Tingkat Kekerasan dan Kadar Protein Donat yang Disubstitusikan dengan Tepung Biji Nangka

Herviandri, Maretta and , Agung Setya Wardana, S.TP.,M.Si (2018) Tingkat Kekerasan dan Kadar Protein Donat yang Disubstitusikan dengan Tepung Biji Nangka. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

In childhood through adolescence, the process of growth and development is very rapid. Nutrient protein is therefore needed to support the process of growth and development. Jackfruit seed is a local food rich of protein that can be processed into food for children and adolescents. Starch and protein available in jackfruit seeds have characteristics similar to wheat and can be processed into donut. Objective : This study aims to analyze the level of acceptance, hardness and levels of donut protein in the substitution of jackfruit seed flour. Methods : This study used a complete randomized design with 3 treatments and 3 replications, substitution of jackfruit seed flour of 0%, 25%, and 35%. Analyzed data of protein content using one-way ANOVA with a 95% confidence degree and continued with Duncan test, then analyzing data on the hardness using Kruskal Wallis Test, and analyzing data on the acceptability using Mann Whitney Test. Results : The results showed that the best acceptability was obtained in donuts with 25% jackfruit seed flour substitution; the highest hardness score was (21.71N) at 35% substitution and the lowest score was (9.24N) at 0% substitution (control); the highest protein content with a 35% substitution of 7.72%. Conclusion : The most preferred product by panelists is donuts with a substitution of 25% jackfruit seed flour, the increasing substitution of jackfruit seed flour in donuts, the higher the level of hardness and protein content.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: daya terima, kadar protein, kekerasan, tepung biji nangka
Subjects: Q Science > QK Botany
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: MARETTA HERVIANDRI S.Gz
Date Deposited: 20 Oct 2018 02:25
Last Modified: 20 Oct 2018 02:25
URI: http://eprints.ums.ac.id/id/eprint/67538

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