Licindo, Felicia and Wenny Bekti Sunarharum,, STP., M.Food.St., Ph.D (2019) Pengaruh Rasio Bahan Pembentuk Edible Spoon Terhadap Karakteristik Fisik, Kimia, Dan Organoleptik. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan penelitian ini adalah untuk mengetahui perlakuan terbaik dari pengaruh rasio bahan pembentuk edible spoon terhadap karakteristik fisik, kimia, dan organoleptik. Metode yang digunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor, yaitu rasio tepung gandum:maizena (A) (1:3, 2:2, 3:1) dan suhu (B) (130°C, 150°C, 170°C). Parameter yang diamati antara lain warna, daya patah, ketebalan, air, serat, protein, pati, serta penilaian organoleptik. Data hasil dianalisis menggunakan Minitab 17 dan diuji menggunakan ANOVA. Apabila terdapat perbedaan yang signifikan pada interaksi keduanya, selanjutnya uji Tukey dan DMRT, level signifikansi 5%. Analisis organoleptik menggunakan uji Friedman dan perlakuan terbaik menggunakan metode Zeleny. Analisa hasil adalah rasio tepung gandum:maizena dan suhu berbeda nyata terhadap karakteristik edible spoon. Sampel perlakuan terbaik adalah edible spoon rasio tepung gandum:maizena (3:1) dan suhu 170°C, warna [(L) (67.53), (a) (8.30), (b) (19.60)], daya patah (1.01 Kgf), ketebalan (0.22 cm), air (1.90 %), serat (0.68 %), protein (5.43 %), pati (68.35 %), dan organoleptik warna (4.08), aroma (3.60), rasa (4.30), dan tekstur (3.70).
English Abstract
The purpose research was to determine the best treatment effect of ratio material forming edible spoon on the characteristics of physical, chemical, and organoleptic. The method used was Randomized Block Design (RBD) with 2 factors, the ratio of wheat flour:cornstarch (A) (1:3, 2:2, 3:1) and temperature (B) (130°C, 150°C, 170°C). Parameters observed color, broken power, thickness, water, fiber, protein, starch, and organoleptic. The results data were analyzed using Minitab 17 and ANOVA. If there are significant differences on interaction of the two, then next tested using the test Tukey and DMRT, a significance level of 5%. Organoleptic analysis used test Friedman and the best treatment using method Zeleny. Analysis of results is ratio of wheat flour:cornstarch and temperature different significantly on characteristics edible spoon. The best treatment is ratio of wheat flour:cornstarch (3:1) and temperature of 170°C, color [(L) (67.53), (a) (8.30), (b) (19.60)], broken power (1.01 Kgf), thickness (0.22 cm), water (1.90%), fiber (0.68%), protein (5.43%), starch (68.35%), and organoleptic on color (4.08), aroma (3.60), taste (4.30), and texture (3.70).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/582/052002689 |
| Uncontrolled Keywords: | Edible Spoon, Maizena, Tepung Gandum,Cornstarch, Edible Spoon, Wheat Flour |
| 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 07:09 |
| Last Modified: | 29 Mar 2022 03:06 |
| URI: | http://repository.ub.ac.id/id/eprint/187521 |
![[thumbnail of FELICIA LICINDO.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
FELICIA LICINDO.pdf Restricted to Registered users only Download (2MB) |
Actions (login required)
 |
View Item |