KURNIA WAHIDAH, RISKA (2024) UJI ORGANOLEPTIK DAN ANALISIS KADAR KALSIUM BISKUIT TALAS BENENG DENGAN PENAMBAHAN TEPUNG TULANG IKAN BANDENG (CHANOS CHANOS). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Riska Kurnia Wahidah_8882200010_Fulltext.pdf Restricted to Registered users only Download (2MB) |
|
Text (SKRIPSI)
Riska Kurnia Wahidah_8882200010_CP.pdf Restricted to Registered users only Download (34kB) |
|
Text (SKRIPSI)
Riska Kurnia Wahidah_8882200010_01.pdf Restricted to Registered users only Download (1MB) |
|
Text (SKRIPSI)
Riska Kurnia Wahidah_8882200010_02.pdf Restricted to Registered users only Download (575kB) |
|
Text (SKRIPSI)
Riska Kurnia Wahidah_8882200010_03.pdf Restricted to Registered users only Download (475kB) |
|
Text (SKRIPSI)
Riska Kurnia Wahidah_8882200010_04.pdf Restricted to Registered users only Download (499kB) |
|
Text (SKRIPSI)
Riska Kurnia Wahidah_8882200010_05.pdf Restricted to Registered users only Download (212kB) |
|
Text (SKRIPSI)
Riska Kurnia Wahidah_8882200010_Ref.pdf Restricted to Registered users only Download (446kB) |
|
Text (SKRIPSI)
Riska Kurnia Wahidah_8882200010_Lamp.pdf Restricted to Registered users only Download (1MB) |
Abstract
Calcium is a micronutrient that is useful for bone formation. Biscuits are dry bakery products made by baking dough made from wheat flour and other ingredients. Milkfish bone meal can be used as a substitute for wheat flour. Milkfish bone meal has a calcium content of 9.68%. This research aims to determine the effect of adding milkfish bone meal on the organoleptic and calcium levels of biscuits. The method used in this research was experimental with a Completely Randomized Design (CRD) with 5 treatments adding milkfish bone meal (0%, 10%, 12.5%, 15%, and !7.5%) and 3 testing times. The results of the study stated that the highest color organoleptic test values were found in F3 (4.05 ± 0.557), F3 aroma (3.90 ± 0.657), F3 texture (4.00 ± 0.666), F0 taste (4.08 ± 0.640), and overall F3 (4.10 ± 0.544). The highest calcium content value was found in F4 (1914.1 mg/100 g) and the lowest was in F0 (102.9 mg/100 g). The conclusion of this study is that there are significant differences in the acceptability of color (p<0.05), aroma (p<0.05), taste (p<0.05), and overall (p<0.05), as well as There was no significant difference in texture (p>0.05) when adding milkfish bone meal to the acceptability of the biscuits. There was a significant difference (p<0.05) in the addition of milkfish bone meal to the calcium content of the biscuits.
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Kalsium merupakan zat gizi mikronutrien yang bermanfaat untuk pembentukan tulang. Biskuit adalah produk bakery kering yang dibuat dengan cara memanggang adonan yang terbuat dari tepung terigu dan bahan lainnya. Tepung tulang ikan bandeng dapat digunakan sebagai bahan pengganti tepung terigu. Tepung tulang ikan bandeng memiliki kandungan kalsium sebesar 9,68%. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung tulang ikan bandeng terhadap organoleptik dan kadar kalsium biskuit. Metode yang digunakan pada penelitian ini yaitu eksperimental dengan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan penambahan tepung tulang ikan bandeng (0%, 10%, 12,5%, 15%, dan 17,5%) dan 3 kali pengujian. Hasil penelitian menyatakan nilai tertinggi uji organoleptik warna terdapat pada F3 (4,05 ± 0,557), aroma F3 (3,90 ± 0,657), tekstur F3 (4,00 ± 0,666), rasa F0 (4,08 ± 0,640), dan keseluruhan F3 (4,10 ± 0,544). Nilai kadar kalsium tertinggi terdapat pada F4 (1914,1 mg/100 g) dan terendah pada F0 (102,9 mg/100 g). Kesimpulan pada penelitian ini yaitu terdapat perbedaan yang nyata pada daya terima warna (p<0,05), aroma (p<0,05), rasa (p<0,05), dan keseluruhan (p<0,05), serta tidak terdapat perbedaan yang nyata pada tekstur (p>0,05) pada penambahan tepung tulang ikan bandeng terhadap daya terima biskuit. Terdapat perbedaan yang nyata (p<0,05) pada penambahan tepung tulang ikan bandeng terhadap kadar kalsium biskuit. | |||||||||
| Uncontrolled Keywords: | Biscuits, Taro Beneng, Milkfish Bones, Organoleptics, Calcium Levels Biskuit, Talas Beneng, Tulang Ikan Bandeng, Organoleptik, Kadar Kalsium | |||||||||
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
|||||||||
| Divisions: | 07-Fakultas Kedokteran 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi |
|||||||||
| Depositing User: | Riska Kurnia Wahidah | |||||||||
| Date Deposited: | 06 Aug 2024 13:52 | |||||||||
| Last Modified: | 06 Aug 2024 13:52 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/38747 |
Actions (login required)
 |
View Item |