Rahma Setiawati, Aisyah (2024) KARAKTERISTIK MIE KERING DENGAN PENAMBAHAN TEPUNG TULANG IKAN BANDENG (Chanos chanos). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

	Text (SKRIPSI) Aisyah Rahma Setiawati_4443170008_Fulltext.pdf Restricted to Registered users only Download (2MB)
	Text (SKRIPSI) Aisyah Rahma Setiawati_4443170008_CP.pdf Restricted to Registered users only Download (9MB)
	Text (SKRIPSI) Aisyah Rahma Setiawati_4443170008_01.pdf Restricted to Registered users only Download (1MB)
	Text (SKRIPSI) Aisyah Rahma Setiawati_4443170008_02.pdf Restricted to Registered users only Download (342kB)
	Text (SKRIPSI) Aisyah Rahma Setiawati_4443170008_03.pdf Restricted to Registered users only Download (518kB)
	Text (SKRIPSI) Aisyah Rahma Setiawati_4443170008_04.pdf Restricted to Registered users only Download (624kB)
	Text (SKRIPSI) Aisyah Rahma Setiawati_4443170008_05.pdf Restricted to Registered users only Download (227kB)
	Text (SKRIPSI) Aisyah Rahma Setiawati_4443170008_Reff.pdf Restricted to Registered users only Download (369kB)
	Text (SKRIPSI) Aisyah Rahma Setiawati_4443170008_Lamp.pdf Restricted to Registered users only Download (1MB)

Abstract

Fish bone meal is appropriate as an addition in food processing since milkfish bones are rich in minerals like calcium and protein. Noodles are one of the processed foods manufactured from flour. The goal of this study was to ascertain the qualities of milkfish bone meal in order to produce the highest-quality dry noodles and to demonstrate the impact of varying milkfish bone meal concentrations on the physical, chemical, and organoleptic aspects of dry noodle products. This study used one treatment factor, namely the addition of milkfish bone meal with 2 repetitions. The concentration of the addition of milkfish bone meal is: 0%, 5%, 10%, 15% and 20%. Characteristic of dry noodles with the addition of milkfish bone flour, the highest value is color 6.52% (rather like), aroma 6.48% (rather like), texture 5.45% (neutral), taste 5.64% (rather like), 5.05% water content, 9.85% ash content, 14.91% protein content, 2351.51 mg calcium content and 120.36% water absorption. Because milkfish has the highest amount of protein in dry noodles, this study chose to treat 20% milkfish bone meal.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor Haryati, Sakinah 197507122008122001 Thesis advisor Surilayani, Dini 198501042015042001
Additional Information:	Tepung tulang ikan cocok dijadikan bahan tambahan dalam pengolahan pangan karena tulang ikan bandeng kaya akan mineral seperti kalsium dan protein. Mie merupakan salah satu makanan olahan yang berbahan dasar tepung. Tujuan dari penelitian ini adalah untuk mengetahui kualitas tepung tulang bandeng untuk menghasilkan mie kering dengan kualitas terbaik dan untuk menunjukkan pengaruh variasi konsentrasi tepung tulang bandeng terhadap aspek fisik, kimia, dan organoleptik produk mie kering. Penelitian ini menggunakan satu faktor perlakuan yaitu penambahan tepung tulang bandeng dengan 2 kali pengulangan. Konsentrasi penambahan tepung tulang bandeng yaitu : 0%, 5%, 10%, 15% dan 20%. Karakteristik mie kering dengan penambahan tepung tulang bandeng nilai tertinggi pada warna 6,52% (agak suka), aroma 6,48% (agak suka), tekstur 5,45% (netral), rasa 5,64% (agak suka), air 5,05% kadar air, kadar abu 9,85%, kadar protein 14,91%, kadar kalsium 2351,51 mg dan daya serap air 120,36%. Karena bandeng memiliki jumlah protein tertinggi pada mie kering, maka penelitian ini memilih perlakuan tepung tulang bandeng sebesar 20%.
Uncontrolled Keywords:	dry noodles, flour, fish bones. mie kering, tepung, tulang ikan.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan
Depositing User:	Mrs Aisyah Rahma Setiawati
Date Deposited:	12 Feb 2024 10:28
Last Modified:	12 Feb 2024 10:28
URI:	http://eprints.untirta.ac.id/id/eprint/32899

Actions (login required)

View Item