KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI KERING DENGAN PENAMBAHAN TEPUNG CANGKANG TELUR BEBEK (Cairina moschata) DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus ostreatus)

NUR HUWAIDA, PUSPA (2024) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MI KERING DENGAN PENAMBAHAN TEPUNG CANGKANG TELUR BEBEK (Cairina moschata) DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus ostreatus). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

The addition of duck eggshell flour and white oyster mushroom flour can improve the characteristics and nutritional value of calcium and protein in dry noodle products. This study aims to determine the physicochemical and organoleptic characteristics of dried noodles with variations in the factor of adding duck eggshell flour (5%, 7.5%, and 10%) and variations in the factor of adding white oyster mushroom flour (2.5%, 5%, and 7.5%). The results showed that the addition of duck eggshell flour had a significant effect on each observed response which included moisture content, ash content, protein content, calcium content, breakability, L* color, a* color, b* color and organoleptic texture. The addition of white oyster mushroom flour has a significant effect on water content, ash content, protein content, calcium content, breakability, L* color, a* color, b* color and organoleptic color, taste, texture, and overall. B1J3 is a formulation that has higher acceptance of parameters such as color, aroma, texture, taste and overall with calcium content of 935.00 mg/100 g and protein content of 11.57%.

Item Type:

Thesis (S1)

Contributors:

Contribution	Contributors	NIP/NIM
Thesis advisor	BAHTIAR RUSBANA, TUBAGUS	198109202005011004
Thesis advisor	WULANDARI, PUJI	198703092019032010

Additional Information:

Penambahan tepung cangkang telur bebek dan tepung jamur tiram putih dapat meningkatkan karakteristik dan nilai gizi kalsium dan protein pada produk mie kering produk. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan organoleptik mie kering dengan variasi faktor penambahan tepung cangkang telur bebek (5%, 7,5%, dan 10%) dan variasi faktor penambahan tepung tiram putih (2,5%, 5%, dan 7,5%). Hasil penelitian menunjukkan bahwa penambahan tepung cangkang telur bebek berpengaruh nyata terhadap setiap respon yang diamati yang meliputi kadar air, kadar abu, kadar protein, kadar kalsium, daya patah, warna L*, warna a*, warna b* dan tekstur organoleptik. Penambahan tepung jamur tiram putih berpengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar kalsium, daya patah, warna L*, warna a*, warna b* dan organoleptik warna, rasa, tekstur, dan keseluruhan. B1J3 merupakan formulasi yang memiliki penerimaan yang lebih tinggi dari parameter warna, aroma, tekstur, rasa dan keseluruhan dengan kandungan kalsium sebesar 935,00 mg/100 g dan kadar protein sebesar 11,57%.

Uncontrolled Keywords:

dried noodles, calcium, duck eggshell flour, white oyster mushroom flour

Subjects:

Q Science > Q Science (General)
Q Science > QD Chemistry
Q Science > QR Microbiology
S Agriculture > S Agriculture (General)

Divisions:

04-Fakultas Pertanian
04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan

Depositing User:

Puspa Nur Huwaida

Date Deposited:

07 Nov 2024 14:57

Last Modified:

07 Nov 2024 14:57

URI:

http://eprints.untirta.ac.id/id/eprint/43662

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