Pengaruh Waktu Pengeringan Yang Berbeda Dengan Metode Pan Drying Pada Tepung Telur Asin Ditinjau Dari Rendemen, Stabilitas Buih, Dan Mutu Organoleptik

Meliza, Zara and Dr. Herly Evanuarini, S.Pt., MP (2020) Pengaruh Waktu Pengeringan Yang Berbeda Dengan Metode Pan Drying Pada Tepung Telur Asin Ditinjau Dari Rendemen, Stabilitas Buih, Dan Mutu Organoleptik. Sarjana thesis, Universitas Brawijaya.

Abstract

Kesimpulan Hasil penelitian ini dapat disimpulkan bahwa perlakuan terbaik yaitu dengan waktu pengeringan selama 6 jam menghasilkan tepung telur asin terbaik dengan nilai rataan rendemen 27,33%, stabilitas buih 25,38%, skor warna tepung telur asin 4,60 (kuning cerah), skor aroma tepung telur asin 4,70 (sangat menyukai), dan tekstur tepung telur asin 3,85 (halus). 5.2 Saran Berdasarkan hasil penelitian ini, sebaiknya dalam pembuatan tepung telur asin menggunakan waktu pengeringan selama 6 jam dan perlu dilakukan adanya penelitian lebih lanjut mengenai uji mikrobiologi, kadar air, dan daya simpan pada tepung telur asin.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FAPET/2020/42/052002962
Subjects: 600 Technology (Applied sciences) > 636 Animal husbandry
Divisions: Fakultas Peternakan > Peternakan
Depositing User: Budi Wahyono Wahyono
Date Deposited: 13 Dec 2021 02:58
Last Modified: 06 Jan 2023 03:09
URI: http://repository.ub.ac.id/id/eprint/186942
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