<> <http://www.w3.org/2000/01/rdf-schema#comment> "The repository administrator has not yet configured an RDF license."^^<http://www.w3.org/2001/XMLSchema#string> .
<> <http://xmlns.com/foaf/0.1/primaryTopic> <http://digilib.unila.ac.id/id/eprint/82417> .
<http://digilib.unila.ac.id/id/eprint/82417> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://purl.org/ontology/bibo/Article> .
<http://digilib.unila.ac.id/id/eprint/82417> <http://purl.org/dc/terms/title> "PENGARUH PENAMBAHAN TEPUNG DAUN KELOR\r\n(Moringa Oleifera L.) TERHADAP KARAKTERISTIK FISIK, KIMIA\r\nDAN SENSORI SIOMAY IKAN NILA (Oreochromis niloticus)\r\n\r\nEFFECT OF ADDING MORINGA LEAF FLOUR (Moringa Oleifera L.)\r\nON THE PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS\r\nOF TILAPIA FISH (Oreochromis niloticus) DUMPLINGS"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/82417> <http://purl.org/ontology/bibo/abstract> "Processed fishery products in the form of dumpling are high in carbohydrates and\r\nprotein, because they are made from at least 30% minced meat mixed with flour\r\nand other ingredients. However, dumpling is low in fiber and needs to be\r\nsupplemented with high fiber ingredients, such as Moringa leaf flour. The aim of\r\nthis research is to determine the effect of adding Moringa leaf flour on the\r\nphysical, chemical and sensory characteristics of tilapia dumpling, as well as to\r\nestablish the proportion of Moringa leaf flour addition that produces the best\r\ntilapia dumpling in accordance with SNI 7756:2013. The research was conducted\r\nusing a Complete Randomized Block Design (RAKL) with one factor and four\r\nreplications consisting of 6 levels, namely the concentration of Moringa leaf flour\r\naddition of 0% (P1), 1% (P2), 2% (P3), 3% (P4), 4% (P5) and 5% (P6). The best\r\ntreatment is determined using the star method. The research findings indicated\r\nthat the addition of Moringa leaf flour had influenced the physical, chemical, and\r\nsensory characteristics of tilapia fish dumpling. The best treatment for tilapia\r\ndumpling was treatment P6 (5%) with a gel strength value of 122.37g, water\r\ncontent of 58.97%, texture of 3.24 (chewy), taste of 4.54 (very characteristic of\r\nMoringa), aroma of 4.75 ( very characteristic of Moringa) color of 4.87 (dark\r\ngreen), ash content of 2.24%, crude fiber content of 12.53%, fat content of 1.97%,\r\nprotein content of 12.19% and antioxidant activity of 4087.90 ppm.\r\nKey words: fish dumpling, moringa leaf flour, tilapia fish, fiber\r\n\r\nProduk olahan hasil perikanan berupa siomay, tinggi akan karbohidrat dan protein,\r\nkarena terbuat dari lumatan daging minimal 30% dengan campuran tepung dan\r\nbahan-bahan lainnya. Akan tetapi, siomay rendah serat dan perlu ditambahkan\r\nbahan tambahan yang tinggi serat, yaitu berupa tepung daun kelor. Tujuan\r\npenelitian ini adalah mengetahui pengaruh penambahan tepung daun kelor terhadap\r\nkarakteristik fisik, kimia dan sensori siomay ikan nila serta menentukan porsi\r\npenambahan tepung daun kelor yang menghasilkan siomay ikan nila terbaik dan\r\nsesuai SNI 7756:2013. Penelitian dilakukan dengan Rancangan Acak Kelompok\r\nLengkap (RAKL) dengan satu faktor dan empat kali ulangan yang terdiri dari 6\r\ntaraf yaitu konsentrasi penambahan tepung daun kelor sebesar 0% (P1), 1% (P2),\r\n2% (P3), 3% (4), 4% (P5) dan 5% (P6). Perlakuan terbaik ditentukan menggunakan\r\nmetode bintang. Hasil penelitian menunjukkan bahwa penambahan tepung daun\r\nkelor berpengaruh terhadap karakteristik fisik, kimia dan sensori siomay ikan nila.\r\nSiomay ikan nila perlakuan terbaik adalah perlakuan P6 (5%) dengan nilai kekuatan\r\ngel 122,37g, kadar air 58,97%, tekstur 3,24 (kenyal), rasa 4,54 (sangat khas kelor),\r\naroma 4,75 (sangat khas kelor) warna 4,87 (hijau gelap pekat), kadar abu 2,24%,\r\nkadar serat kasar 12,53%, kadar lemak 1,97%, kadar protein 12,19% dan aktivitas\r\nantioksidan 4087,90 ppm.\r\nKata kunci: siomay ikan, tepung daun kelor, ikan nila, serat"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/82417> <http://purl.org/dc/terms/date> "2024-07-19" .
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