Hidayati, Deviana Intan Nur and Dr. Ir. Herly Evanuarini,, S.Pt., MP. (2022) Kualitas Egg Custard dengan Penambahan Tepung Rosella (Hibiscus sabdariffa) Sebagai Pewarna Alami ditinjau dari Kadar Lemak, Viskositas, dan Warna L, a*, b*. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengetahui persentase penambahan tepung rosella (Hibiscus sabdariffa) terbaik berdasarkan kadar lemak, viskositas, dan warna L, a*, b* puding telur. Metode penelitian adalah eksperimen laboratorium, dan rancangan eksperimen menggunakan rancangan acak lengkap dengan 4 perlakuan dan 4 ulangan. Bahan yang digunakan adalah kuning telur, susu cair, tepung rosella, tepung maizena, gula pasir, garam dan ekstrak vanili. Tepung rosella ditambahkan pada formulasi puding telur menggunakan kontrol tanpa penambahan tepung rosella (T0), 1% (T1), 1,5% (T2) dan 2% (T3) berdasarkan berat/berat total bahan (w /w). Data dianalisis menggunakan ANOVA dan jika ada pengaruh yang nyata dilanjutkan dengan Duncan's Multiple Range Test (DMRT). Pengaruh penambahan tepung rosella memberikan pengaruh sangat nyata (P<0,01) terhadap kadar lemak, viskositas, dan warna L, a*, b*. Nilai rata-rata kadar lemak 9,95% - 12,81%, viskositas 3200cP – 4260cP, warna L 60,78 – 90,02, warna a* 0,52 – 16,85, dan warna b* 37,56 – 61,92. Perlakuan terbaik pada penelitian ini adalah puding telur yang dibuat dengan tepung rosella 2%. (Hibiscus sabdariffa) penambahan berdasarkan kadar lemak, viskositas, dan warna L, a*, b*.
English Abstract
This study aims was to determine the best percentage of rosella flour (Hibiscus sabdariffa) addition based on fat content, viscosity, and color L, a*, b* of egg custard. The research method was a laboratory experimental, and the experimental design used a completely randomized design with 4 treatments and 4 replications. The ingredients used were egg yolks, liquid milk, rosella flour, cornstarch, sugar, salt and vanilla extract. Rosella flour was added to the egg custard formulation using control without the addition of rosella flour (T0), 1% (T1), 1.5% (T2) and 2% (T3) on the basis of weight/total weight of ingredients (w/w). The data were analyzed using ANOVA and if there was a significant effect it was continued with Duncan's Multiple Range Test (DMRT). The effect of adding rosella flour gave highly significant (P<0.01) on fat content, viscosity, and color L, a*, b*. Average value of fat content 9.95% - 12.81%, viscosity 3200cP – 4260cP, color L 60.78 – 90.02, color a* 0.52 – 16.85, and color b* 37.56 – 61.92. The best treatment in this study was egg custard prepared with 2% rosella flour (Hibiscus sabdariffa) addition based on fat content, viscosity, and color L, a*, b*.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050034 |
| Uncontrolled Keywords: | Egg Custard, rosella flour, natural dyes |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 May 2023 06:09 |
| Last Modified: | 11 May 2023 06:09 |
| URI: | http://repository.ub.ac.id/id/eprint/199379 |
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