Lestari, Fajar Indah (2024) PENGARUH PENAMBAHAN KARAGENAN DAN TEPUNG TULANG IKAN BANDENG (Chanos chanos) TERHADAP KARAKTERISTIK NORI SAYUR KECIPIR (Psophocarpus tetragonolobus L.). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Winged beans vegetables has a complete nutritional content (protein, fat, carbohydrates, vitamins, and minerals), and also contains free radical scavenging compounds such as vitamin C and E (tocopherol). The addition of stabilizing ingredients in the production of winged beans vegetables nori is crucial to obtain nori with a firm and compact structure that resembles commercial nori. Carrageenan is a hydrocolloid compound that functions as a binder and can protect colloids, thus binding with water and producing a stiff and firm gel. The addition of bone powder from milkfish aims to enhance nutritional value with proteins and calcium, as well as impart a distinctive aroma similar to commercial nori. This research aims to study the influence of adding carrageenan and milkfish bone powder on the preference of crispy vegetable nori. The study was conducted using a completely randomized factorial design with two factors. Factor I is the addition of carrageenan (1%, 1.5%, and 2%), while Factor II is the addition of milkfish bone powder (1%, 1.5%, and 2%). From the obtained data, it is known that the addition of 1.5% carrageenan and 2% milkfish bone powder is the best treatment with water content of 6.92%, ash content of 11.58%, protein content of 12.24%, fat content of 8.97%, antioxidant activity of 42.76%, breaking force of 3.30N, organoleptic test results for color 3.55 (liked), taste 3.9 (liked), aroma 3.6 (liked), and texture 3.9 (liked). Keywords: Nori, Winged Beans, Carrageenan, Milkfish Bone Meal.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > QC Physics Q Science > QD Chemistry |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Fajar Indah Lestari | ||||||||||||
| Date Deposited: | 11 Jan 2024 02:39 | ||||||||||||
| Last Modified: | 11 Jan 2024 02:39 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/19516 |
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