eprintid: 43662
rev_number: 21
eprint_status: archive
userid: 11677
dir: disk0/00/04/36/62
datestamp: 2024-11-07 14:57:16
lastmod: 2024-11-07 14:57:16
status_changed: 2024-11-07 14:57:16
type: thesis
metadata_visibility: show
creators_name: NUR HUWAIDA, PUSPA
creators_id: 4444190082
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_name: BAHTIAR RUSBANA, TUBAGUS
contributors_name: WULANDARI, PUJI
contributors_id: 198109202005011004
contributors_id: 198703092019032010
corp_creators: UNIVERSITAS SULTAN AGENG TIRTAYASA
corp_creators: FAKULTAS PERTANIAN
corp_creators: JURUSAN TEKNOLOGI PANGAN
title: KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI 
KERING DENGAN PENAMBAHAN TEPUNG CANGKANG 
TELUR BEBEK (Cairina moschata) DAN TEPUNG JAMUR 
TIRAM PUTIH (Pleurotus ostreatus)
ispublished: pub
subjects: Q1
subjects: QD
subjects: QR
subjects: S1
divisions: FAPERTA
divisions: TekPang
full_text_status: restricted
keywords: dried noodles, calcium, duck eggshell flour, white oyster mushroom
flour
note: Penambahan tepung cangkang telur bebek dan tepung jamur tiram putih dapat meningkatkan karakteristik dan nilai gizi kalsium dan protein pada produk mie kering produk. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan organoleptik mie kering dengan variasi faktor penambahan tepung cangkang telur bebek (5%, 7,5%, dan 10%) dan variasi faktor penambahan tepung tiram putih (2,5%, 5%, dan 7,5%). Hasil penelitian menunjukkan bahwa penambahan tepung cangkang telur bebek berpengaruh nyata terhadap setiap respon yang diamati yang meliputi kadar air, kadar abu, kadar protein, kadar kalsium, daya patah, warna L*, warna a*, warna b* dan tekstur organoleptik. Penambahan tepung jamur tiram putih berpengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar kalsium, daya patah, warna L*, warna a*, warna b* dan organoleptik warna, rasa, tekstur, dan keseluruhan. B1J3 merupakan formulasi yang memiliki penerimaan yang lebih tinggi dari parameter warna, aroma, tekstur, rasa dan keseluruhan dengan kandungan kalsium sebesar 935,00 mg/100 g dan kadar protein sebesar 11,57%.
abstract: The addition of duck eggshell flour and white oyster mushroom flour can improve the characteristics and nutritional value of calcium and protein in dry noodle products. This study aims to determine the physicochemical and organoleptic characteristics of dried noodles with variations in the factor of adding duck eggshell flour (5%, 7.5%, and 10%) and variations in the factor of adding white oyster mushroom flour (2.5%, 5%, and 7.5%). The results showed that the addition of duck eggshell flour had a significant effect on each observed response which included moisture content, ash content, protein content, calcium content, breakability, L* color, a* color, b* color and organoleptic texture. The addition of white oyster mushroom flour has a significant effect on water content, ash content, protein content, calcium content, breakability, L* color, a* color, b* color and organoleptic color, taste, texture, and overall. B1J3 is a formulation that has higher acceptance of parameters such as color, aroma, texture, taste and overall with calcium content of 935.00 mg/100 g and protein content of 11.57%.
date: 2024
date_type: published
pages: 112
institution: UNIVERSITAS SULTAN AGENG TIRTAYASA
department: TEKNOLOGI PANGAN
thesis_type: sarjana
thesis_name: sarjana
citation:   NUR HUWAIDA, PUSPA  (2024) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI KERING DENGAN PENAMBAHAN TEPUNG CANGKANG TELUR BEBEK (Cairina moschata) DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus ostreatus).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.   
document_url: https://eprints.untirta.ac.id/43662/1/Puspa%20Nur%20Huwaida_4444190082_Fulltext.pdf
document_url: https://eprints.untirta.ac.id/43662/2/Puspa%20Nur%20Huwaida_4444190082_01.pdf
document_url: https://eprints.untirta.ac.id/43662/3/Puspa%20Nur%20Huwaida_4444190082_02.pdf
document_url: https://eprints.untirta.ac.id/43662/4/Puspa%20Nur%20Huwaida_4444190082_03.pdf
document_url: https://eprints.untirta.ac.id/43662/5/Puspa%20Nur%20Huwaida_4444190082_04.pdf
document_url: https://eprints.untirta.ac.id/43662/6/Puspa%20Nur%20Huwaida_4444190082_05.pdf
document_url: https://eprints.untirta.ac.id/43662/7/Puspa%20Nur%20Huwaida_4444190082_Ref.pdf
document_url: https://eprints.untirta.ac.id/43662/8/Puspa%20Nur%20Huwaida_4444190082_Lamp.pdf