Hanifah, Hanifah (2025) FORTIFIKASI TEPUNG RUMPUT LAUT HIJAU (Ulva lactuca) TERHADAP KARAKTERISTIK COOKIES. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Cookies are a bakery product that has a sweet taste with many enthusiast, but has high sugar and fat content. Ulva lactuca contains 4,29% crude fiber, 6,8% protein, 0,36% phosphorus, 1,96% calcium and contains macro and micro minerals. The addition of U. lactuca to cookies in this study is expected to increase the nutrion of the cookies. The purpose of this study was to determine the best formulation for seaweed flour (U. lactuca) fortification and characterization of seaweed cookies. This research was carried out in October 2023-July 2024 at the Fishery Product Precessing Technology Laboratory, Sultan Ageng Tirtayasa University. This research consisted of three stages which included making U. lactuca flour, making U. lactuca flour fortified cookies. and testing U. lactuca flour fortified cookies. The randomized design used in this research was Completely Randomized Design (CRD) with 4 treatment stages. The treatment in this research was the addition of U. lactuca flour fortified to cookies at different levels, which include: 0%, 5%, 10%, and 15%. The test carried out consisted of hedonic tests (appearance, aroma, texture, and taste), chemical characteristics (moisture content, ash content, fat content, protein content, and carbohydrate content), and crude fiber content. The addition of U. lactuca flour to cookies had significant effect on hedonic test in the parameters of appearance, aroma, taste and chemical characteristics. The treatment with appearance values of 5,78, aroma 6,09, texture 6,66, and taste 6,88. The result of the chemical characteristics of cookies contain 84% water content, 2,43% ash content, 27,29% fat content, 12,44% protein content, 49,88% carbohydrate content, and 4,115 crude fiber.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Cookies merupakan salah satu produk bakery yang memiliki rasa manis dengan banyak penggemar, namun memiliki kandungan gula dan lemak yang tinggi. Ulva lactuca memiliki kandungan berupa serat kasar 4,29%, protein 6,8%, fosfor 0,36%, kalsium 1,96% dan mengandung mineral makro dan mikro. Penambahan U. lactucapada cookies dipenelitian ini diharapkan meningkatkan nutrisi pada cookies. Tujuandari penelitian ini untuk menentukan formulasi terbaik fortifikasi tepung rumput laut (U. lactuca) dan karakterisasi cookies rumput laut.Penelitian ini dilaksanakan pada bulan Oktober 2023-Juli 2024 yang dilakukan di Laboratorium Teknologi Pengolahan Hasil Perikanan, Universitas Sultan Ageng Tirtayasa. Penelitian ini terdiri dari tiga tahap yang meliputi pembuatan tepung U. lactuca, pembuatan cookies fortifikasi tepung U. lactuca, dan pengujian cookiesfortifikasi tepung U. lactuca. Rancangan acak yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan. Perlakuan pada penelitian ini adalah penambahan tepung U. lactuca pada cookies dengan berbeda taraf yaitu: 0%, 5%, 10%, dan 15%. Pengujian yang dilakukan terdiri dari uji hedonik (kenampakan, aroma, tekstur, dan rasa), karakteristik kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat), dan kadar serat kasar.Penambahan tepung U. lactuca terhadap cookies memberikan pengaruh nyata pada uji hedonik di parameter kenampakan, aroma, rasa, dan karakteristik kimia. Perlakuan penambahan tepung U. lactuca sebanyak 15% (426) merupakan perlakuan terbaik dengan nilai kadar kenampakan 5,78, aroma 6,09, tekstur, 6,66, dan rasa 6,88. Adapun hasil karaktersitik kimia cookis mengandung kadar air 84%, kadar abu 2,43%, kadar lemak 27,29%, kadar protein 12,44%, kadar karbohidrat 49,88%, dan serat kasar 4,115%. | |||||||||
| Uncontrolled Keywords: | Hedonic, Product, Green Seaweed | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling |
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| Divisions: | 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan 04-Fakultas Pertanian |
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| Depositing User: | Mrs Hanifah Hanifah | |||||||||
| Date Deposited: | 15 Sep 2025 09:12 | |||||||||
| Last Modified: | 15 Sep 2025 09:12 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54625 |
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