FARIS, HILMI (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI KERING BERBASIS TEPUNG TERIGU DAN TEPUNG TALAS BENENG DENGAN PENAMBAHAN SPIRULINA PLATENSIS. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Noodles are generally produced from wheat flour as the primary raw material, Noodles should also meet the standards of healthy food, therefore, to fulfill the nutritional requirements needed by the body, such as high protein content, it is necessary to add Spirulina platensis to noodles. This study aims to determine the effect of increasing the concentration of Spirulina platensis on the physicochemical and organoleptic characteristics of dry noodles. This study used a quantitative method with a Completely Randomized Design (CRD) with one factor, the factors used are wheat flour: Beneng taro flour: Spirulina platensis. This study also used 5 treatment combinations, then each combination was repeated 3 times, Which resulted in a total of 15 experimental units. The effect of giving selected Spirulina platensis on making dry noodles with concentrations of 0%, 4%, 8%, 12% and 16%, there was a highly significant effect on the parameters of water content, protein content, and fat contentcarbohydrate content, ash content and color analysis (degree of whiteness) while cooking time, water absorption capacity, cooking loss, there is no significant difference in effect between the five samples of dry noodles, and the concentration of Spirulina platensis in making dry noodles is 16%.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Mie umumnya diproduksi dari tepung terigu sebagai bahan baku utama, Mie juga harus memenuhi standar makanan sehat, oleh karena itu, untuk memenuhi kebutuhan gizi yang dibutuhkan oleh tubuh, seperti kandungan protein yang tinggi, perlu menambahkan Spirulina platensis ke dalam mi. Penelitian ini bertujuan untuk mengetahui pengaruh peningkatan konsentrasi Spirulina platensis terhadap karakteristik fisikokimia dan organoleptik mi kering. Penelitian ini menggunakan metode kuantitatif dengan Rancangan Acak Lengkap (RAL) dengan satu faktor, faktor yang digunakan adalah tepung terigu: Tepung talas beneng: Spirulina platensis. Penelitian ini juga menggunakan 5 kombinasi perlakuan, kemudian setiap kombinasi diulang sebanyak 3 kali, yang menghasilkan total 15 satuan percobaan. Pengaruh pemberian Spirulina platensis terpilih terhadap pembuatan mie kering dengan konsentrasi 0%, 4%, 8%, 12% dan 16% terdapat pengaruh yang sangat nyata terhadap parameter kadar air, kadar protein, kadar lemak, kadar karbohidrat, kadar abu dan analisis warna (derajat keputihan) sedangkan lama pemasakan, daya serap air, susut masak, tidak terdapat perbedaan pengaruh yang nyata antara kelima sampel mie kering, dan konsentrasi Spirulina platensis dalam pembuatan mie kering sebesar 16%. | |||||||||
| Uncontrolled Keywords: | Spirulina platensis, dry noodles, parameters, taro flour | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Hilmi Faris | |||||||||
| Date Deposited: | 12 Sep 2025 04:10 | |||||||||
| Last Modified: | 12 Sep 2025 04:10 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54477 |
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