?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=FORMULASI+VIRGIN+COCONUT+OIL+(VCO)+DAN+PENGEMULSI%0D%0ALESITIN+KEDELAI+TERHADAP+STABILITAS+EMULSI+DAN+SIFAT%0D%0ASENSORI+PASTA+KACANG+MERAH&rft.creator=+SUCI+MARITA+DAMAIYANTI+%2C+1014051015&rft.subject=Pertanian+(+Umum+)&rft.description=Kacang+merah+dan+VCO+merupakan+bahan+pangan+yang+produksinya+melimpah+di%0D%0AIndonesia%2C+tetapi+belum+dimanfaatkan+secara+optimal.+Pada+penelitian+ini+kacang%0D%0Amerah+dan+VCO+diolah+menjadi+produk+pasta+kacang+merah+sebagai+upaya%0D%0Adiversifikasi+pangan.+Tujuan+penelitian+ini+untuk+mendapatkan+formulasi%0D%0Apenambahan+minyak+VCO+dan+lesitin+yang+tepat+untuk+menghasilkan+pasta+kacang%0D%0Amerah+dengan+stabilitas+emulsi+dan+sifat+organoleptik+terbaik.+Penelitian+ini%0D%0Adisusun+menggunakan+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+satu%0D%0Afaktor+dan+4+kali+ulangan.+Perlakuan+penelitian+adalah+perbandingan+VCO+dan%0D%0Alesitin+(K)+sebanyak+6+taraf%2C+yaitu+K1+(30%25%3A0%2C25%25)%2C+K2+(45%25%3A0%2C25%25)%2C+K3%0D%0A(60%25%3A0%2C25%25)%2C+K4+(30%25%3A0%2C5%25)%2C+K4+(45%25%3A0%2C5%25)%2C+K6+(60%25%3A0%2C5%25).+Data+hasil%0D%0Apenelitian+diuji+kesamaan+ragam+dengan+uji+Bartlet+dan+kemenambahan+data%0D%0Adengan+uji+Tuckey.+Data+dianalisis+dengan+sidik+ragam+untuk+mendapatkan%0D%0Apenduga+ragam+galat+dan+uji+signifikansi+untuk+mengetahui+pengaruh+antar%0D%0Aperlakuan.+Selanjutnya+data+diuji+lanjut+menggunakan+BNT+pada+taraf+5%25+dan%0D%0A1%25.+Hasil+penelitian+menunjukkan+bahwa+K4+adalah+perlakuan+terbaik+yang%0D%0Amenghasilkan+pasta+kacang+merah+dengan+skor+tekstur+sebesar+3%2C450+(agak+suka)%2C%0D%0Askor+warna+sebesar+3%2C675+(suka)%2C+skor+aroma+sebesar+3%2C650+(suka)%2C+skor+rasa%0D%0Asebesar+3%2C775+(suka)%2C+skor+daya+oles+sebesar+3%2C375+(suka)%2C+stabilitas+emulsi+sebesar%0D%0A0%2C247%25.+Analisis+proksimat+pada+formulasi+K4+menunjukkan+bahwa+kadar+air%2C%0D%0Alemak%2C+karbohidrat%2C+protein%2C+abu%2C+dan+serat+kasar+berturut-turut+sebesar+30%2C01%25%2C%0D%0A11%2C57%25%2C+50%2C45%25%2C+6%2C48%25%2C+1%2C49%25%2C+dan+8%2C97%25.%0D%0AKata+kunci%3A+kacang+merah+pasta%2C+VCO%2C+lesitin%2C+stabilitas+emulsi%0D%0A%0D%0A%0D%0AABSTRACT+BAHASA+INGGRIS%0D%0A%0D%0AFORMULATION+OF+VIRGIN+COCONUT+OIL+(VCO)+AND+EMULSIFIER%0D%0ALECHITIN+OF+SOY+TO+EMULTION+STABILITY+AND+SENSORY%0D%0ACHARACTERISTIC+THE+RED+BEANS+PASTE%0D%0A%0D%0ARed+beans+and+VCO+are+kind+of+foods+produced+abundantly+in+Indonesia%2C+but%0D%0Athese+were+underutilized.+In+this+research%2C+red+beans+and+VCO+were+processed%0D%0Ainto+red+beans+paste+product+as+food+diversification+efforts.+The+objective+of+this%0D%0Aresearch+was+to+obtain+the+best+formulation+of+VCO+and+lechitin+addition+to%0D%0Aproduce+the+best+emultion+stability+and+sensory+characteristic+of+the+red+beans%0D%0Apaste.+The+experiment+was+arranged+in+a+Complete+Randomized+Block+Design%0D%0A(CRBD)+with+one+factor+and+four+repetitions.+The+treatments+had+6+comparison%0D%0Alevels+of+VCO+and+lechitin+(K)%2C+that+were+K1+(30%25%3A0%2C25%25)%2C+K2+(45%25%3A0%2C25%25)%2C+K3%0D%0A(60%25%3A0%2C25%25)%2C+K4+(30%25%3A0%2C5%25)%2C+K4+(45%25%3A0%2C5%25)%2C+and+K6+(60%25%3A0%2C5%25).+The+data%0D%0Awere+analyzed+using+Barlett+test+to+find+homogenity%2C+furthermore+the+Tuckey+test%0D%0Awas+used+to+test+the+additivity.+The+data+were+analyzed+using+ANOVA+to+get%0D%0Aerror+variance+estimators+and+significant+test+to+knew+effect+between+treatments%2C%0D%0Athen+the+data+were+further+analyzed+with+Least+Significant+Difference+(LCD)+test%0D%0Alevel+at+5%25+and+1%25+level.+The+research+results+showed+that+K4+are+the+best%0D%0Aformulation+to+produce+red+beans+paste+with+the+score+of+texture+was+3%2C450%0D%0A(somewhat+like)%2C+the+score+of+color+was+3%2C675+(like)%2C+the+score+of+flavor+was+3%2C650%0D%0A(like)%2C+the+score+of+taste+was+3%2C775+(like)%2C+the+score+of+spreadability+was+3%2C375%0D%0A(like)%2C+and+the+emulsion+stability+was+0%2C247%25.+The+proximate+analyzed+of+K4%0D%0Aresulted+that+the+moisture%2C+fat%2C+carbohydrate%2C+protein%2C+ashes%2C+and+crude+fiber%0D%0Acontents+were+30%2C01%25%2C+11%2C57%25%2C+50%2C45%25%2C+6%2C48%25%2C+1%2C49+%25%2C+and+8%2C97%25%2C%0D%0Arespectivelly.%0D%0AKeywords%3A+red+bean+paste%2C+VCO%2C+lechitin%2C+emultion+stability&rft.publisher=Fakultas+Pertanian&rft.date=2015-11-12&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F15485%2F1%2FABSTRACT.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F15485%2F2%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F15485%2F3%2FCOVER%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F15485%2F4%2FCOVER%2520LUAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F15485%2F5%2FDAFTAR%2520GAMBAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F15485%2F6%2FDAFTAR%2520ISI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F15485%2F7%2FDAFTA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