?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=FORMULASI+TEPUNG+DAUN+KELOR+(Moringa+oleifera)+DAN+TEPUNG%0D%0ATERIGU+DALAM+PEMBUATAN+NUGGET+AYAM+SEBAGAI%0D%0A%0D%0ASUMBER+SERAT+DAN+ANTIOKSIDAN&rft.creator=Anisa+%2C+Fitra+Pasaribu+%09&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Penelitian+ini+mengkaji+tentang+formulasi+perbandingan+tepung+daun+kelor+dan%0D%0Atepung+terigu+dalam+pembuatan+nugget+ayam+sebagai+sumber+serat+dan%0D%0Aantioksidan.+Tujuan+penelitian+ini+adalah+untuk+mendapatkan+formulasi+tepung%0D%0Adaun+kelor+(Moringa+oleifera)+dan+tepung+terigu+untuk+menghasilkan+karakteristik%0D%0Asensori+nugget+ayam+yang+kaya+serat+dan+antioksidan+yang+disukai+konsumen+dan%0D%0Amemenuhi+SNI+01-6683-2014.+Penelitian+ini+disususun+dalam+Rancangan+Acak%0D%0AKelompok+Lengkap+(RAKL)+dengan+4+ulangan+menggunakan+faktor+tunggal.%0D%0AFaktor+yang+dikaji+yaitu+proporsi+tepung+daun+kelor+dengan+tepung+terigu+yang%0D%0Aterdiri+dari+7+taraf+(K0+(0g%2F50g)%2C+K1(5g%2F45g)%2C+K2+(10g%2F40g)%2C+K3+(15g%2F35g)%2C+K4%0D%0A(20g%2F30g)%2C+K5+(25g%2F25g)%2C+dan+K6+(30g%2F20g).+Data+dianalisis+secara+statistik%0D%0Amenggunaan+uji+Bartlett+untuk+homogenitas+data+dan+Tukey+untuk+uji%0D%0Akemenambahan+data+lalu+dilanjutkan+dengan+uji+ANOVA+dan+uji+BNJ+taraf+5%25.%0D%0AHasil+penelitian+menunjukkan+bahwa+perlakuan+terbaik+yaitu+pada+perlakuan+K5%0D%0Adengan+formulasi+tepung+terigu+25g+dan+daun+kelor+25g+dan+memiliki+bintang%0D%0Alebih+banyak+dibandingkan+dibandingkan+perlakuan+lainnya+yang+menghasilkan%0D%0Anilai+hardness+114%2C4%2C+nilai+cohesiveness+1%2C0+%2C+nilai+springiness+2%2C7+dan+karakteristik%0D%0Asensori+warna+agak+hijau%2C+tekstur+kompak%2C+rasa+gurih+dan+aroma+khas+daun+kelor.%0D%0A%0D%0AKata+kunci+%3A+nugget+ayam%2C+tepung+terigu%2C+tepung+daun+kelor%2C+antioksidan%2C+serat%0D%0A%0D%0AThis+study+examines+the+formulation+of+the+ratio+of+moringa+flour+and+wheat+flour%0D%0Ain+making+chicken+nuggets+as+a+source+of+fiber+and+antioxidants.+The+purpose+of%0D%0Athis+study+was+to+obtain+a+formulation+of+Moringa+oleifera+flour+and+wheat+flour+to%0D%0Aproduce+sensory+characteristics+of+chicken+nuggets+rich+in+fiber+and+antioxidants%0D%0Athat+are+liked+by+consumers+and+meet+SNI+01-6683-2014.+This+research+was%0D%0Aorganized+in+a+Randomized+Complete+Group+Design+(RAKL)+with+4+replicates%0D%0Ausing+a+single+factor.+The+factor+studied+was+the+proportion+of+moringa+flour+to%0D%0Awheat+flour+consisting+of+7+levels+(K0+(0g%2F50g)%2C+K1+(5g%2F45g)%2C+K2+(10g%2F40g)%2C+K3%0D%0A(15g%2F35g)%2C+K4+(20g%2F30g)%2C+K5+(25g%2F25g)%2C+and+K6+(30g%2F20g).+Data+were+statistically%0D%0Aanalyzed+using+Bartlett's+test+for+data+homogeneity+and+Tukey's+test+for+data%0D%0Amultiplicity%2C+then+continued+with+ANOVA+test+and+BNJ+test+at+5%25+level.+The%0D%0Aresults+showed+that+the+best+treatment+was+in+treatment+K5+with+a+formulation+of%0D%0A25g+wheat+flour+and+25g+moringa+leaves+and+had+more+stars+than+the+other%0D%0Atreatments+which+resulted+in+a+hardness+value+of+114.4%2C+a+cohesiveness+value+of%0D%0A1.0%2C+a+springiness+value+of+2.7+and+sensory+characteristics+of+slightly+green+color%2C%0D%0Acompact+texture%2C+savory+taste+and+distinctive+aroma+of+moringa+leaves.%0D%0AKeywords%3A+Chicken+nugget%2C+moringa+flour%2C+wheat+flour%2Cfiber+and+antioxidants&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-06-12&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F86690%2F1%2FABSTRAK%2520-%2520Anisa%2520Fitra%2520Pasaribu.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F86690%2F2%2FSKRIPSI%2520FULL%2520-Anisa%2520Fitra%2520Pasaribu.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F86690%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-Anisa%2520Fitra%2520Pasaribu.pdf&rft.identifier=++Anisa+%2C+Fitra+Pasaribu+++(2024)+FORMULASI+TEPUNG+DAUN+KELOR+(Moringa+oleifera)+DAN+TEPUNG+TERIGU+DALAM+PEMBUATAN+NUGGET+AYAM+SEBAGAI+SUMBER+SERAT+DAN+ANTIOKSIDAN.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F86690%2F