?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+TEPUNG+DAUN+KELOR%0D%0A(Moringa+Oleifera+L.)+TERHADAP+KARAKTERISTIK+FISIK%2C+KIMIA%0D%0ADAN+SENSORI+SIOMAY+IKAN+NILA+(Oreochromis+niloticus)%0D%0A%0D%0AEFFECT+OF+ADDING+MORINGA+LEAF+FLOUR+(Moringa+Oleifera+L.)%0D%0AON+THE+PHYSICAL%2C+CHEMICAL+AND+SENSORY+CHARACTERISTICS%0D%0AOF+TILAPIA+FISH+(Oreochromis+niloticus)+DUMPLINGS&rft.creator=Siti+%2C+Murdila+Arni&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Processed+fishery+products+in+the+form+of+dumpling+are+high+in+carbohydrates+and%0D%0Aprotein%2C+because+they+are+made+from+at+least+30%25+minced+meat+mixed+with+flour%0D%0Aand+other+ingredients.+However%2C+dumpling+is+low+in+fiber+and+needs+to+be%0D%0Asupplemented+with+high+fiber+ingredients%2C+such+as+Moringa+leaf+flour.+The+aim+of%0D%0Athis+research+is+to+determine+the+effect+of+adding+Moringa+leaf+flour+on+the%0D%0Aphysical%2C+chemical+and+sensory+characteristics+of+tilapia+dumpling%2C+as+well+as+to%0D%0Aestablish+the+proportion+of+Moringa+leaf+flour+addition+that+produces+the+best%0D%0Atilapia+dumpling+in+accordance+with+SNI+7756%3A2013.+The+research+was+conducted%0D%0Ausing+a+Complete+Randomized+Block+Design+(RAKL)+with+one+factor+and+four%0D%0Areplications+consisting+of+6+levels%2C+namely+the+concentration+of+Moringa+leaf+flour%0D%0Aaddition+of+0%25+(P1)%2C+1%25+(P2)%2C+2%25+(P3)%2C+3%25+(P4)%2C+4%25+(P5)+and+5%25+(P6).+The+best%0D%0Atreatment+is+determined+using+the+star+method.+The+research+findings+indicated%0D%0Athat+the+addition+of+Moringa+leaf+flour+had+influenced+the+physical%2C+chemical%2C+and%0D%0Asensory+characteristics+of+tilapia+fish+dumpling.+The+best+treatment+for+tilapia%0D%0Adumpling+was+treatment+P6+(5%25)+with+a+gel+strength+value+of+122.37g%2C+water%0D%0Acontent+of+58.97%25%2C+texture+of+3.24+(chewy)%2C+taste+of+4.54+(very+characteristic+of%0D%0AMoringa)%2C+aroma+of+4.75+(+very+characteristic+of+Moringa)+color+of+4.87+(dark%0D%0Agreen)%2C+ash+content+of+2.24%25%2C+crude+fiber+content+of+12.53%25%2C+fat+content+of+1.97%25%2C%0D%0Aprotein+content+of+12.19%25+and+antioxidant+activity+of+4087.90+ppm.%0D%0AKey+words%3A+fish+dumpling%2C+moringa+leaf+flour%2C+tilapia+fish%2C+fiber%0D%0A%0D%0AProduk+olahan+hasil+perikanan+berupa+siomay%2C+tinggi+akan+karbohidrat+dan+protein%2C%0D%0Akarena+terbuat+dari+lumatan+daging+minimal+30%25+dengan+campuran+tepung+dan%0D%0Abahan-bahan+lainnya.+Akan+tetapi%2C+siomay+rendah+serat+dan+perlu+ditambahkan%0D%0Abahan+tambahan+yang+tinggi+serat%2C+yaitu+berupa+tepung+daun+kelor.+Tujuan%0D%0Apenelitian+ini+adalah+mengetahui+pengaruh+penambahan+tepung+daun+kelor+terhadap%0D%0Akarakteristik+fisik%2C+kimia+dan+sensori+siomay+ikan+nila+serta+menentukan+porsi%0D%0Apenambahan+tepung+daun+kelor+yang+menghasilkan+siomay+ikan+nila+terbaik+dan%0D%0Asesuai+SNI+7756%3A2013.+Penelitian+dilakukan+dengan+Rancangan+Acak+Kelompok%0D%0ALengkap+(RAKL)+dengan+satu+faktor+dan+empat+kali+ulangan+yang+terdiri+dari+6%0D%0Ataraf+yaitu+konsentrasi+penambahan+tepung+daun+kelor+sebesar+0%25+(P1)%2C+1%25+(P2)%2C%0D%0A2%25+(P3)%2C+3%25+(4)%2C+4%25+(P5)+dan+5%25+(P6).+Perlakuan+terbaik+ditentukan+menggunakan%0D%0Ametode+bintang.+Hasil+penelitian+menunjukkan+bahwa+penambahan+tepung+daun%0D%0Akelor+berpengaruh+terhadap+karakteristik+fisik%2C+kimia+dan+sensori+siomay+ikan+nila.%0D%0ASiomay+ikan+nila+perlakuan+terbaik+adalah+perlakuan+P6+(5%25)+dengan+nilai+kekuatan%0D%0Agel+122%2C37g%2C+kadar+air+58%2C97%25%2C+tekstur+3%2C24+(kenyal)%2C+rasa+4%2C54+(sangat+khas+kelor)%2C%0D%0Aaroma+4%2C75+(sangat+khas+kelor)+warna+4%2C87+(hijau+gelap+pekat)%2C+kadar+abu+2%2C24%25%2C%0D%0Akadar+serat+kasar+12%2C53%25%2C+kadar+lemak+1%2C97%25%2C+kadar+protein+12%2C19%25+dan+aktivitas%0D%0Aantioksidan+4087%2C90+ppm.%0D%0AKata+kunci%3A+siomay+ikan%2C+tepung+daun+kelor%2C+ikan+nila%2C+serat&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-07-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82417%2F1%2F1.%2520ABSTRAK%2520-%2520Sitimurdila%2520arni.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82417%2F2%2F2.%2520SKRIPSI%2520FULL..%2520-%2520Sitimurdila%2520arni.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82417%2F3%2F3.%2520SKRIPSI%2520TANPA%2520BAB%2520PEMABAHASAN..%2520-%2520Sitimurdila%2520arni.pdf&rft.identifier=++Siti+%2C+Murdila+Arni++(2024)+PENGARUH+PENAMBAHAN+TEPUNG+DAUN+KELOR+(Moringa+Oleifera+L.)+TERHADAP+KARAKTERISTIK+FISIK%2C+KIMIA+DAN+SENSORI+SIOMAY+IKAN+NILA+(Oreochromis+niloticus)+EFFECT+OF+ADDING+MORINGA+LEAF+FLOUR+(Moringa+Oleifera+L.)+ON+THE+PHYSICAL%2C+CHEMICAL+AND+SENSORY+CHARACTERISTICS+OF+TILAPIA+FISH+(Oreochromis+niloticus)+DUMPLINGS.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F82417%2F