Hartanto, Miracle Drew Hansel (2023) PENGARUH LAMA PENGERINGAN DAN KONSENTRASI MgCO3 TERHADAP KARAKTERISTIK KIMIA, WARNA DAN ORGANOLEPTIK TEPUNG KEDELAI EDAMAME (Glycine max (L) Merrill. Undergraduate thesis, UPN 'Veteran" Jawa Timur.
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Abstract
Effect of Drying Time and Addition of MgCO3 on Chemical Characteristics, Color and Organoleptik of Soy flour Edamame (Glycine max (L) Merrill Edamame is a legume that is easily damaged because it has a high water content. The green color of edamame comes from the chlorophyll pigment found in chloroplasts. MgCO3 can be chosen as an additive to help maintain chlorophyll stability in edamame during the drying process so that the resulting flour looks more attractive. This study aims to determine the addition of MgCO3 and drying time on the physicochemical characteristics of edamame soybean flour. This study used a two-factor factorial Completely Randomized Design (CRD). Factor one is drying time (4 hours, 5 hours and 6 hours). Factor two is. addition of MgCO3 (0.02%, 0.03% and 0.04%). Observational data were analyzed using ANNOVA, if there was an interaction then a 5% DMRT follow-up test was carried out. The best treatment results for edamame soybean flour were obtained by adding 0.04% MgCO3 and 4 hours of drying time with an average moisture content of 13.835%, ash content of 2.9067%, protein content of 11.5950%, fat content of 26.2450%, chlorophyll content of 22.395 %, carbohydrate content 45.4183%, color (L= 70.7350, a= 3.2750, b= 25.45), average aroma score 3.12, color 3 and texture 3.08.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > QD Chemistry | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Miracle Drew Hansel Hartanto | ||||||||||||
| Date Deposited: | 30 May 2023 07:12 | ||||||||||||
| Last Modified: | 30 May 2023 07:12 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/14121 |
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