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Kajian Pengaruh Penambahan Tepung Tapioka Dan Tepung Kelor Terhadap Rolade Ikan Patin (Pangasius Pangasius)

Efendy, Irham (2019) Kajian Pengaruh Penambahan Tepung Tapioka Dan Tepung Kelor Terhadap Rolade Ikan Patin (Pangasius Pangasius). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Iridescent shark is one type of freshwater fish that is widely favored by the people of Indonesia. In addition to the nutritional content of iridescent shark which are not compatible with other types of fish, affordable prices are the main attraction for the community. Further processing of iridescent shark meat is one of the new outcomes in the form of iridescent shark rolade with the addition of Moringa leaf flour so that it can further enrich the nutrient content. Moringa leaf is one type of vegetable that is consumed by many people because it has a very good nutrient content. The use of tapioca flour fillers and moringa leaf flour in the process of making the right iridescent shark rolade can produce good quality rolade products This study used a Factorial Randomized Group Design It consisted of two factors (treatment) with three replications. The first treatment was the tapioca flour concentration which consisted of 3 levels, namely F1 (4 days), F2 (8 days) and F3 (12 days). The second treatment was the moringo flour concentration which consisted of 3 levels, namely K1 (concentration 5%), K2 (concentration 10%), and K3 (concentration 15%). The analysis tested was the moisture value, ash value, fiber value, protein value, fat value, antioxidant activity, , and organoleptic test (flavour, appearance, and aroma). Result Of This Study That There Is An Interaction between the two factors between the addition of tapioca flour and Moringa leaf flour to the value of ash content, protein content, antioxidant activity, crude fiber, texture strength, and organoleptic test (taste, appearance, and aroma). The best treatment in addition K3S3 treatment (tapioca flour 30g, moringa leaf flour 15g) which has a value of ash content 1,7%, water content 30,65%, 9,97% protein content, fat content of 9.03%, fiber content 4.50%. antioxidant activity 29,5ppm, organolaptic taste value of 3,20. 3,5 organoleptic value of texture, and favorite organoleptic value of 3,2.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201210220311098
Corporate Creators: warkoyo (0003036402), Mochammad Wachid (0721068201)
Keywords: rolade , tapioca flour, and moringa flour
Subjects: T Technology > TP Chemical technology
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201210220311098
Date Deposited: 28 Aug 2019 04:44
Last Modified: 28 Aug 2019 04:44
URI : http://eprints.umm.ac.id/id/eprint/52843

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