Zakiyah, Ervina Facrotus and Dr. Ir. Herly Evanuarini,, S.Pt., MP. (2023) Kualitas Baked Egg Custard dengan Penambahan Tepung Jagung (Zea mays L.) ditinjau dari Tekstur, Serat, dan Warna L, a*, b*. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengetahui persentase tepung jagung terbaik berdasarkan tekstur, serat, dan warna L, a*, b* puding telur panggang. 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 jagung, gula pasir. bubuk kayu manis dan bubuk vanila. Tepung jagung ditambahkan pada formulasi puding telur panggang menggunakan kontrol tanpa penambahan tepung jagung (T0), 1% (T1), 3% (T2) dan 5% (T3) berdasarkan berat/berat total bahan (w/ w). Data dianalisis menggunakan ANOVA dan jika ada pengaruh yang nyata dilanjutkan dengan Duncan's Multiples Range Test (DMRT). Pengaruh penambahan tepung jagung memberikan pengaruh sangat nyata (P<0,01) terhadap tekstur, serat, dan warna L, a*, b*. Nilai rata-rata tekstur 0,73N – 0,89N, serat 0,30 – 0,55%, warna L 68,71 – 77,91. warna a* 00.89 – 3.74. dan warna b* 58.26 – 64.50. Perlakuan terbaik dalam penelitian ini adalah pembuatan puding telur panggang dengan penambahan tepung jagung 5% berdasarkan tekstur, serat, dan warna L, a*, b*.
English Abstract
This study aims to determine the best percentage of corn flour based on texture, fiber, and color L, a*, b* of baked egg custard. The research method was a laboratory experiment, and the experimental design used a completely randomized design with 4 treatments and 4 replications. The material used were egg yolks, liquid milk, corn flour, granulated sugar. cinnamon powder and vanilla powder. Corn flour was added to the baked egg custard formulation using control without the addition of corn flour (T0), 1% (T1), 3% (T2) and 5% (T3) based on 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 Multiples Range Test (DMRT). The effect of adding corn flour gave highly significant effect (P<0.01) on texture, fiber, and color L, a*, b*. The average value of texture 0.73N – 0.89N, fiber 0.30 – 0.55%, color L 68.71 – 77.91. color a* 00.89 – 3.74. and color b* 58.26 – 64.50. The best treatment in this study was baked egg custard made with the addition of 5% corn flour based on texture, fiber, and color L, a*, b*.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050045 |
| Uncontrolled Keywords: | Chicken egg, baked egg custard, corn flour, thickener |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 May 2023 08:04 |
| Last Modified: | 11 May 2023 08:04 |
| URI: | http://repository.ub.ac.id/id/eprint/199441 |
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Text (DALAM MASA EMBARGO)
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