relation: https://eprints.untirta.ac.id/48419/
title: ANALISIS SIFAT FUNGSIONAL KULIT BUAH MELINJO   DENGAN VARIASI PENGOLAHAN YANG DIAPLIKASIKAN   PADA PRODUK BOLU PANGGANG
creator: YUNISTIA AWALIYAH, FINA
subject: S Agriculture (General)
description: Melinjo peel was identified as one of the plants that contained natural antioxidants such as phenolic compounds, flavonoids, lycopene, vitamin C, and beta-carotene. The functional compounds found in melinjo peel can be used in making food products, such as cake. However, the processing methods changed the value of the functional compounds in melinjo peel. The aim of this research was to determine the functional properties of melinjo peel with variations in processing and its application in cake products. The research used a completely randomized design that consisted of one factor, namely processing differences, which included three levels: steamed melinjo peel, boiled melinjo peel, and melinjo peel flour. The observed parameters consisted of water content tests, organoleptic tests, color analysis (L*, a*, b*), total phenol determination, and antioxidant activity. Processing variations on melinjo peel significantly influenced the water content, color (L*, a*, b*), organoleptic properties (taste, texture, color, aroma, aftertaste, and overall acceptability). The water content ranged from 9.74% to 79.18%. The L* color values ranged from 39.46 to 66.13, the a* values ranged from 21.26 to 33.40, and the b* values ranged from 26.40 to 40.81. Antioxidant activity ranged from 30.80% to 58.60%, while total phenol levels ranged from 0.43 to 1.42 mg of GAE.
date: 2025
type: Thesis
type: NonPeerReviewed
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language: id
identifier: https://eprints.untirta.ac.id/48419/1/Fina%20Yunistia%20Awaliyah_4444200101_Fulltext.pdf
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language: en
identifier: https://eprints.untirta.ac.id/48419/2/Fina%20Yunistia%20Awaliyah_4444200101_01.pdf
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identifier: https://eprints.untirta.ac.id/48419/3/Fina%20Yunistia%20Awaliyah_4444200101_02.pdf
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identifier: https://eprints.untirta.ac.id/48419/4/Fina%20Yunistia%20Awaliyah_4444200101_03.pdf
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identifier: https://eprints.untirta.ac.id/48419/5/Fina%20Yunistia%20Awaliyah_4444200101_04.pdf
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identifier: https://eprints.untirta.ac.id/48419/6/Fina%20Yunistia%20Awaliyah_4444200101_05.pdf
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identifier: https://eprints.untirta.ac.id/48419/7/Fina%20Yunistia%20Awaliyah_4444200101_Ref.pdf
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language: en
identifier: https://eprints.untirta.ac.id/48419/8/Fina%20Yunistia%20Awaliyah_4444200101_Lamp.pdf
identifier:   YUNISTIA AWALIYAH, FINA  (2025) ANALISIS SIFAT FUNGSIONAL KULIT BUAH MELINJO DENGAN VARIASI PENGOLAHAN YANG DIAPLIKASIKAN PADA PRODUK BOLU PANGGANG.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.