Maftuhah, Nurul (2024) PENAMBAHAN TEPUNG TULANG IKAN BANDENG (Channos channos) DALAM PEMBUATAN SUP KRIM INSTAN PADA LANSIA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
One of the waste from the production of milkfish satay is fish bones which have the potential to be used as a food ingredient in the form of fish bone meal which contains high calcium and can be applied to fortified products, one of which is instant cream soup. The characteristics of cream soup include having a soft and thick texture, making this product suitable for the elderly. The aim of this research was to determine the best concentration for adding milkfish bone meal and to characterize the resulting instant cream soup. The method used in this research is a laboratory experimental method. This research design used a completely randomized design (CRD) with 4 treatments (0%, 10%, 20%, and 30%) and 2 replications. The research results showed that the best concentration was instant cream soup with the addition of 10% milkfish bone meal. The best proximate characteristics of instant cream soup are water content (4.53%), ash content (19.96%), fat content (18.87%), protein content (27.89%), and carbohydrate content (28.87%), 75%). The best calcium characteristic of instant cream soup is 3965mg/100g. The best viscosity characteristic of instant cream soup is 114cP. The best color degree characteristic of instant cream soup is 66.93%. The best hedonic characteristics of instant cream soup are color (6.90%), texture (7.23%), smell (8.10%), and taste (7.67%). Instant cream soup can be accepted by consumers and complies with the quality requirements for instant cream soup SNI 01-4967-1999.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Simpulan dari hasil penelitian ini adalah penambahan tepung tulang ikan bandeng berpengaruh nyata terhadap kadar proksimat, kalsium, derajat warna, viskositas (kekentalan), dan hedonik pada sup krim instan. Sup krim instan yang ditambah dengan tepung tulang ikan bandeng untuk lansia dengan parameter kadar air sesuai nomor SNI 01-4967-1999, yaitu maksimal 8%. Sup krim instan yang ditambah tepung tulang ikan bandeng menghasilkan kadar abu, kadar lemak, kadar protein, dan kadar kalsium yang lebih tinggi. Sup krim instan yang ditambah tepung tulang ikan bandeng mengandung karbohidrat yang lebih rendah. Semakin bertambah konsentrasi tepung tulang ikan bandeng pada sup krim instan, maka akan semakin meningkat nilai derajat warna, nilai viskositas, dan menurunkan nilai hedonik (warna, tekstur, bau dan rasa). | |||||||||
| Uncontrolled Keywords: | milksfish bone flour, calcium, instan cream soup, elderly | |||||||||
| Subjects: | L Education > L Education (General) Q Science > Q Science (General) R Medicine > R Medicine (General) S Agriculture > SH Aquaculture. Fisheries. Angling T Technology > TP Chemical technology Z Bibliography. Library Science. Information Resources > Z665 Library Science. Information Science |
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| Divisions: | 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan 04-Fakultas Pertanian |
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| Depositing User: | Mrs Nurul Maftuhah | |||||||||
| Date Deposited: | 16 Aug 2024 15:39 | |||||||||
| Last Modified: | 16 Aug 2024 15:39 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/40331 |
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