PENGARUH SUBTITUSI AMPAS KELAPA TERHADAP ZAT GIZI DAN KUALITAS CHEESE STICK

Sirait, Ema Royani (2014) PENGARUH SUBTITUSI AMPAS KELAPA TERHADAP ZAT GIZI DAN KUALITAS CHEESE STICK. Undergraduate thesis, UNIMED.

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Abstract

Penelitian ini bertujuan untuk : 1) Mengetahui pengaruh warna cheese stick dengan subtitusi 15%, 25% dan 35% ampas kelapa. 2) Mengetahui pengaruh aroma cheese stick dengan subtitusi 15%, 25% dan 35% ampas kelapa. 3) Mengetahui pengaruh rasa cheese stick dengan subtitusi 15%, 25% dan 35% ampas kelapa. 4) Mengetahui pengaruh tekstur cheese stick dengan subtitusi 15%, 25% dan 35% ampas kelapa. 5) Menganalisis kandungan zat gizi formula terbaik pada cheese stick ampas kelapa (karbohidrat, protein, lemak, air, abu, serat kasar dan zat besi). Lokasi penelitian ini dilaksanakan di Laboratorium Pendidikan Tata Boga Fakultas Teknik dan Balai Riset dan Standardisasi Industri Medan. Bahan yang digunakan dalam penelitian ini adalah ampas kelapa segar untuk pembuatan cheese stick ampas kelapa dan analisis zat gizi. Menentukan formula terbaik resep standar disubtitusikan dengan ampas kelapa (15%, 25% dan 35%). Selanjutnya dilakukan uji hedonik terhadap cheese stick dengan jumlah panelis sebanyak 30 orang. Data dianalisis secara deskriptif, untuk mengetahui pengaruh subtitusi ampas kelapa terhadap warna, aroma, rasa dan tekstur cheese stick ampas kelapa digunakan uji ANAVA.Hasil penelitian menunjukkan bahwa formula terbaik cheese stick ampas kelapa dengan subtitusi 15% ampas kelapa dan 85% tepung terigu. Hasil uji hedonik diperoleh nilai rataan warna sebesar 3,56, tekstur sebesar 3,53, aroma sebesar 3,50 dan rasa sebesar 3,47. Hasil ANAVA menunjukkan bahwa subtitusi 15%, 25% dan 35% ampas kelapa berpengaruh signifikan terhadap warna, aroma, rasa dan tekstur cheese stick ampas kelapa (α = 0,05). Hasil analisis kandungan zat gizi cheese stick ampas kelapa diperoleh kadar air 3,24 % (bb), kadar abu 2,38 % (bb), protein 7,59 % (bb), lemak 21,3 % (bb), serat kasar 0,55 % (bb), karbohidrat 64,9 % (bb) dan zat besi (Fe) 16,1 (mg).

Item Type: Thesis (Undergraduate)
Contributors:
ContributionNameNIDN/NIDK
Thesis advisorMutiara, Erli1970032319990321001
Call Number: 612.307 1 Sir p
Keywords: buah kelapa; santan; ampas kelapa; zat gizi; cheese stick; pemasakan; aroma; lemak; protein
Subjects: L Education > L Education (General)
Divisions: Fakultas Teknik > Pendidikan Tata Boga
Depositing User: Mrs Cecilia Tampubolon
Date Deposited: 02 Sep 2016 04:13
URI: http://digilib.unimed.ac.id/id/eprint/18655

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