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PENGARUH PROPORSI TEPUNG BIJI NANGKA (Artocarpus heterophyllus Lamk.) TERHADAP KARATERISTIK MUTU MI BASAH DENGAN PENAMBAHAN BERBAGAI KONSENTRASI TELUR

Azwatina, Vina (2018) PENGARUH PROPORSI TEPUNG BIJI NANGKA (Artocarpus heterophyllus Lamk.) TERHADAP KARATERISTIK MUTU MI BASAH DENGAN PENAMBAHAN BERBAGAI KONSENTRASI TELUR. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Jackfruit seeds are seeds derived from jackfruit large and oval-shaped, the surface is rough and prickly. Very low utilization of jackfruit seeds in the field of food is only limited to 10% caused by the lack of public interest in the processing of jackfruit seeds, one way to utilize the jackfruit seeds is one of them by making the jackfruit seed flour and then applied to the wet noodles. This study aims to produce wet noodles that have high iron content, good quality and favored by the community. The design used was Factorial Randomized Block Design (RBD) Factor with II factor. Factor I of wheat flour propulsion : jackfruit seed flour {(100%:0%, 85%:15%, dan 80%:20%)} while factor II addition eggs {(10%, 15%, 20%)} with 3 repetitions. Parameters analize were protein, moisture content, ash content, fat content, iron, elongation, brightness (L), yellowish (b+), reddish (a+), and organoleptic values (taste, flavor, colour, and texture). The results showed that there was an interaction between the proportion of flour and jackfruit flour with the addition of eggs to water content, ash content, protein, iron, elongation, yellowish color (b +), organoleptic taste, color, aroma, and texture. The proportion of wheat flour and jackfruit flour affects fat content, reddish color (a +), and brightness (L). Added eggs affect the fat content. The best treatment (Test De Garmo) was obtained from N3T2 treatment (80% flour proportion: 20% jackfruit flour) with 15% egg addition, 20.13% moisture content, 2.13% ash content, 9.13% , fat 1.57%, iron 18.17%, elongation 36.11%, color of sharpness (a +) 3.13, yellowish (b +) 18.03, brightness (L) 73.36, organoleptic taste 2.10 %, aroma 2.73%, texture 2.93%, and color 2.77%.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311022
Keywords: jackfruit seed flour, wet noodles, eggs
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 21 Nov 2018 10:16
Last Modified: 21 Nov 2018 10:16
URI : http://eprints.umm.ac.id/id/eprint/40496

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