relation: https://eprints.untirta.ac.id/45507/
title: PENGARUH PENYIMPANAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN GIZI CHIFFON CAKE BERBASIS TEPUNG UBI JALAR JINGGA (Ipomoea batatas L.)
creator: WIDJAYA, INDRIANTI
subject: Q Science (General)
subject: QD Chemistry
subject: R Medicine (General)
description: 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.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/45507/1/Indrianti%20Widjaya_8882200019_01.pdf
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identifier: https://eprints.untirta.ac.id/45507/2/Indrianti%20Widjaya_8882200019_02.pdf
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identifier: https://eprints.untirta.ac.id/45507/3/Indrianti%20Widjaya_8882200019_03.pdf
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identifier: https://eprints.untirta.ac.id/45507/4/Indrianti%20Widjaya_8882200019_04.pdf
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identifier: https://eprints.untirta.ac.id/45507/5/Indrianti%20Widjaya_8882200019_05.pdf
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identifier: https://eprints.untirta.ac.id/45507/6/Indrianti%20Widjaya_8882200019_REF.pdf
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identifier: https://eprints.untirta.ac.id/45507/7/Indrianti%20Widjaya_8882200019_LAMP.pdf
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identifier: https://eprints.untirta.ac.id/45507/8/Indrianti_Widjaya_8882200019_CP.pdf
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identifier: https://eprints.untirta.ac.id/45507/9/Indrianti%20Widjaya_8882200019_FULL%20TEXT.pdf
identifier:   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.