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KAJIAN PERBEDAAN VARIETAS APEL, JENIS SUBTITUSI, DAN RASIO BAHAN TERHADAP SIFAT FISIKOKIMIA BUBUR INSTAN KAYA ANTIOKSIDAN

Mulyandari, Dian Putri (2018) KAJIAN PERBEDAAN VARIETAS APEL, JENIS SUBTITUSI, DAN RASIO BAHAN TERHADAP SIFAT FISIKOKIMIA BUBUR INSTAN KAYA ANTIOKSIDAN. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Rejected apples are apples that are not worth selling, so that rejects have been used as flour products. This apple flour has never been applied to a food product. In this research apple flour will be applied to instant porridge products. As we knows, instant porridge usually made of ingredients that high carbohydrates for improve product characteristics. This research used sweet potato and pumpkin flour to increase antioxidant of instant porridge. This research was using split – plit plot design method with three factors. The first factor was apple varieties ("anna" and manalagi). The second was differences of food substitution types (yellow pumpkins and purple tubers) and the third was differences of the ratio comparison (3:2), (4:1), (7:3). Because there were more than five acts in this study, which was twelve, anova and continued-test BNJ (Beda Nyata dan Jujur) were used. The result showed that there was the interaction between food substitution types and ration comparison that influencing noticeably on the protein level parameter (8.68-7.02%) as well as antioxidant activities (85,79% – 80,05%) on the instant porridge. Furthermore, there was also an interaction between varieties and ratio that influencing on the pH level (10-5,58) of the instant porridge. There was interaction between varieties, food substitution and ratio comparison on the water level parameter (10,12%-7,33%), sugar reduction (41,95%-23,82%) and food fiber (21,75%-14,5%) on the instant porridge. In addition, on the fat level parameter and TAT, there was no interaction. Physical analysis result showed the interaction between varieties, food substitution, and ratio comparison and it influenced obviously on water absorption of the instant porridge (70.18%-41,89). On the organoleptic mark, there was an interaction between varieties with food substitution, food substitution with ratio comparison on taste and preference of instant porridge. For the organoleptic aroma, there was an interaction between varieties, food substitution, and ratio comparison.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311017
Uncontrolled Keywords: Apple, Instant Porridge, Food Substitution type, Ingredients ratio
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 25 Mar 2019 02:14
Last Modified: 25 Mar 2019 02:14
URI : http://eprints.umm.ac.id/id/eprint/45477

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