eprintid: 48229
rev_number: 25
eprint_status: archive
userid: 7176
dir: disk0/00/04/82/29
datestamp: 2025-04-17 03:46:26
lastmod: 2025-04-17 03:46:26
status_changed: 2025-04-17 03:46:26
type: thesis
metadata_visibility: show
creators_name: RIZQI'ANI, CAHYA
creators_id: 4444190088
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_name: KUSUMASARI, SEPTARIAWULAN
contributors_name: YOESEPA PAMELA, VEGA
contributors_id: 199009272020122017
contributors_id: 199110222022032007
corp_creators: UNIVERSITAS SULTAN AGENG TIRTAYASA
corp_creators: FAKULTAS PERTANIAN
corp_creators: JURUSAN TEKNOLOGI PANGAN
title: KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MAKARONI GORENG DENGAN SUBSTITUSI TEPUNG KULIT PISANG KEPOK DAN TEPUNG CANGKANG TELUR BEBEK
ispublished: pub
subjects: Q1
divisions: FAPERTA
divisions: TekPang
full_text_status: restricted
keywords: Banana peels, egg peels, flour, macaroni, substitution
note: Produk samping pangan seperti kulit pisang dan cangkang telur dapat menimbulkan kerusakan lingkungan apabila tidak dimanfaatkan secara optimal. Kedua hasil samping tersebut dapat dimanfaatkan sebagai bahan baku pengolahan pangan, salah satunya diolah menjadi tepung yang dapat digunakan sebagai bahan substitusi dalam produksi produk pangan. Tujuan penelitian ini adalah untuk mengetahui apa yang terjadi terhadap sifat fisikokimia dan organoleptik makaroni goreng jika ditambahkan tepung kulit pisang kepok dan tepung kulit telur bebek. Penelitian ini terdiri dari dua perlakuan. Pertama penambahan tepung kulit pisang kepok : 5 gram, 10 gram, 15 gram. Kedua, penambahan tepung cangkang telur bebek : 5 gram, 10 gram, 20 gram. Hasil penelitian menunjukkan bahwa penambahan tepung kulit pisang kepok pada makaroni goreng dapat meningkatkan nilai kepadatan camba, kekerasan, nilai kemerahan (a*), kadar kalsium, dan kadar abu. Namun penambahan tepung kulit pisang kepok pada makaroni goreng dapat menurunkan nilai derajat pengembangan, kecerahan (L*), nilai kuning (b*), ohue, aroma, warna, rasa, tekstur, dan keseluruhan. Penambahan tepung cangkang telur bebek pada makaroni goreng dapat meningkatkan nilai kepadatan bubur, kekerasan, nilai kemerahan (a*), kadar kalsium, dan kadar abu. Namun penambahan tepung cangkang telur bebek pada makaroni goreng dapat menurunkan derajat perkembangan, nilai kecerahan (L*), nilai kuning (b*), corak warna, aroma, warna, rasa, tekstur, dan keseluruhan.
abstract: Food byproducts such as banana peels and eggshells can cause environmental damage if not utilized optimally. Both by-products can be utilized as raw materials in food processing, one of which is processed into flour, which can be used as a substitute in the production of food products. The point of study is to find out what happen to the physicochemical and organoleptic properties of fried macaroni when kepok banana peel flour and duck eggshell flour are added to it. This study consisted of two treatments. First, the addition of kepok banana peel flour: 5 grams, 10 grams, 15 grams. Second, the addition of duck eggshell flour: 5 grams, 10 grams, 20 grams. The results showed that the addition of kepok banana peel flour to fried macaroni can increase the value of camba density, hardness, redness value (a*), calcium content, and ash content. However, the addition of kepok banana peel flour to fried macaroni can reduce the value of degree of development, brightness (L*), yellow value (b*), ohue, aroma, colour, taste, texture, and overall. The addition of duck eggshell flour to fried macaroni can increase the value of slurry density, hardness, redness (a*) value, calcium content, and ash content. However, the addition of duck eggshell flour to fried macaroni can reduce the degree of development, brightness value (L*), yellow value (b*), hue, aroma, colour, taste, texture, and overall.
date: 2025
date_type: published
pages: 101
institution: UNIVERSITAS SULTAN AGENG TIRTAYASA
department: TEKNOLOGI PANGAN
thesis_type: sarjana
thesis_name: sarjana
citation:   RIZQI'ANI, CAHYA  (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MAKARONI GORENG DENGAN SUBSTITUSI TEPUNG KULIT PISANG KEPOK DAN TEPUNG CANGKANG TELUR BEBEK.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.   
document_url: https://eprints.untirta.ac.id/48229/1/CAHYA%20RIZQI%27ANI_4444190088_Fulltext.pdf
document_url: https://eprints.untirta.ac.id/48229/2/CAHYA%20RIZQI%27ANI_4444190088_01.pdf
document_url: https://eprints.untirta.ac.id/48229/3/CAHYA%20RIZQI%27ANI_4444190088_02.pdf
document_url: https://eprints.untirta.ac.id/48229/4/CAHYA%20RIZQI%27ANI_4444190088_03.pdf
document_url: https://eprints.untirta.ac.id/48229/5/CAHYA%20RIZQI%27ANI_4444190088_04.pdf
document_url: https://eprints.untirta.ac.id/48229/6/CAHYA%20RIZQI%27ANI_4444190088_05.pdf
document_url: https://eprints.untirta.ac.id/48229/7/CAHYA%20RIZQI%27ANI_4444190088_Ref.pdf
document_url: https://eprints.untirta.ac.id/48229/8/CAHYA%20RIZQI%27ANI_4444190088_Lamp.pdf