Luvita, Fatimatul (2014) Pengaruh Substitusi Tepung Jamur Tiram Putih (Pleurotus ostreatus) dan Ikan Bandeng (Chanos chanos) terhadap Kandungan Zat Besi dan Protein serta Mutu Organoleptik Mie Basah. Sarjana thesis, Universitas Brawijaya.
Abstract
Anemia defisiensi zat besi adalah kondisi seseorang yang memiliki produksi eritrosit dalam darah yang sedikit dan merupakan tingkat akhir dari defisiensi zat besi sehingga dibutuhkan asupan zat besi yang mencukupi. Jamur tiram putih memiliki kandungan zat besi yang tinggi, dan ikan bandeng memiliki kandungan protein tinggi yang bisa meningkatkan penyerapan zat besi. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung jamur tiram putih dan ikan bandeng terhadap kandungan zat besi, protein dan mutu organoleptik serta untuk mengetahui perlakuan terbaik mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 6 perlakuan dan 4 kali replikasi. Perlakuan penelitian adalah substitusi tepung jamur tiram putih dan ikan bandeng terhadap tepung terigu dengan proporsi 0%:0%:100%, 10%:30%:60%, 15%:25%:60%, 20%:20%:60%, 25%:15%:60%, dan 30%:10%:60%. Hasil penelitian yang dianalisis statistik menggunakan Kruskal Wallis menunjukkan bahwa substitusi tepung jamur tiram putih dan ikan bandeng secara signifikan meningkatkan kandungan zat besi (p = 0,009) dan kandungan protein (p = 0,000) serta mutu organoleptik rasa (p = 0,000), aroma (p = 0,034), warna (p = 0,000), dan tekstur (p = 0,000). Perlakuan terbaik pada penelitian ini adalah perlakuan P1 dengan substitusi tepung jamur tiram putih 10% dan tepung ikan bandeng 30% dengan kandungan zat besi 4,48 mg/100 g dan protein 11,98 g/100 g. Kesimpulan dari penelitian ini adalah substitusi tepung jamur tiram putih dan tepung ikan bandeng meningkatkan kandungan zat besi dan protein serta mutu organoleptik pada mie basah.
English Abstract
Iron deficiency anemia is a conditition of someone has a little erythrocytes production in blood. It is also an iron deficiency last stage, so an adequate iron intake is needed. White oyster mushrooms have high iron and milkfish have high protein that can increase iron absorption. The aim of this study is to determine the substitution effect of white oyster mushrooms and miklfish flour on iron, protein content and organoleptic quality also the best treatment of wet noddles. This study used a completely randomized design (CRD) with 6 treatments and 4 times replication. The study’s treatment is subtitution of white oyster mushrooms and milkfish flour wheat flour with proportion 0%:0%:100%, 10%:30%:60%, 15%:25%:60%, 20%:20%:60%, 25%:15%:60%, and 30%:10%:60%. This study result shows that substitution of white oyster mushrooms and milkfish flour signifficantly increase on iron content (p = 0,009) and protein content (p = 0,000) also in organoleptic quality taste (p = 0,000), smell (p = 0,034), colour (p = 0,000), and texture (p = 0,000). The best treatment in this research is treatment P1 with substitution of white oyster mushrooms flour 10% and milkfish flour 30% with iron content 4,48 mg/100 g and protein 11,98 g/100 mg. The conclusion from this study is there is substitution white oyster mushrooms and milkfish flour increase iron and protein content also organoleptic quality of wet noodles.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/466/051403650 |
| Subjects: | 600 Technology (Applied sciences) > 615 Pharmacology and therapeutics > 615.3 Organics drugs |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 04 Jul 2014 08:24 |
| Last Modified: | 23 Nov 2021 02:23 |
| URI: | http://repository.ub.ac.id/id/eprint/124463 |
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