Tingkat Kekerasan Dan Daya Terima Nugget Ampas Tahu Yang Disubstitusi Tepung Ampas Tahu

PUTRI YANA, FRISILIA and , Rusdin Rauf, S.TP., M.P and , Pramudya Kurnia, STP, M.Agr (2015) Tingkat Kekerasan Dan Daya Terima Nugget Ampas Tahu Yang Disubstitusi Tepung Ampas Tahu. Skripsi thesis, Universitas Muhammadiyah Surakarta.

	PDF (HALAMAN DEPAN) HALAMAN DEPAN.pdf Download (648kB)
	PDF (BAB I) BAB I.pdf Download (140kB)
	PDF (BAB II) BAB II.pdf Restricted to Repository staff only Download (207kB)
	PDF (BAB III) BAB III.pdf Restricted to Repository staff only Download (173kB)
	PDF (BAB IV) BAB IV.pdf Restricted to Repository staff only Download (240kB)
	PDF (BAB V) BAB V.pdf Restricted to Repository staff only Download (84kB)
	PDF (DAFTAR PUSTAKA) DAFTAR PUSTAKA.pdf Download (86kB)
	PDF (LAMPIRAN) LAMPIRAN.pdf Restricted to Repository staff only Download (976kB)
	PDF (NASKAH PUBLIKASI) NASKAH PUBLIKASI.pdf Restricted to Repository staff only Download (219kB)
	PDF (SURAT PERNYATAAN) PERNYATAAN PUBLIKASI.pdf Restricted to Repository staff only Download (204kB)

Abstract

NUTRITION SCIENCE STUDY PROGRAM FACULTY OF HEALTH SCIENCES MUHAMMADIYAH UNIVERSITY OF SURAKARTA SCIENTIFIC PAPERS ABSTRACT FRISILIA PUTRI YANA, J300120013 THE HARDNESS LEVEL AND ACCEPTABILITY OF CHICKEN NUGGET SUBSTITUTED BY TOFU DREGS FLOUR Introduction : Protein energy malnutrition is a malnutrition state caused by low consumption of energy and protein. To prevent the problem in the society, the consumtion of the vegetable protein sources should be rised. The tofu dregs can be substitute the chicken meat in making nugget. Objective : The purpose of the research was to evaluate the hardness level and acceptability of chicken nugget substituted by the tofu dregs flour. Research Method : The research was experimental using with a completely random design with using four treatments substitution ( 0%, 10%, 20%, and 30%). The hardness level was measured using a testing tool i.e. LIoyd Universal Testing Machine. The acceptability was using forms tested level of delight. The density level and acceptability is conducted by using the One Way Anova was used in statistical test, with the significant level of 95%, followed by Duncan Multiple Range Test (DMRT). Result : The result indicated that the hardness level of nugget was not influenced by the tofu dregs flour as the substitute of chicken meat, with the rate p = 0,667. The 10 % substitution gives the highest hardness level of nugget. The acceptability of chicken nugget is affected by the tofu dregs flour with the rate p = 0,000 on the whole level of delight and the chicken nugget with the substitution tofu dregs flour level of 10% is liked the most by the panelists. Conclusion : There is no effect of substitution of tofu dregs flour as the substitute of chicken meat in making the chicken nugget to the density level. Meanwhile, there is an effect the tofu dregs flour as the substitute of chicken meat to the acceptability. Keywords : tofu dregs flour, density level, acceptability, chicken nugget. Bibliography : 30 (1996-2014)

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Keywords : tofu dregs flour, density level, acceptability, chicken nugget.
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi D3
Depositing User:	Frisilia Putri Yana
Date Deposited:	26 Oct 2015 04:54
Last Modified:	15 Sep 2022 06:55
URI:	http://eprints.ums.ac.id/id/eprint/38099

Actions (login required)

View Item