Substitusi Tepung Pisang Kepok Putih dalam Pembuatan Egg Roll terhadap Kadar Kalsium dan Daya Terima Produk

Rahmawati, Setyaningtyas and -, Agung Setya Wardana, STP., M.Si, and -, Zulia Setyaningrum, S.Gz., M.Gizi and -, Pramudya Kurnia, STP., M.Agr (2018) Substitusi Tepung Pisang Kepok Putih dalam Pembuatan Egg Roll terhadap Kadar Kalsium dan Daya Terima Produk. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Kepok putih banana is a type of banana that is less preferred tase, so this type of banana is rarely to be consumed. Kepok putih banana has calcium content, as much as 11 mg per 100 grams. Calcium is needed by teenagers, because of a peak of growth and an increasing bone mass at that time. Calcium intake can be increased through egg roll snacks with the addition of kepok putih banana flour which contains amount of calcium. This research aimed to know the effect of adding kepok putih banana flour to calcium content and egg roll acceptance. This study used a Randomized Complete Block, with three treatments, one control, and two repetitions. This study used the addition percentage of kepok putih banana flour on egg roll making, which is 25%, 35%, and 45%. Calcium content test uses the Permanganometry method while sensory acceptance test uses the human sense in assessing the organoleptic characteristics of egg roll. Statistics test uses one-way Anova with a significant level of 95%. The results showed that the addition of kepok putih banana flour affects the water content of egg roll with p=0.002, ash content with p=0.035, and calcium content with p=0.000. The results of sensory acceptance showed no effect of adding kepok putih banana flour to the color, aroma, taste, texture, and overall egg roll. Egg roll with the addition of 45% kepok putih banana flour is the egg roll that is most preferred by panelists with an overall average of 4.03%. There was an effect of adding kepok putih banana flour to water content, ash content, and calcium concent of egg roll, while there was no effect in egg roll acceptance. Keywords: egg roll, kepok putih banana flour, water content, ash content, calcium content, sensory acceptance.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	egg roll, tepung pisang kepok putih, kadar air, kadar abu, kadar kalsium, daya terima.
Subjects:	Q Science > Q Science (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	SETYANINGTYAS RAHMAWATI
Date Deposited:	14 Nov 2018 06:22
Last Modified:	03 Sep 2022 06:47
URI:	http://eprints.ums.ac.id/id/eprint/69056

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