ELISAWATI MARDHIYAH, AFIFAH (2024) KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA KERIPIK JAGUNG BERDASARKAN VARIASI PERBANDINGAN Spirulina sp. DAN TEPUNG JAGUNG DENGAN METODE GORENG DAN PANGGANG. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

This research aimed to determine the effect of the comparison of Spirulina and corn flour and the differences of cooking methods on the characteristics of corn chips. This study used a factorial completely randomized design (CRD). The first factor of variation in the ratio of Spirulina : corn flour = 0%:100%; 3%:97%; 6%:94%; 9%:91% (w/w), and the second factor is the differences of cooking methods. Based on the research results, it can be concluded that variations in the ratio of Spirulina and corn flour have a significant effect on sensory color (4,34 – 5,5), moisture content (3,11 – 3,57 %), ash content (2,70 – 3,04 %), fat content (9,46 – 10,98 %), protein content (3,98 – 7,03 %), carbohydrate content (75,82 – 80,28 %), calorie content (105,54 – 107,56 kcal/25 grams), water activity (0,16 – 0,32) , L* value (41,94 – 75,16), a* value (-1,69 – 6,13), b* value (17,67 – 36,35), chrome value (17,79 – 36,89), ohue value (80,88 – 95,07), and texture of selected corn chips (4,53 – 5,36 N). Different cooking methods have a significant effect on sensory (color, aroma, texture, taste and overall), yield (52,13 – 79,66 %), moisture content (3,07 – 3,61 %), ash content (2,50 – 3,26 %), fat content (7,56 – 12,88 %), protein content (4,14 – 6,87 %), carbohydrate content (77,41 – 78,69 %), calorie content (102,58 – 110,53 kcal/ 25 grams), water activity (0,18 – 0,30), L* value (48,54 – 68,56), a* value (0,27 – 4,17), b* value (24,22 – 29,81), chrome value (24,44 – 30,24), ohue value (85,05 – 90,90), and texture of selected corn chips (4,27 – 5,62 N). There is an interaction between Spirulina and corn flour and differences in cooking methods on ash content (2,61 – 3,49 %), fat content (7,40 – 14,23 %), protein content (2,81 – 8,60 %), carbohydrate content (74,84 – 80,58 %), calorie content (102,37 – 112,34 kcal/ 25 grams), water activity (0.16 – 0.44 %), L* value (29.90 – 83.15), a* value (-2.99 – 8.72), b* value (15.92 – 43, 71), chroma value (15.92 – 44.57), ohue value (78.73 – 98.77), and texture (2.87- 6.19 N).

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor NURTIANA, WINDA 199108162022032003 Thesis advisor ANA SYABANA, MOHAMAD 198206072006041003 Thesis advisor RAKHMI SEFRIENDA, ARDIBA 198609082018012003
Additional Information:	Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan Spirulina dan tepung jagung serta perbedaan cara pemasakan terhadap karakteristik keripik jagung. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial. Faktor pertama adalah variasi perbandingan Spirulina : tepung jagung = 0%:100%; 3%:97%; 6%:94%; 9%:91% (b/b), dan faktor kedua adalah perbedaan cara memasak. Dapat disimpulkan bahwa variasi perbandingan Spirulina dan tepung jagung memberikan pengaruh nyata terhadap sensori warna (4,34 – 5,5), kadar air (3,11 – 3,57 %), kadar abu (2,70). – 3,04 %), kandungan lemak (9,46 – 10,98 %), kandungan protein (3,98 – 7,03 %), kandungan karbohidrat (75,82 – 80,28 %), kandungan kalori (105 ,54 – 107,56 kkal/25 gram), aktivitas air (0,16 – 0,32), nilai L* (41,94 – 75,16), nilai a* (-1,69 – 6,13) , nilai b* (17,67 – 36,35), nilai chrome (17,79 – 36,89), nilai ohue (80,88 – 95,07), dan tekstur keripik jagung pilihan (4,53 – 5 ,36 N). Cara pemasakan yang berbeda berpengaruh nyata terhadap sensori (warna, aroma, tekstur, rasa dan keseluruhan), rendemen (52,13 – 79,66 %), kadar air (3,07 – 3,61 %). , kadar abu (2,50 – 3,26 %), kadar lemak (7,56 – 12,88 %), kadar protein (4,14 – 6,87 %), kadar karbohidrat (77,41 – 78,69 %), kandungan kalori (102,58 – 110,53 kkal/ 25 gram), aktivitas air (0,18 – 0,30), nilai L* (48,54 – 68,56), nilai a* (0, 27 – 4,17), nilai b* (24,22 – 29,81), nilai chrome (24,44 – 30,24), nilai ohue (85,05 – 90,90), dan tekstur keripik jagung pilihan (4,27 – 5,62 N). Terdapat interaksi antara Spirulina dan tepung jagung serta perbedaan cara memasak pada kadar abu (2,61 – 3,49 %), kadar lemak (7,40 – 14,23 %). ), kandungan protein (2,81 – 8,60 %), kandungan karbohidrat (74,84 – 80,58 %), kandungan kalori (102,37 – 112,34 kkal/ 25 gram), aktivitas air (0,16 – 0,44 %), nilai L* (29,90 – 83,15), nilai a* (-2,99 – 8,72), nilai b* (15,92 – 43, 71), nilai kroma (15,92 – 44,57), nilai ohue (78,73 – 98,77), dan tekstur (2,87- 6,19 N).
Uncontrolled Keywords:	Cooking methods, Corn chips, Corn flour, Spirulina
Subjects:	Q Science > Q Science (General)
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	Afifah Elisawati Mardhiyah
Date Deposited:	04 Jun 2024 10:59
Last Modified:	04 Jun 2024 10:59
URI:	http://eprints.untirta.ac.id/id/eprint/35679

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