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STUDI SIFAT FISIK-KIMIA DODOL DENGAN SUBTITUSI TEPUNG BIJI MANGGA DARI TIGA VARIETAS SELAMA PENYIMPANAN

Pratama, Alif Nandiar Bintang (2018) STUDI SIFAT FISIK-KIMIA DODOL DENGAN SUBTITUSI TEPUNG BIJI MANGGA DARI TIGA VARIETAS SELAMA PENYIMPANAN. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Mango production in Indonesia is fluctuating, but tends to be high every year. In 2015 mango production in Indonesia amounted to 2,2 million tons, while in 2014 it was 2,4 million tons, this decreased. Mango fruit is generally only used for its fruit, while its seeds are left untapped. In 2015, the amount of mango meat used was 1,452 million tons, while 0,748 million tons was waste produced from the mango fruit. This value is very large if every year mango fruit production in Indonesia is increasing, the mango fruit waste can be processed as an alternative foodstuff with high economic value. One of the uses of mango seeds is to make flour. The purpose of this study was to determine the effect of different varieties and addition of mango seed flour on dodol and its effect on dodol shelf life. This research use nested methods which are arranged factorially consisting of 2 factors. Factor I (mango variety) consists of 3 levels and factor II (the addition concentration of mango seed flour) consists of 3 levels. Parameters observed included moisture, ash content, fat content, protein content, carbohydrate content, texture, total plate count (tpc), and organoleptic which included aroma, taste, color, texture, and appearance. The results of the analysis showed that mango varieties had a significant effect (P <0,05) on all parameters tested. The concentration of addition of mango seed flour had no significant effect (P <0,05) on all parameters tested, except water content, ash content, fat content, texture, and total plate count (tpc) dodol of mango seed flour. Characteristic results of the best dodol of mango seed flour is M3P1 treatment with a moisture of 12,486%, ash content of 0,599%, fat content of 9,031%, protein content of 8,164%, carbohydrate content of 68,720%. The results of the analysis of dodol shelf life of mango seed flour with mango varieties and the addition of mango seed flour concentration were significantly different (P <0,05) on total plate count (tpc) in the first and second week.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311024
Keywords: Mango Seeds Flour, Dodol, Self Life
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 Jan 2019 08:43
Last Modified: 21 Jan 2019 08:43
URI : http://eprints.umm.ac.id/id/eprint/43486

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