AMIRRUDDIIN ‘AZIS, MUHAMMAD (2023) PENAMBAHAN TEPUNG RUMPUT LAUT Kappaphycus alvarezii PADA PEMBUATAN DONAT. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Donuts are included in the bakery product category. With the addition of seaweed flour in the manufacture of donuts, it is expected to increased the fiber content in the donuts, because seaweed had a relatively high fiber content, so it can improve digestive function. This study aimed to determined the best formulation of the addition of K. alvarezii seaweed flour to donuts. This study used a completely randomized design (CRD) with 2 replications. The treatment in this study was the addition of K. alvarezii seaweed flour which was different with 5 levels namely: 0%, 10%, 20%, 30% and 40%. The quality parameters analyzed were the hedonic test, including colour, aroma, taste and texture. Donuts with the best hedonic test were tested for crude fiber content and proximate tests, namely moisture content, ash content, fat content, protein content, and carbohydrate content. The addition of 10% seaweed powder (D1) was the best treatment with hedonic taste (3.36 ± 0.55), aroma (3.10 ± 0.80), color (3.83 ± 0.79), and texture (4.06 ± 0.63). Based on the chemical properties test, namely crude fiber content (0.14%) and proximate namely water content (25.61%), ash content (2.53%), fat content (15.91%), protein content (2.61%) )%, and carbohydrate content (53.34%). The addition of seaweed powder to donut production affects the hedonic and chemical characteristics of donuts.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Donat termasuk ke dalam kategori produk bakeri. Dengan penambahan tepung rumput laut pada pembuatan donat diharapkan menambah kandungan serat pada donat, karena rumput laut mempunyai kandungan serat yang relatif tinggi, sehingga dapat meningkatkan fungsi pencernaan. Penelitian ini bertujuan untuk menentukan formulasi terbaik dari penambahan tepung rumput laut K. alvarezii pada donat. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 ulangan. Perlakuan dalam penelitian ini adalah penambahan tepung rumput laut K. alvarezii yang berbeda dengan 5 taraf yaitu: 0%, 10%, 20%, 30% dan 40%. Parameter mutu yang dianalisis yaitu uji hedonik, meliputi warna, aroma, rasa dan tekstur. Donat dengan uji hedonik terbaik dilakukan uji kadar serat kasar dan uji proksimat yaitu kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Hasil penelitian menunjukkan bahwa penambahan tepung rumput laut pada produk donat memberikan pengaruh yang nyata pada uji hedonik parameter aroma dan tekstur. Perlakuan penambahan tepung rumput laut sebanyak 10% (D1) merupakan perlakuan terbaik dengan nilaiuji hedonik rasa (3,36 ± 0,55), aroma (3,10 ± 0,80), warna (3,83 ± 0,79), dan tekstur (4,06 ± 0,63). Nilai uji kimia yaitu kadar serat kasar (0,14%) dan proksimat yaitu kadar air (25,61%), kadar abu (2,53%), kadar lemak (15,91%), kadar protein (2,61)%, dan kadar karbohidrat (53,34%). Penambahan tepung rumput laut pada pembuatan donat mempengaruhi karakteristik hedonik dan kimia donat. | |||||||||
| Uncontrolled Keywords: | Donuts, Flour, Hedonic, Seaweed Donat, Hedonik, Rumput laut, Tepung | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry Q Science > QH Natural history > QH301 Biology S Agriculture > SH Aquaculture. Fisheries. Angling |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | muhammad amirruddiin azis | |||||||||
| Date Deposited: | 30 Jan 2024 15:30 | |||||||||
| Last Modified: | 30 Jan 2024 15:30 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/31664 |
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