WIDJAYA, INDRIANTI (2025) PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Eggs are nutritious food that is susceptible to quality degradation, so coating is important to maintain shelf life. Sweet potatoes are rich in beta-carotene and can be used in chiffon cakes to produce healthier products with higher nutritional value. This study used an experimental method with a Completely Randomized Design (CRD) factorial 5 x 2 treatments and 3 repetitions with 2 factors. The first factor is the type of egg: non-coating and coating; and the second factor is the storage period: weeks 0, 2, 3, 4, 5. This study was conducted in October - November 2024. The parameters observed in chiffon cake products included expansion power, texture (firmness and springiness), proximate analysis (water content, ash, protein, fat, and carbohydrates), total energy, and beta-carotene levels. Data analysis used two-way ANOVA. The results of the physicochemical characteristic analysis showed that the interaction between storage time and egg treatment had an effect (P <0.05) on the expansion power and ash content of orange sweet potato flour chiffon cake. Meanwhile, the interaction between storage time and egg treatment did not affect (P>0.05) the texture (firmness and springiness), water content, fat, protein, carbohydrate, total energy and beta-carotene of orange sweet potato flour chiffon cake. The average storage time of eggs affected the expansion power, texture, water content, ash, protein, total energy, and beta-carotene. The cake produced with egg coating treatment was superior compared to non-coating eggs. Eggs that had been stored at room temperature for 5 weeks still produced cake products according to the SNI wet cake standard 01-4309-1996.
Item Type: | Thesis (S1) | |||||||||
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Additional Information: | Telur adalah pangan bergizi yang rentan mengalami penurunan kualitas sehingga pemberian coating penting untuk mempertahankan masa simpan. Ubi jalar kaya akan beta-karoten dapat digunakan dalam chiffon cake, untuk menghasilkan produk yang lebih sehat dan memiliki nilai gizi yang lebih tinggi. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) faktorial 5 x 2 perlakuan dan 3 kali pengulangan dengan 2 faktor. Faktor pertama adalah jenis telur: non-coating dan coating; dan faktor kedua adalah lama penyimpanan: minggu ke-0, 2, 3, 4, 5. Penelitian ini dilaksanakan pada Bulan Oktober – November Tahun 2024. Parameter yang diamati pada produk chiffon cake meliputi daya kembang, tekstur (firmness dan springiness), analisis proksimat (kadar air, abu, protein, lemak, dan karbohidrat), energi total, serta kadar beta-karoten. Analisis data menggunakan ANOVA dua arah. Hasil analisis karakteristik fisikokimia menunjukkan bahwa interaksi antara lama simpan dan perlakuan telur memberikan pengaruh (P<0,05) terhadap daya kembang dan kadar abu chiffon cake tepung ubi jalar jingga. Sementara itu, interaksi antara lama simpan dan perlakuan telur tidak memberikan pengaruh (P>0,05) terhadap tekstur (firmness dan springiness), kadar air, lemak, protein, karbohidrat, energi total dan beta-karoten chiffon cake tepung ubi jalar jingga. Rata-rata lama simpan telur berpengaruh terhadap daya kembang, tekstur, kadar air, abu, protein, energi total, dan beta-karoten. Cake yang dihasilkan dengan perlakuan telur coating lebih unggul dibandingkan dengan telur non-coating. Telur yang telah dalam penyimpanan suhu kamar selama 5 minggu masih menghasilkan produk cake sesuai standar SNI kue basah 01-4309-1996. | |||||||||
Uncontrolled Keywords: | storage time of eggs, orange sweet potatoes, chiffon cake, physicochemica Lama Penyimpanan Telur, Ubi Jalar Jingga, Chiffon Cake, Fisikokimia | |||||||||
Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry R Medicine > R Medicine (General) |
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Divisions: | 07-Fakultas Kedokteran 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi |
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Depositing User: | Indrianti I Widjaya | |||||||||
Date Deposited: | 14 Feb 2025 08:16 | |||||||||
Last Modified: | 14 Feb 2025 08:16 | |||||||||
URI: | http://eprints.untirta.ac.id/id/eprint/45507 |
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