?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=%0D%0AEFEK+PENAMBAHAN+ANTIOKSIDAN+TERHADAP+SIFAT+SENSORI+DAN+LAMA+SIMPAN+ROTI+TAWAR+YANG+DIFORTIFIKASI%0D%0ADENGAN+MINYAK+IKAN%0D%0A%0D%0A&rft.creator=TIAS+APRIYANI+%2C+1114051057&rft.subject=Pertanian+(+Umum+)&rft.subject=Budidaya+.+Perikanan+.+Angling&rft.description=ABSTRAK%0D%0ARoti+tawar+merupakan+produk+pangan+yang+memiliki+kandungan+karbohidrat+yang+tinggi%2C+namun+mengandung+sedikit+kadar+omega-3.++Untuk+meningkatkan+kadar+omega-3+pada+roti+tawar+perlu+dilakukan+fortifikasi%2C+yaitu+dengan+penambahan+minyak+ikan.++Minyak+ikan+bersifat+sensitif+terhadap+oksidasi%2C+maka+penambahannya+pada+roti+tawar+menyebabkan+perubahan+organoleptik+terutama+pada+aroma+dan+berpengaruh+terhadap+lama+simpan.++Oleh+karena+itu%2C+perlu+dilakukan+penambahan+antioksidan+untuk+mempertahankan+sifat+organoleptik+dan+memperpanjang+masa+simpan+roti+tawar.++Penelitian+ini+bertujuan+untuk+mendapatkan+jumlah+kombinasi+antioksidan+yang+tepat+dan+efektif++dalam+mencegah+reaksi+oksidasi+sehingga+dapat+mempertahankan+sifat+sensori+dan+memperpanjang+lama+simpan+roti+tawar+yang+difortifikasi+dengan+minyak+ikan.%0D%0APenelitian+disusun+dalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+dua+faktor+yaitu+variasi+kombinasi+asam+askorbat+dan+BHA+(0+dan+0%2C02%25+b%2Fb%3B+0%2C005%25+b%2Fb+dan+0%2C015%25+b%2Fb%3B+0%2C01%25+b%2Fb+dan+0%2C01%25+b%2Fb%3B+0%2C015%25+b%2Fb+dan+0%2C005%25+b%2Fb%3B+0%2C02%25+b%2Fb+dan+0)%2C+dan+lama+penyimpanan+(0%2C+3%2C+dan+6+hari).++Semua+data+hasil+pengamatan+diuji+kesamaan+ragamnya+dengan+uji+Bartlett+dan+kemenambahan+data+diuji+dengan+uji+Tuckey.++Data+dianalisis+dengan+sidik+ragam+untuk+mendapatkan+penduga+ragam+galat+kemudian+diuji+lanjut+dengan+uji+BNT+untuk+menentukan+perlakuan+terbaik.++Hasil+penelitian+menunjukkan+bahwa+perlakuan+kombinasi+asam+askorbat+0%2C010%25+b%2Fb+dan+BHA+0%2C010%25+b%2Fb+menghasilkan+roti+tawar+dengan+sifat+organoleptik+terbaik+dan+bilangan+peroksida+terendah.++Penambahan+kombinasi+asam+askorbat+dan+BHA+juga+menghasilkan+roti+tawar+yang+dapat+disimpan+hingga+3+hari+tanpa+perubahan+sifat+organoleptik+dan+bilangan+peroksida+secara+nyata.%0D%0A%0D%0AKata+kunci+%3A+roti+tawar%2C+fortifikasi%2C+minyak+ikan%2C+asam+lemak+omega-3%2C+antioksidan%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0A%0D%0ABread+is+kind+of+food+product+which+contains+high+carbohydrate+content%2C+meanwhile+it+contains+low+omega-3+fatty+acid+content.++The+composition+of+omega-3+fatty+acid+in+bread+can+be+increased+by+fortification+with+fish+oil.++Fish+oil+is+susceptible+to+oxidation%2C+which+causes+changes+in+odor+and+flavor+that+affect+the+shelf+life+of+bread.++Therefore%2C+it+is+necessary+to+add+antioxidants+into+the+bread+fortified+by+fish+oil+to+maintain+the+organoleptic+properties+and+extend+shelf+life+of+the+bread.++This+research+was+aimed+to+determine+the+effect+of+addition+of+combination+of+antioxidants+into+bread+fortified+by+fish+oil+to+retain+the+organoleptic+properties+and+extend+the+shelf+life+of+the+bread.%0D%0A%0D%0AResearch+was+arranged+in+Randomized+Block+Design+Complete+(RBDC)+with+two+factors%2C+that+were+combination+of+ascorbic+acid+and+BHA+(0+and+0%2C02%25+w%2Fw%2C+0%2C005%25+w%2Fw+and+0%2C015%25+w%2Fw%2C+0%2C01%25+w%2Fw+and+0%2C001%25+w%2Fw%2C+0%2C0015%25+w%2Fw+and+0%2C005+w%2Fw%2C+0%2C02%25+w%2Fw+and+0)%2C+and+storage+time+(0%2C+3%2C+and+6+days).++All+the+data+from+the+experiment+were+analyzed+by+Bartlett+Test+for+equality+of+variance+and+Tukey+Test+for+data+additivity.++The+data+were++analyzed+by+Analys+of+Variant+to+get+the+error+variance+estimators+and+differences+between+treatments.++The+data+were+then+tested+further+by+LSD+Test+to+determine+the+best+treatment.++The+result+showed+that+addition+of+the+0%2C010%25+w%2Fw+of+ascorbic+acid+and+0%2C010%25+w%2Fw+of+BHA+into+fortified+bread+produced+the+bread+that+had+the+best+organoleptic+properties+and+the+lowest+peroxide+value.++Additionally%2C+such+treatment+produced+the+bread+that++could+be+stored+for+3+days+without+changing+its+organoleptic+properties+significantly.%0D%0A%0D%0AKey+words+%3A+bread%2C+fortification%2C+fish+oil%2C+omega-3+fatty+acid%2C+antioxidant%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2016-04-13&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F22080%2F1%2FABSTRAK%2520%2528ABSTRACT%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F22080%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F22080%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++TIAS+APRIYANI+%2C+1114051057++(2016)++EFEK+PENAMBAHAN+ANTIOKSIDAN+TERHADAP+SIFAT+SENSORI+DAN+LAMA+SIMPAN+ROTI+TAWAR+YANG+DIFORTIFIKASI+DENGAN+MINYAK+IKAN.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F22080%2F