Perbandingan Tepung Biji Nangka(Artocarpusheterophyllus) Dan Tepung Tempe Terhadap Kadar Protein Dan Daya Terima Biskuit

Hudzaifah, Hudzaifah and , PramudiyaKurnia, S.T.P,M.Agr (2018) Perbandingan Tepung Biji Nangka(Artocarpusheterophyllus) Dan Tepung Tempe Terhadap Kadar Protein Dan Daya Terima Biskuit. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Introduction: Jackfruit plants (Artocarpus heterophyllus) are plants that live in tropical regions such as Indonesia. Of the use of jackfruit seeds as an alternative food is still lacking. In 100 gram jackfruit seed flour contains energy 382.79 kcal, protein 13.50 grams, fat 1.27 grams, carbohydrates 79.34 grams, calcium 33.0 mg, iron 200.0 mg, phosphorus 1.0 mg, vit B1 0.20 mg, vit C 10.0 mg, water 6.09 grams. Tempe flour is added as a biscuit protein enhancer.Objective: To find out the ratio of protein content and the acceptability of jackfruit seed flour biscuits with the formulation of tempeh flour.Research method: The study design used in this study was a completely randomized design with 3 treatment comparisons of biscuits mixing jackfruit seed flour and tempeh flour.Results: the average protein content of biscuits from the percentage of 100% jackfruit seed flour was 8.39% biscuits from 70% jackfruit seed flour and 30% tempeh flour was 11.30% and biscuits from 80% jackfruit flour and 20% 80% tempeh flour is 9.54%. Statistical test used for protein testing and preference using Kruskal-Wallis test with results at 95% significant value (> 0.05), which means that h0 is accepted and there is no difference in protein test and preference test. Overall Value of the favorite test with biscuits from 80% jackfruit seed flour and 20% tempe flour has the highest value. Conclusion: Based on the results of data analysis, the research conclusions were obtained as follows: Biscuits with the highest protein content were found in biscuits from 70% jackfruit seed flour and 30% tempeh flour with protein content of 11.30% and yield. The results of the average test of preference on biscuits from jackfruit seed flour and tempeh flour concluded that the overall test of biscuit preference from 70% jackfruit flour and 30% tempeh flour had the highest receptivity.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	biskuit, tepung, biji nagka, tepung tempe
Subjects:	R Medicine > RN Nutrition R Medicine > RS Pharmacy and materia medica R Medicine > RV Botanic, Thomsonian, and eclectic medicine
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	HUDZAIFAH
Date Deposited:	15 Nov 2018 09:17
Last Modified:	03 Sep 2022 04:51
URI:	http://eprints.ums.ac.id/id/eprint/68937

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