AFINA ANGGRAENI, MUZAYYANAH (2021) KARAKTERISTIK SNACK MAKARONI TERI (Stolephorus sp.) (KAJIAN PROPORSI TEPUNG WALUR TERMODIFIKASI DAN TEPUNG TERIGU SERTA KONSENTRASI NATRIUM BIKARBONAT). Undergraduate thesis, UPN 'VETERAN" JAWA TIMUR.
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Abstract
Macaroni Snack is a snack made from a mixture of wheat flour, molded, dried and fried with or without ingredients addition. In this study, macaroni snacks were made from flour modified walur as an effort to develop local food ingredients as a substitution of wheat flour and the addition of sodium bicarbonate which aims to to improve the texture of the macaroni snack and the addition of anchovies in the study This purpose is to increase the protein content in macaroni snacks. This study aims to determine the effect of the proportion of walur flour modified: wheat flour and sodium bicarbonate concentration on snacks macaroni. This study used a completely randomized design (CRD) pattern factorial with two factors, namely the proportion of modified walur flour and flour flour (20:80, 25:75, 30:70) and sodium bicarbonate concentration (1%, 1.5%, 2%). The data obtained were analyzed using ANOVA and if there Significant differences between treatments were continued with the DMRT test at 5% level. Snack macaroni with modified walur flour proportion treatment: wheat flour 20:80 and 2% sodium bicarbonate concentration is the best treatment produce anchovy macaroni snack with characteristics: volume expansion 30.28%, hardness 0.57 N/mm2 , water content 0.98%, ash content 3.24%, content 18.30% fat, 13.07% protein content, 41.90% starch content and hedonic test score color 3.67 (slightly like), texture 4.20 (slightly like), and taste 3.77 (slightly like). Keywords: macaroni snack, anchovies, modified walur flour, sodium bicarbonate.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Mujari Mujari | ||||||||
| Date Deposited: | 04 Nov 2021 03:06 | ||||||||
| Last Modified: | 04 Nov 2021 03:06 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/3085 |
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