Oktalidya, Shelly Panca (2023) Pengaruh Proporsi Tepung jagung : Tepung Sagu Dan Penambahan Tepung Udang Rebon Terhadap Karakteristik Fisikokimia dan Organoleptik Tortilla Chips Jagung Tambin (Zea mays L.). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Tortilla chips are a snack made from corn flour as the main ingredient. Tambin corn flour, sago flour and rebon shrimp flour can be used to make tortilla chips. The aim of this research is to determine the effect of the proportion of tambin corn flour: sago flour and the addition of rebon shrimp flour on the characteristics of tortilla chips and to obtain the best treatment based on good physical, chemical and organoleptic properties that are preferred by panelists. The design of this research was a Completely Randomized Design (CRD) with two factors, namely the proportion of corn flour: sago flour (95:5, 90:10, 85:15) and the addition of rebon shrimp flour (2.5%, 5%, 7.5 %). The best treatment is tortilla chips with the proportion of tambin corn flour : sago flour (95:5) with the addition of 2.5% rebon shrimp flour. This treatment resulted in a water content of 6.04%; ash content 2.80%; protein content 6.91%; fat content 3.62%; starch content 60.54%; hardness 356.17gf and average organoleptic results show a taste preference score of 4.20 (like); aroma 3.53 (somewhat like), color 4.10 (like); and texture of 3.47 (rather like it), beta-carotene content of 16.27mg/100g and calcium of 125.8 mg/100g
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | shelly panca oktalidya | ||||||||||||
| Date Deposited: | 21 Sep 2023 06:34 | ||||||||||||
| Last Modified: | 21 Sep 2023 06:34 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/17866 |
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