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Pengaruh Suplementasi Pensi (Corbicullasumatranaclessin) Terhadap Mutu Organoleptik Dan Kadar Protein Kerupuk Nasi Sebagai Salah Satu Makanan Tradisional



RAUDHATUL AGUSTIA
Effect of pensi supplementation (corbicullasumatranaclessin) on organoleptic quality and protein content of rice crackers as one of the traditional foods
viii + 43 pages + 11 tables + 1 image + 1 graph + 9 attachments

ABSTRACT
Rice crackers is one of the traditional foods and is a typical food for all regions in Indonesia. Rice crackers have a crisp and easy texture to make at home for families. Rice crackers contain high carbohydrates, while the protein content is low. To increase the nutritional value of rice crackers, it is necessary to add other nutrients such as adding protein nutrients. Protein is needed by the body, especially for children during the growth period. One food that contains high protein is pensi meat which can be added to the ingredients for making rice crackers. This study aims to determine the effect of pensi meat addition on organoleptic quality and protein levels of rice crackers.

This type of research is an experiment using a Completely Randomized Design (CRD) with 1 control (A 100: 0) and 3 treatments (B 100: 10), (C 100: 20) and (D 100: 30). This research was carried out at the ITP Polytechnic Laboratory of the Ministry of Health of Padang to test orgeptics in September 2018 - June 2019. Data were analyzed by variance test (ANOVA), and if there were treatments that were significantly different then continued with the Duncan New Multiple Range Test (DNMRT) at level of 5%. Furthermore, protein content was tested at the Baristand Padang Technology Laboratory.

The organoleptic test results showed that the best treatment was treatment C with supplementation of 20% pension meat with an average value (like). In terms of color, aroma, taste and texture the best treatment has the highest level of preference. The results of the variance test showed that there were significant differences between treatments in terms of color, aroma, taste and texture. then proceed with the DNMRT test at 5% level. Protein content of treatment C is 4.48%.

It is suggested that researchers can then process pension meat into food products that can be of high use for the community, especially in terms of nutrition.

Keywords: supplementation, pensi meat, protein, rice crackers
Reading List: 27 (1999 - 2017)


Ketersediaan

KTIGZ.1949049 Rau PKarya Tulis Ilmiah (Karya Tulis Ilmiah)Tersedia - No Loan

Informasi Detil

Judul Seri
-
No. Panggil
049 Rau P
Penerbit Politeknik Kesehatan Kemenkes Padang : Padang.,
Deskripsi Fisik
viii, 65 hlm.; 21 x 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
NONE
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subyek
Info Detil Spesifik
-
Pernyataan Tanggungjawab

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