Indriana, Devia Patsa (2026) Kajian Proporsi Tepung Biji Nangka dan Tepung Biji Ketapang dengan Penambahan Madu terhadap Karakteristik Fisikokimia dan Organoleptik Snack Bar. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Snack bars are practical healthy snacks that can help meet daily nutritional needs. Jackfruit seed flour contains high levels of carbohydrates, while tropical almond seed flour is rich in protein and vegetable fat. The addition of honey in snack bar production functions as a natural sweetener and binding agent that may affect the physicochemical and organoleptic characteristics of the product. This study aimed to determine the best treatment combination of jackfruit seed flour, tropical almond seed flour, and honey addition to produce snack bars with the best physicochemical and organoleptic properties. The study employed a Completely Randomized Design (CRD) with a factorial pattern and two replications. The first factor was the proportion of jackfruit seed flour to tropical almond seed flour (50:50, 60:40, and 70:30), while the second factor was the addition of honey (10%, 15%, and 20%), with two replications for each treatment. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level when significant differences were observed. The best treatment combination was obtained from snack bars with a 50:50 proportion of jackfruit seed flour to tropical almond seed flour and 20% honey addition, which resulted in a moisture content of 15.33%, ash content of 2.78%, fat content of 23.37%, protein content of 10.13%, carbohydrate content of 49.03%, crude fiber content of 2.08%, total sugar content of 14.30%, hardness of 1017.70 gf, and hedonic scores for color of 3.16 (slightly liked), aroma of 3.60 (slightly liked), taste of 3.80 (slightly liked), texture of 3.72 (slightly liked), as well as antioxidant activity of 1041.81 mg/L.
| 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: | Devia Patsa Indriana | ||||||||
| Date Deposited: | 29 May 2026 03:44 | ||||||||
| Last Modified: | 29 May 2026 07:26 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/53073 |
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