Pratama, Isrina Laili and Dr.Ir.Sudarminta Setyo Yuwono, M.App.Sc (2019) Pengaruh Metode Pengeringan Dan Proporsi Tepung Ampas Tahu Terhadap Karakteristik Kimia, Fisik, Dan Organoleptik Dari Tempe Substitusi Tepung Ampas Tahu. Sarjana thesis, Universitas Brawijaya.
Abstract
Ampas tahu mempunyai nilai gizi yang tinggi, sehingga dapat digunakan sebagai campuran produk pangan tempe. Perlu penanganan lebih lanjut untuk memperpanjang umur simpan ampas tahu, misalnya dengan pengeringan. Tujuan penelitian ini adalah untuk mengetahui pengaruh tempe substitusi tepung ampas tahu dari beberapa metode pengeringan dan proporsi. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor I pengukusan dan penyangraian, pengukusan dan pengeringan sinar matahari, tanpa pengukusan dilakukan penyangraian, tanpa pengukusan dilakukan pengeringan sinar matahari, dan faktor II proporsi tepung ampas tahu 1%, 2%, 3%. Hasil penelitian menunjukkan bahwa antara faktor metode pengeringan dan proporsi tepung ampas tahu terjadi interaksi yang nyata, kecuali pada tingkat kekuningan (b*). Perlakuan terbaik diperoleh pada pengukusan dan pengeringan sinar matahari dan proporsi tepung ampas tahu 2% (M1P2) nilai kadar air 58,97%, kadar lemak 9,76%, kadar serat 2,59%, kadar protein 20,74%, intensitas kecerahan (L*) 76,62, intensitas kemerahan (a*) 1,41, intensitas kekuningan (b*) 15,03.
English Abstract
Solid waste tofu has a high nutritional value, so it can be used a substitution of tempeh. To extend the shelf life of solid waste tofu, it is necessary to dry it.The aims of thesis study was to substitute tempeh with okara flour obtained from various drying methods and proportion. This research use two-way variance (ANOVA) with factorial Randomized Block Design (RBD) 2 factors. First factor drained steamed roasted, steamed and drained to the sun, without steamed but dried roasted, without steamed but dried to the sun, and the second factor the proportion of Okara flour using 1%, 2%, 3%. Based on the results of the study there was a significant interaction between the drying methods and the proportion of Okara flour, except on yellowish contents (b*). The best treatment of tempeh substituted with okara flour was a steaming sun drying and 2% proportion of Okara flour as follows : water contents of 58,97%, fat contents of 9,76%, fiber contents of 2,59%, protein contents of 20,74%, brightness intensity (L*) of 76,62, redness intensity (a*) of 1,41, and yellowish intensity of 15,03
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/554/052002632 |
| Uncontrolled Keywords: | Drying, Proportion, Tempeh, Okara Flour,Pengeringan, Proporsi , Tempe, Tepung Ampas Tahu |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 20 Dec 2021 06:33 |
| Last Modified: | 29 Mar 2022 02:41 |
| URI: | http://repository.ub.ac.id/id/eprint/187513 |
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