Widyastuti, Yeyen Diah Ayu and , Agung Setya Wardana, S.TP.,M.Si (2018) Pengaruh Substitusi Tepung Tulang Ikan Lele (Clarias batrachus) terhadap Kadar Kalsium, Kerenyahan dan Daya Terima Egg Roll. Skripsi thesis, Universitas Muhammadiyah Surakarta.
![[img]](http://eprints.ums.ac.id/style/images/fileicons/application_pdf.png) |
PDF (Naskah Publikasi)
1. NASKAH PUBLIKASI.pdf Download (1MB) |
|
PDF (Halaman Pendahuluan)
2. HALAMAN DEPAN.PDF Download (1MB) |
|
PDF (Bab I)
2. BAB I.pdf Download (51kB) |
|
PDF (Bab II)
3. BAB II.PDF Download (316kB) |
|
PDF (Bab III)
4. BAB III.PDF Restricted to Repository staff only Download (438kB) |
|
PDF (Bab IV)
5. BAB IV.PDF Restricted to Repository staff only Download (311kB) |
|
PDF (Bab V)
6. BAB V.pdf Restricted to Repository staff only Download (39kB) |
|
PDF (Daftar Pustaka)
7. DAFTAR PUSTAKA.PDF Download (126kB) |
|
PDF (Lampiran)
8. LAMPIRAN.PDF Download (3MB) |
|
PDF (Pernyataan Publikasi)
Pernyataan Publikasi Ilmiah.pdf Download (512kB) |
Abstract
Calcium is a micronutrient that has an important role in the body, because calcium deficiency can cause osteoporosis. To prevent osteoporosis, it is necessary to consume enough calcium. One alternative food that is high in calcium is catfish bones. Catfish bones are processed into flour which can be used as a substitute for wheat flour in egg roll making. The purpose of this study was to determine the effect of substitution of catfish bone flour on calcium levels, crispness and egg roll acceptance. The research design used was a completely randomized design with 4 treatments substituting catfish bone flour 0%, 15%, 20%, and 25%. Data were analyzed using one-way anova, followed by Duncan at 95% significance level. The results showed that there was an effect of catfish bone flour on calcium egg roll levels. The more substitution of catfish bone flour, the more content of calcium egg roll. The highest egg roll calcium level is given by a 25% substitution (2.24% calcium). However, egg roll crispness is not affected by substitution of catfish bone flour. Egg roll with 0% and 15% substitution is the most preferred by panelists. Based on egg roll receipt, in egg roll making it is recommended to use a 15% substitution of catfish bone flour.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Acceptability, Egg roll, Calcium Levels, Crispness and Catfish Bone Flour |
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine R Medicine > RN Nutrition |
| Divisions: | Fakultas Ilmu Kesehatan > Gizi |
| Depositing User: | YEYEN DIAH AYU WIDYASTUTI |
| Date Deposited: | 08 Nov 2018 08:51 |
| Last Modified: | 05 Sep 2022 01:33 |
| URI: | http://eprints.ums.ac.id/id/eprint/68443 |
Actions (login required)
 |
View Item |
