title: PENGARUH FORMULASI TEPUNG DAUN KELOR  (Moringa oleifera) DAN TEPUNG TERIGU TERHADAP  KARAKTERISTIK FISIK DAN SENSORI NUGET IKAN PATIN  (Pangasius hypophtalmus)
creator: Vika , Nurmanita Dewi 
subject: 630 Pertanian dan teknologi yang berkaitan
description: This research aims to determine the effect of Moringa leaf flour and wheat flour  formulations on the physical and sensory characteristics of catfish nugets and  determine the best Moringa leaf meal and wheat flour formulations and the  chemical characteristics of the best treatment catfish nugets.This study was  prepared in a Complete Group Randomized Design (RAKL), with a single factor  of 6 level treatments and 4 replication. The factors used are the formulation of  moringa leaf flour and wheat flour, namely P1 (0%: 50%), P2 (10%: 40%), P3  (15%: 35%), P4 (20%: 30%), P5 (25%: 25%), P6 (30%: 20%). The data obtained  were tested for similarity of variance with the Barlett test and data similarity with  the Tukey test. Furthermore, the data is analyzed by variety analysis to obtain an  estimator of error variety and determine the effect of treatment. Then the data was  further analyzed using the BNJ test at the level of 5%. The results showed that  there was an influence of the formulation of Moringa leaf flour and wheat flour on  physical characteristics (hardness, texture and color), moisture content and  sensory tests. The P2 treatment showed an increase in protein content by 1.39%,  fat content by 3.8%, ash content by 0.13%, antioxidant activity by 25.51%, and  crude fiber content by 2.196% compared to P1 nugets (control). Consumption of 4  pieces of catfish nugets with Moringa leaf flour10% can contribute to meeting  daily fiber needs as much as 2.2%.  Keywords : Catfish nugets, moringa leaf meal, wheat flour    Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung daun kelor  dan tepung terigu terhadap karakteristik fisik dan sensori nuget ikan patin dan  menentukan formulasi tepung daun kelor dan tepung terigu terbaik dan  karakteristik kimia nuget ikan patin perlakuan terbaik. Penelitian ini disusun  dalam Rancangan Acak Kelompok Lengkap (RAKL), dengan faktor tunggal 6  perlakuan dan 4 ulangan. Faktor yang digunakan yaitu formulasi tepung daun keor  dan tepung terigu yaitu P1(0%: 50%), P2 (10%: 40%), P3 (15%: 35%), P4 (20%:  30%), P5 (25%: 25%), P6 (30%: 20%). Data yang diperoleh diuji kesamaan  ragamannya dengan uji Barlett dan kemenambahan data dengan uji Tukey.  Selanjutnya data dianalisis dengan analisis ragam untuk mendapatkan penduga  ragam galat dan mengetahui pengaruh perlakuan. Kemudian data dianalisis lebih  lanjut dengan menggunakan uji BNJ pada taraf 5%. Hasil penelitian  menunjukkan bahwa terdapat pengaruh formulasi tepung daun kelor dan tepung  terigu terhadap karakteristik fisik (hardness, tekstur dan warna), kadar air dan uji  sensori. Perlakuan P2 menunjukkan peningkatan kadar protein sebesar 1,39%,  kadar lemak 3,8%, kadar abu 0,13%, aktivitas antioksidan 25,51%, dan kadar  serat kasar 2,196% dibandingkan dengan nuget P1 (kontrol). Konsumsi 4 potong  nuget ikan patin dengan tepung daun kelor 10% dapat berkontribusi untuk  memenuhi kebutuhan serat harian sebanyak 2,2%.  Kata Kunci : Nuget ikan patin, tepung daun kelor, tepung terigu
publisher: FAKULTAS PERTANIAN
date: 2023-11-23
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/77347/1/ABSTRAK.pdf
format: text
identifier: http://digilib.unila.ac.id/77347/2/SKRIPSI%20FULL.pdf
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identifier: http://digilib.unila.ac.id/77347/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf
identifier:   Vika , Nurmanita Dewi   (2023) PENGARUH FORMULASI TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG TERIGU TERHADAP KARAKTERISTIK FISIK DAN SENSORI NUGET IKAN PATIN (Pangasius hypophtalmus).  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/77347/