eprintid: 48309
rev_number: 48
eprint_status: archive
userid: 19595
dir: disk0/00/04/83/09
datestamp: 2025-04-28 08:09:22
lastmod: 2025-04-28 08:09:22
status_changed: 2025-04-28 08:09:22
type: thesis
metadata_visibility: show
creators_name: Indrianti, Karlina
creators_id: 4444200010
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: Bahtiar Rusbana, Tubagus
contributors_id: 1990092720201220017
contributors_id: 1990092720201220017
corp_creators: Universitas Sultan Ageng Tirtayasa
corp_creators: Fakultas Pertanian
corp_creators: Teknologi Pangan
title: Pengaruh Penambahan Tepung Talas Beneng dan Tepung Cangkang Telur Terhadap Karakteristik Fisikokimia dan Organoleptik Stik Bawang
ispublished: pub
subjects: SJ
subjects: communication-general
divisions: FAPERTA
divisions: TekPang
full_text_status: restricted
keywords: beneng taro flour, eggshell flour, onion sticks, physicochemistry
note: 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.
abstract: 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.
date: 2025
date_type: published
pages: 109
institution: Universitas Sultan Ageng Tirtayasa
department: Teknologi Pangan
thesis_type: sarjana
thesis_name: sarjana
citation:   Indrianti, Karlina  (2025) Pengaruh Penambahan Tepung Talas Beneng dan Tepung Cangkang Telur Terhadap Karakteristik Fisikokimia dan Organoleptik Stik Bawang.  S1 thesis, Universitas Sultan Ageng Tirtayasa.   
document_url: https://eprints.untirta.ac.id/48309/16/Karlina%20Indrianti_4444200010-Fulltext.pdf
document_url: https://eprints.untirta.ac.id/48309/5/Karlina%20Indrianti_4444200010_02.pdf
document_url: https://eprints.untirta.ac.id/48309/7/Karlina%20Indrianti_4444200010_03.pdf
document_url: https://eprints.untirta.ac.id/48309/9/Karlina%20Indrianti_4444200010_04.pdf
document_url: https://eprints.untirta.ac.id/48309/11/Karlina%20Indrianti_4444200010_05.pdf
document_url: https://eprints.untirta.ac.id/48309/13/Karlina%20Indrianti_4444200010_Lamp.pdf
document_url: https://eprints.untirta.ac.id/48309/15/Karlina%20Indrianti_4444200010_Ref.pdf
document_url: https://eprints.untirta.ac.id/48309/17/Karlina%20Indrianti_4444200010-01.pdf