FEBRINA, DEVINA (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK TALAS BENENG BERDASARKAN VARIASI METODE DAN LAMA WAKTU PENGGORENGAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text
Devina Febrina_4444200079_Fulltext.pdf Restricted to Registered users only Download (13MB) |
|
Text
Devina Febrina_4444200079_01.pdf Restricted to Registered users only Download (685kB) |
|
Text
Devina Febrina_4444200079_02.pdf Restricted to Registered users only Download (382kB) |
|
Text
Devina Febrina_4444200079_03.pdf Restricted to Registered users only Download (262kB) |
|
Text
Devina Febrina_4444200079_04.pdf Restricted to Registered users only Download (11MB) |
|
Text
Devina Febrina_4444200079_05.pdf Restricted to Registered users only Download (49kB) |
|
Text
Devina Febrina_4444200079_Ref.pdf Restricted to Registered users only Download (175kB) |
|
Text
Devina Febrina_4444200079_Lamp.pdf Restricted to Registered users only Download (710kB) |
Abstract
Beneng taro is a local plant that grows in Pandeglang Regency, Banten Province. The use of beneng taro’s tuber as food ingredients has not been utilized optimally. Therefore, crisp was made using beneng taro’s tuber. The making of crisp is usually carried out at the household level by deep frying and pan frying methods, both methods use quite a lot of oil. Apart from using a lot of oil, crisp are also could fried using a little oil, namely frying using the air frying and oven methods. Apart from method, a factor that can influence product characteristics is frying time. This research was used a split plot Completely Randomized Design (CRD) consisting of two factors. The first factor was the frying method which consisted of deep frying, pan frying, air frying and oven, the second factor is the cooking time consisted of 2 minutes and 3 minutes (180oC). The analysis results showed that beneng taro crisp contained water of 0,66-5,79%, ash of 1,57-3,14%, fat of 3,89-51,91%, free fatty acids 0,12-0,52%, peroxide value 0,47-10,20%, acrylamide content 45,65-772,40 ppm, expansion volume 45,88-90,63%, oil absorption 4,35-8,40%, porosity 2,74-9,00%, bulk density 0,12-0,20 g/ml, L* value 42,90-64,80, a* value 6,38-16,30, b* value 28,05-35,86, chroma 29,90-38,36, browning index 69,55-128,45, water activity 0,23-0,39, texture 3,15-12,81 N, color sensory 5,87-11,97 (weak-strong), taste sensory 6,30-11,87 (sufficient-strong), aroma sensory 7,67-10,68 (sufficient -strong), texture sensory 5,04-13,58 (weak-strong), aftertaste sensory 5,96-11,47 (weak-strong), and overall sensory 6,41-11,89 (sufficient -strong).
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Talas beneng merupakan tanaman lokal yang tumbuh di Kabupaten Pandeglang, Provinsi Banten. Pemanfaatan umbi talas beneng sebagai bahan pangan belum dimanfaatkan secara optimal. Oleh karena itu, dibuatlah kerupuk dengan memanfaatkan umbi talas beneng. Pembuatan kerupuk biasanya dilakukan di tingkat rumah tangga dengan metode deep frying dan pan frying, kedua metode tersebut menggunakan minyak yang cukup banyak. Selain menggunakan minyak yang banyak, kerupuk juga dapat digoreng dengan menggunakan sedikit minyak, yaitu menggoreng dengan metode air frying dan oven. Selain metode, faktor yang dapat mempengaruhi karakteristik produk adalah lama waktu penggorengan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) petak terbagi yang terdiri dari dua faktor. Faktor pertama adalah metode penggorengan yang terdiri dari deep frying, pan frying, air frying dan oven, faktor kedua adalah lama penggorengan yang terdiri dari 2 menit dan 3 menit (180oC). Hasil analisis menunjukkan bahwa kerupuk talas beneng mengandung kadar air 0,66-5,79%, kadar abu 1,57-3,14%, kadar lemak 3,89-51,91%, kadar asam lemak bebas 0,12-0,52%, bilangan peroksida 0,47-10,20%, kadar akrilamida 45,65-772,40 ppm, volume pengembangan 45,88-90,63%, daya serap minyak 4,35-8,40%, porositas 2,74-9,00%, densitas kamba 0,12-0,20 g/ml, nilai L* 42,90-64,80, nilai a* 6,38-16,30, nilai b* 28,05-35,86, kroma 29,90-38,36, indeks pencoklatan 10,00-15,00%. 69,55-128,45, aktivitas air 0,23-0,39, tekstur 3,15-12,81 N, sensori warna 5,87-11,97 (lemah-kuat), sensori rasa 6,30-11,87 (cukup-kuat), sensori aroma 7,67-10,68 (cukup-kuat), sensori tekstur 5,04-13,58 (lemah-kuat), sensori aftertaste 5,96-11,47 (lemah-kuat), dan sensori overall 6,41-11,89 (cukup-kuat). | |||||||||
| Uncontrolled Keywords: | beneng taro tubers, crisp, frying method, and frying time | |||||||||
| Subjects: | Q Science > QC Physics Q Science > QD Chemistry S Agriculture > S Agriculture (General) |
|||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
|||||||||
| Depositing User: | Devina Febrina | |||||||||
| Date Deposited: | 17 Apr 2025 06:34 | |||||||||
| Last Modified: | 17 Apr 2025 06:34 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48012 |
Actions (login required)
 |
View Item |