Nafi'ah, Nisa Nurun (2025) Karakteristik Siomay dari Perlakuan Jenis Kerang dan Keong dan Proporsi Tepung Tapioka dan Puree Daun Kelor (Moringa oleifera). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Undernutrition in school-age children is often caused by low intake of nutrients so that an approach can be taken to innovate food products that support nutritional needs and are favored by children, one of which is siomay. The purpose of this study was to determine the effect of the treatment between types of blood clams, green clams, rice snails and the proportion of tapioca flour and moringa leaf puree on the physicochemical and organoleptic properties of siomay. Molluscs, especially mussels and snails, contain high protein (9-13%) and minerals such as iron (Fe) and zinc (Zn). Moringa leaf puree is used to add vegetable protein so as to produce a high-quality amino acid composition. The use of tapioca flour is because starch contains amylose and amylopectin which can bind water more strongly and can make the texture of processed meat products more chewy. This study used a factorial pattern Randomized Group Design (RAK) with two factors and three replications. Factor I is the type of blood clam, green clam, and rice snail. Factor II is the proportion of tapioca flour and moringa leaf puree (50:50; 75:25; 100:0 b/v). Observational data were analyzed using Two Way ANOVA with a significant level of 5%, if there was a real interaction between the two treatments then DMRT 5% further test was conducted. The best treatment was obtained in the combination of the rice paddy treatment and the proportion of tapioca flour and moringa leaf puree (75: 25) which obtained a moisture content of 50.14%, ash content of 5.60%, fat content of 2.82%, protein content of 9.84%, carbohydrate content of 31.60%, starch content of 24.50%, antioxidant activity of 53.75%, vitamin C content of 0.18 mg/g, and hardness of 2311.31 g. As well as organoleptic tests using the Quantitative Descriptive Analysis (QDA) method, salty taste 3.50; sweet taste 1.87; savory taste 4.00; savory aroma 3.53; green color 4.30; brown color 2.30; chewiness 4.57; and hardness 1.70.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Nisa Nurun Nafi’ah | ||||||||
| Date Deposited: | 14 Mar 2025 06:51 | ||||||||
| Last Modified: | 14 Mar 2025 06:51 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/35715 |
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