DELLY, ARLINDA PUTRI PERMATA (2024) Karakteristik Snack Makaroni dari Proporsi Tepung Jagung Ungu dan Pati Ganyong dengan Penambahan Tepung Ikan Kembung. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Macaroni snacks are snacks made from wheat flour, which is molded, dried and then fried either with or without food additives. Purple corn flour is one of the food commodities that replace food commodity with a high amylopectin content that can increase the volume of development of macaroni snacks and contains antioxidants that are good for health. Making macaroni snacks requires a binder, namely ganyong starch, which can improve the structure of the dough so that the dough is more compact and easy to shape. Mackerel flour has a high protein content to increase the nutritional value of macaroni snacks. The purpose of this study was to determine the effect of the proportion of purple corn flour: ganyong starch with the addition of mackerel flour so as to obtain macaroni snacks with the best treatment based on chemical, physical, and nutritional properties favored by panelists. The research design used in this study was Completely Randomized Design (CRD) with two factors and two replicates, namely proportion of purple corn flour: ganyong starch (75:25, 80:20, 85:15) and addition of mackerel flour (4%, 8%, 12%). Data were analyzed using ANOVA and DMRT further test at 5% level. The best treatment was obtained from treatment of the proportion of purple corn flour and ganyong starch (80:20) with the addition of 12% mackerel flour. The treatment produced macaroni snacks with characteristics of water content 2.72%, ash content 1.86%, fat content 23.76%, protein content 14.95%, carbohydrate content 56.71%, starch content 35.55%, development volume of 10.08%, and hardness of 1.38 N, as well as organoleptic test hedonic organoleptic test showed a color value of 3.36 (neutral); aroma 3.96 (neutral); taste 3.48 (neutral); and crispness 3.28 (neutral).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Arlinda Putri Permata Delly | ||||||||||||
| Date Deposited: | 12 Dec 2024 04:12 | ||||||||||||
| Last Modified: | 12 Dec 2024 04:12 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/32932 |
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