75%:25%). The observed parameters included moisture content, ash content, protein content, and sensory attributes (texture, color, taste, aroma, overall acceptance). The data obtained were analyzed using ANOVA and further tested with the Honestly Significant Difference (HSD) at a 5% significance level. The results of the study showed that treatment P2 (90%:10%) yielded the best results, with moisture content of 51.08%, ash content of 0.82%, protein content of 7,23%, texture 4.08 (non-sticky and chewy), color 3.81 (dark yellow), taste 3.58 (quite liked), aroma 3.00 (slightly fishy), and total acceptance 4.00 (liked). The wet noodles with the best ratio of wheat flour and catfish meat flour met the SNI 2987:2015 standards for wet noodles. Kata kunci: catfish meat flour, wheat flour, wet noodle ABSTRAK Pemanfaatan tepung daging ikan lele dumbo (Clarias gariespinus) dalam pembuatan mie basah merupakan salah satu upaya untuk menambah sumber protein hewani dan meningkatkan nilai gizi mie basah. Tujuan penelitian mengetahui mutu kimia yang meliputi kadar air, kadar protein, kadar abu dan nilai mutu sensori meliputi tekstur, warna, rasa, dan aroma, serta mendapatkan perbandingan tepung terigu dan tepung daging ikan lele dumbo terbaik dari enam taraf perlakuan sesuai SNI mie basah No. 2987-2015. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 6 perlakuan dan 4 kali ulangan yang terdiri dari 6 taraf perbandingan tepung terigu (TT) dan tepung daging ikan lele dumbo (TL) yaitu P0/kontrol (100%: 0%); P1 (95%:5%); P2 (90%:10%); P3 (85%:15%); P4 (80%: 20%); dan P5 (75%:25%). Parameter yang diamati yaitu kadar air, kadar abu, kadar protein, sensori (tekstur, warna, rasa, aroma, penerimaan keseluruhan). Data yang diperoleh dianalisis ragam (ANARA) dan uji lanjut BNJ (Beda Nyata Jujur) taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan P2 (90%:10%) merupakan perlakuan terbaik dengan kadar air sebesar 51,08%, kadar abu sebesar 0,82%, kadar protein sebesar 7,23%, skor tekstur 4,08 (tidak lengket dan kenyal), skor warna 3,81(kuning gelap), skor rasa 3,58 (agak suka), skor aroma 3,00 (sedikit khas ikan), dan skor penerimaan keseluruhan 4,00 (suka). Mie basah dengan perbandingan tepung terigu dan tepung daging ikan lele dumbo perlakuan terbaik memenuhi SNI 2987:2015 tentang mie basah. Kata kunci: tepung daging ikan lele dumbo, tepung terigu, mie basah

Jenis Karya Akhir:	Skripsi
Subyek:	600 Teknologi (ilmu terapan) 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi:	FAKULTAS MIPA > Prodi Magister Ilmu Kimia
Pengguna Deposit:	A.Md Cahya Anima Putra .
Date Deposited:	26 Feb 2025 14:14
Terakhir diubah:	26 Feb 2025 14:14
URI:	http://digilib.unila.ac.id/id/eprint/85070

Actions (login required)

Lihat Karya Akhir