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PENGARUH PENAMBAHAN KONSENTRASI BUBUR SAWI HIJAU (Brassica rapa I. Subsp. Perviridis Bayley) DAN BUBUR KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP KUALITAS MAKARONI

Multazam, Zainal (2018) PENGARUH PENAMBAHAN KONSENTRASI BUBUR SAWI HIJAU (Brassica rapa I. Subsp. Perviridis Bayley) DAN BUBUR KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP KUALITAS MAKARONI. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Pasta is a food used in Italian cuisine, made from a mixture of wheat flour, air, eggs and salt that forms dough that can be of various shapes and shapes. Many types of pasta, including macaroni. Macaroni is a food ingredient made from a mixture of flour with eggs, shaped band reed and dried with or without additional ingredients. The last thing about using dyes in food is very popular. Side effects of synthetic food coloring are dangerous, so the alternative coloring uses natural dyes that can be applied, can be accessed from mustard greens and dragon fruit peels. The purpose of this study was to determine the effect of green mustard porridge and fruit peel pulp on the quality of macaroni and determine the best treatment based on folds of green mustard porridge and porridge dragon fruit skin. This study used a Nested (Nested) Design consisting of two factors (treatment) with four replications. Factor 1 is S1 (geen pulp) and S2 (dragon fruit skin pulp). while factor 2 is the concentration of K0 (geen mustard & dragon fruit skin 0%), K1 (geen mustard & dragon fruit skin 10%), K2 (geen mustard & dragon fruit skin 15%), K3 (geen mustard & dragon fruit skin 20 %) each with 4 repetitions. The analyzes were water content, ash content, protein, fat, fiber, color, antioxidant, chlorophyll content and anthocyanin level. The results showed that there was a very significant effect on the use of geen mustard porridge and dragon fruit peel in making macaroni on moisture content, ash content, protein, fat, fiber content, color intensity, antioxidant activity, chlorophyll content and anthocyanin content. The best quality of macaroni from S1K3 treatment (20% geen mustard porridge) which has a water content of 9.25%, ash content 1.48%, protein content 18.65%, fat content 3.64%, fiber 0.24%, level brightness (L) 33.24, level of redness (a +) 1.11, yellowish level (b +) 11.46, total chlorophyll 0.25%, and antioxidant activity 21.19%. The quality of macaroni in this study is in accordance with SNI 01-2886-2000 standards on the value of fat content.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311117
Uncontrolled Keywords: macaroni, natural dyes, geen mustard, dragon fruit skin
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 15 Feb 2019 02:10
Last Modified: 15 Feb 2019 02:10
URI : http://eprints.umm.ac.id/id/eprint/44284

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