Putri, Rinjani Eko (2024) Karakteristik Flakes Umbi Gembili dan Buah Murbei dengan Penambahan Tepung Biji Bunga Matahari (Helianthus Annuus l.). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Flakes are ready-to-eat breakfast foods in the form of thin, flat or flake sheets, and are brownish yellow in color and are usually consumed with the addition of milk as a breakfast menu that has the potential to be an alternative breakfast menu that can meet calorie needs. In addition to calorie needs, flakes are expected to meet other nutrients such as protein, fat, and vitamins. The use of gembili tubers in flakes as a source of carbohydrates, mulberries as a source of vitamin C and antioxidants, sunflower seed flour as a source of protein and vitamin E. This study aims to analyze the effect of the treatment of the proportion of gembili tubers and mulberries with the addition of sunflower seed flour on the chemical, physical, and organoleptic properties of flakes. The research method used is a Completely Randomized Design (CRD) with a factorial pattern consisting of 2 factors with 2 replications. Factor I is the proportion of yam bean and mulberry fruit (85:15; 90:10; 95:5) and factor II is sunflower seed flour (5%, 10%, 15%). The resulting data were analyzed using ANOVA at 5% level with Duncan's further test (DMRT) if there is a significant interaction (P≤0.05). The best treatment was found in the proportion of gembili tubers: mulberry fruit (90:10) grams and the addition of 10% sunflower seed flour which resulted in a water content of 3.46%, ash content of 1.04%, protein content of 7.78%, fat content of 17.97%, carbohydrate content of 69.72%, starch content of 62.68%, vitamin C content of 7.38 mg/100 gr, antioxidant activity of the DPPH method of 2.09%, antioxidant activity of the FRAP method of 10.16 mg AAE/L and breaking strength of 7.45N, vitamin E content of 9.36 mg/100 gr and had organoleptic test values including taste value of 6.40 (quite like), color 5.18 (neutral), crispness 5.72 (quite like), and overall 5.76 (quite like).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Rinjani Eko Putri | ||||||||||||
| Date Deposited: | 13 Dec 2024 02:58 | ||||||||||||
| Last Modified: | 13 Dec 2024 02:58 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/33045 |
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