TY  - THES
TI  - Pengaruh Penambahan Tepung Talas Beneng dan Tepung Cangkang Telur Terhadap Karakteristik Fisikokimia dan Organoleptik Stik Bawang
N1  - Tingginya ketergantungan Indonesia terhadap tepung terigu dapat mengakibatkan menurunnya ketahanan pangan nasional. Salah satu solusi untuk mengurangi penggunaan tepung terigu dalam pembuatan stik bawang adalah mengganti sebagian tepung menggunakan tepung talas beneng dan tepung cangkang telur ayam. Tujuan penelitian yaitu untuk mengetahui pengaruh penambahan tepung talas beneng, tepung cangkang telur ayam serta interaksinya terhadap karakteristik fisikokimia dan organoleptik stik bawang. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) menggunakan dua faktor. Faktor pertama tepung talas beneng 30%, 40%, 50%, faktor kedua tepung cangkang telur ayam 15%, 20%, 25%.penambahan tepung talas beneng berpengaruh nyata terhadap nilai kekerasan, berpengaruh sangat nyata terhadap nilai warna (L*,a,b*, chroma), hedonik rasa, kadar abu dan kadar kalsium. Penambahan tepung cangkang telur ayam berpengaruh nyata terhadap nilai kekerasan dan hedonik warna, berpengaruh sangat nyata terhadap nilai warna (L*, a*, b, hue, chroma), kadar abu dan kadar kalsium. interaksi tepung talas beneng dan tepung cangkang telur ayam berpengaruh nyata terhadap nilai kekerasan, berpengaruh sangat nyata terhadap nilai warna (L*, a*) dan kadar abu.
Y1  - 2025///
M1  - sarjana
A1  - Indrianti, Karlina
ID  - eprintuntirta48309
KW  - beneng taro flour
KW  -  eggshell flour
KW  -  onion sticks
KW  -  physicochemistry
EP  - 109
AV  - restricted
PB  - Universitas Sultan Ageng Tirtayasa
UR  - https://eprints.untirta.ac.id/48309/
N2  - Indonesia?s high dependency on wheat flour poses a potential risk to national food security. One solution to reduce the used of wheat flour in making onion sticks was to partially substitute it with beneng taro flour and chicken eggshell flour. This study aimed to determine the effects of adding beneng taro flour and chicken eggshell flour, and the interactions between the two factors on the physicochemical and organoleptic characteristics of onion stiks. This research was arranged using a Completely Randomized Design (CRD) with two factor. The first factor was beneng taro flour at a (30%, 40%, and 50%), while the second factor was chicken eggshell flour at a (15%, 20%, and 25%). Results showed that onion stiks with a beneng taro flour was significantly affected hardness, color values (L*, a*, b*, chroma), taste parameters, ash content, and calcium content. The addition of chicken eggshell flour significantly affected color parameters and showed a significantly effected on hardness, color values (L*, a*, b*, hue, chroma), ash content, and calcium content. The interactions between beneng taro flour and chicken eggshell flour significantly affected hardness, color values (L*, a*) and ash content.
ER  -