Diah Permata Sari, Intan (2025) Karakteristik Fisikokimia dan Organoleptik Sereal Berbasis Tepung Jagung (Zea mays L.) dan Tepung Beras (Oryza sativa L.) dengan Penambahan Hidrolisat Protein Sisik Ikan Lemuru (Sardinella lemuru). S1 thesis, Untirta Sultan Ageng Tirtayasa.
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Abstract
Cereals, as a convenient and popular food choice, play an important role in meeting daily nutritional needs. Global cereal trade continues to increase, signaling a growing demand for innovative and nutritious cereal products. Indonesia's high dependence on imported wheat highlights the need to diversify food production using local resources, such as corn flour. Utilizing corn flour and rice flour in cereal production offers a potential solution to improve nutritional value and physical properties. Furthermore, the addition of Hydrolyzed Fish Protein (HFP) derived from lemuru fish scales provides an opportunity to increase the protein content in cereals dan utilize fisheries waste. This study aimed to determine the effect of variation in the ratio of corn flour and rice flour as well as variation in the concentration of lemuru fish scale hydrolysate and the interaction between the two factors on the physicochemical dan organoleptic characteristics of cereal products. This research used a Completely Randomized Design (CRD) Factorial. The first factor was the variation in the ratio of corn flour and rice flour consisting of three levels, namely T1 (100%: 0%), T2 (75%: 25%), and T3 (50%; 50%), while the second factor was the variation in the concentration of lemuru fish scale protein hydrolysate consisting of two levels, namely H1 (5%) and H2 (10%). The cereals of each treatment were analyzed for moisture content, ash content, protein content, fat content, carbohydrate by difference content, water absorption index, water solubility index, and organoleptic properties.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Sereal, sebagai pilihan makanan yang praktis dan populer, memainkan peran penting dalam memenuhi kebutuhan gizi harian. Perdagangan sereal global terus meningkat, menandakan permintaan yang semakin meningkat akan produk sereal yang inovatif dan bergizi. Ketergantungan Indonesia yang tinggi pada gandum impor menyoroti perlunya diversifikasi produksi pangan dengan menggunakan sumber daya lokal, seperti tepung jagung. Memanfaatkan tepung jagung dan tepung beras dalam produksi sereal menawarkan solusi potensial untuk meningkatkan nilai gizi dan sifat fisiknya. Lebih jauh, penambahan Hidrolisat Protein Ikan (HPI) yang berasal dari sisik ikan lemuru memberikan peluang untuk meningkatkan kandungan protein dalam sereal dan memanfaatkan limbah perikanan. Tujuan penelitian ini untuk mengetahui pengaruh variasi perbandingan tepung jagung dan tepung beras dan variasi konsentrasi hidrolisat protein sisik ikan lemuru serta interaksi antara kedua faktor terhadap karakteristik fikokimia dan organoleptik pada produk sereal. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) Faktorial terdiri atas dua faktor dengan taraf masing-masing faktor yaitu 3×2 dan dilakukan pengulangan sebanyak dua kali. Faktor pertama yaitu variasi perbandingan tepung jagung dan tepung beras yang terdiri atas tiga taraf, yaitu T1 (100% : 0%), T2 (75% : 25%), dan T3 (50% ; 50%), sedangkan faktor kedua yaitu variasi konsentrasi hidrolisat protein sisik ikan lemuru yang terdiri atas dua taraf, yaitu H1 (5%) dan H2 (10%). Sereal setiap perlakuan dianalisis kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat by difference, indeks penyerapan air, indeks kelarutan air, dan uji organoleptik. | ||||||||||||
| Uncontrolled Keywords: | cereal, corn flour, fish scale, protein hydrolysate, rice flour | ||||||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QC Physics Q Science > QD Chemistry S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling T Technology > T Technology (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Intan Diah Permata Sari | ||||||||||||
| Date Deposited: | 12 Mar 2025 04:59 | ||||||||||||
| Last Modified: | 12 Mar 2025 04:59 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/47788 |
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