relation: https://eprints.untirta.ac.id/48226/
title: PENGARUH PENAMBAHAN TEPUNG IKAN TERI (Stolephorus sp) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI KERING BERBASIS TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) DAN MOCAF (Modified Cassava Flour)
creator: Chantyputra, Irvine
subject: Q Science (General)
description: The production of dried noodles using composite beneng taro flour as a substitute for wheat flour is one approach to reducing wheat flour consumption in Indonesia. The addition of anchovy fish flour in dried noodles aims to increase the protein content of the noodles. This study aims to determine the effect of varying concentrations of anchovy fish meal on the physical, chemical, and organoleptic characteristics of dried noodles. The research was conducted using a completely randomized design (CRD) with one factor: the addition of concentrations anchovy fish flour at five levels, (namely F1 = 0%, F2 = 2.5%, F3 = 5%, F4 = 7.5%, and F5 = 10%). The results indicated that the addition of anchovy fish flour had a significant effect on moisture content, ash content, fat content, carbohydrate content, cooking time, cooking loss, water absorption, tensile strength, color (L*, a*, b*, hue, chroma), and the organoleptic properties of aroma, texture, and overall acceptance but did not have a significant effect on crude fiber content, taste, and color organoleptics. The addition of 10% anchovy fish flour was able to increase the protein content in dried noodles by 13.09%. In conclusion, the use of anchovy fish flour as a protein source in dried noodles can be applied up to a 5% concentration.
date: 2025
type: Thesis
type: NonPeerReviewed
format: text
language: id
identifier: https://eprints.untirta.ac.id/48226/1/Irvine%20Chantyputra_4444190077_Fulltext%20-%20Copy.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48226/2/Irvine%20Chantyputra_4444190077_01.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48226/3/Irvine%20Chantyputra_4444190077_02.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48226/4/Irvine%20Chantyputra_4444190077_03.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48226/5/Irvine%20Chantyputra_4444190077_04.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48226/6/Irvine%20Chantyputra_4444190077_05.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48226/7/Irvine%20Chantyputra_4444190077_Ref.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48226/8/Irvine%20Chantyputra_4444190077_Lamp.pdf
identifier:   Chantyputra, Irvine  (2025) PENGARUH PENAMBAHAN TEPUNG IKAN TERI (Stolephorus sp) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI KERING BERBASIS TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) DAN MOCAF (Modified Cassava Flour).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.