Salsabila, Dinda and Dr. Ir. Aris Sri Widati,, M.S and Eny Sri Widyastuti,, M.P (2024) “Pengaruh Penambahan Tepung Kelor (Moringa oleifera) terhadap Kualitas Fisik dan Kimia Kerupuk Daging Itik”. Magister thesis, Universitas Brawijaya.
Abstract
Tujuan penelitian ini untuk menentukan penambahan daging itik yang optimum terhadap kualitas kerupuk dan pengaruh tepung kelor terhadap kualitas kerupuk daging itik. Materi penelitian berupa kerupuk itik dengan penambahan tepung kelor. Metode yang digunakan dalam penelitian ini adalah metode percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan penelitian pada tahap 1 sebagai berikut: P0 (tanpa penambahan daging itik), P1 (penambahan daging itik 10%), P2 (penambahan daging itik 20%), dan P3 (penambahan daging itik 30%). Perlakuan penelitian tahap kedua sebagai berikut, P0 (tanpa penambahan tepung kelor), P1 (penambahan tepung kelor 1%), P2 (penambahan tepung kelor 2%), dan P3 (penambahan tepung kelor 3%). Hasil dari penelitian yang dilakukan persentase penambahan daging itik dalam pembuatan kerupuk dengan kosentrasi yang berbeda menunjukkan hasil yang berpengaruh sangat nyata (P<0,01) terhadap daya kembang kerupuk, nilai organoleptik, kadar protein, kadar lemak, kadar abu, dan kadar karbohidrat. memberikan pengaruh yang nyata (P<0,05) terhadap nilai Aw, sedangkan penambahan daging itik dengan konsentrasi yang berbeda tidak memberikan pengaruh nyata (P>0,05) terhadap daya patah kerupuk, kadar air kerupuk, dan organoleptik. Pada penelitian tahap pertama diperoleh perlakuan terbaik pada penambahan daging itik terhadap kerupuk dengan konsentrasi sebanyak 20% penambahan, kemudian dilanjutkan ke tahap berikutnya. Penambahan tepung kelor terhadap kerupuk itik dengan konsentrasi penambahan yang berbeda memberikan pengaruh sangat nyata (P<0,01) terhadap daya kembang kerupuk, kadar air, kadar lemak, kadar protein, kadar abu, kadar serat kasar, kalsium, aktivitas antioksidan, dan nilai betakaroten, sedangkan penambahan tepung kelor terhadap kerupuk itik tidak memberikan pengaruh yang nyata (P>0,05) terhadap daya patah kerupuk, nilai organoleptik, dan nilai Aw.
English Abstract
The aim of this research was to determine the optimum addition of duck meat to the quality of crackers and the effect of moringa flour on the quality of duck meat crackers. The research material was duck crackers with the addition of moringa flour. The method used in this research was an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. Research treatment at stage 1 is as follows: P0(without adding duck meat), P1 (adding 10% duck meat), P2 (adding 20% duck meat), and P3 (adding 30% duck meat).The second stage of research treatments were as follows, P0 (without adding moringa flour), P1 (addition of 1% moringa flour), P2 (addition of 2% moringa flour), and P3 (addition of 3% moringa flour). The results of research that carried out the percentage of adding duck meat in making crackers with different concentrations showed results that had a very significant effect (P<0.01) on the swellability of crackers, protein content, fat content, ash content, and carbohydrate, has a significant effect (P<0.05) on the Aw value, while the addition of duck meat with different concentrations does not have a real effect (P>0.05) on the breaking strength of crackers, organoleptic, and water content of the crackers. In the first stage of the research, the best treatment was obtained by adding duck meat to crackers with a concentration of 20% addition, then continued to the next stage. The addition of Moringa flour to duck crackers with different addition concentrations had a very significant effect (P<0.01) on the swellability of the crackers, water content, fat content, protein content, ash content, crude fiber content, calcium, antioxidant activity, and beta-carotene value, while the addition of moringa flour to duck crackers did not have a significant effect (P>0.05) on the crackers' breaking strength, carbohydrate value, organoleptic value, and Aw value.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0424050003 |
| Uncontrolled Keywords: | Betakaroten, Daya Kembang, Daya Patah, Organoleptik, Protein |
| Divisions: | S2/S3 > Magister Ilmu Ternak, Fakultas Peternakan |
| Depositing User: | Unnamed user with username nova |
| Date Deposited: | 22 Feb 2024 02:30 |
| Last Modified: | 22 Feb 2024 02:30 |
| URI: | http://repository.ub.ac.id/id/eprint/216378 |
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