KARAKTERISTIK MIE KERING TERBUAT DARI TEPUNG SUKUN (Artocarpus altilis) DAN PENAMBAHAN TELUR

Dry noodle is dry food product that is usually made from wheat flour with food ingredients and food additives permitted. Breadfruit is a high carbohydrate of food as much as 78.9% if the breadfruit was bundled. High carbohydrate content in breadfruit flour can be used as a substitute food in noodle, but the protein content is low, it is necessary to add foods containing high protein, such as egg. The purpose of this research was to know the best influence and formulation on physical, sensorial and chemical characteristics of dry noodles substituted by breadfruit flour and egg. Design experimental in this research was used Completely Randomized Design (CRD) arranged as factorial with two factors, first factor (A) were ratio of wheat flour and breadfruit flour which include A1 (90% of wheat flour and 10% of breadfruit flour), A2 ( 80% of wheat flour and 20% of breadfruit flour) and A3 (70% of wheat flour and 30% of breadfruit flour, while the second factor (B) was addition of egg include B1 (5% of egg), B2 (10 % of egg) and B3 (15% of egg). The best treatment was dry noodle which made from 90% of wheat flour : 10% of breadfruit flour and 15% of egg. The best characteristic of dry noodle has 11.72% protein content, moisture content 9.55%, ash content 0,58%, fat content 1.12%, carbohydrate 77.04%, lightness 62,58, elasticity 26.60 kg/s2, cooking loss 7.11%, power rehydration 151,36%; likes of color, smell, flavor, texture and overall favorite 4.3; 4.23; 4.37; 4.2; 4.4 (like-very like). Keywords: dry noodle, substitution, breadfruit flour, egg

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SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BIJI DURIAN PADA BISKUIT SEBAGAI MAKANAN TAMBAHAN BALITA UNDERWEIGHT[Substitution of Wheat Flour with Durian Seed Flour in Biscuits as a Food Supplement of Under Five Children with Underweight]

Media Gizi Indonesia ◽

10.20473/mgi.v14i1.106-114 ◽

2019 ◽

Vol 14 (1) ◽

pp. 106

Author(s):

Besti Verawati ◽

Nopri Yanto

Keyword(s):

Protein Content ◽

Wheat Flour ◽

Food Supplement ◽

Food Ingredients ◽

Under Five ◽

Under Five Children ◽

Seed Flour ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Durian Seed

Durian seed flour content high protein, therefore it is potential to become food supplement (such as biscuits) for under five children. The purpose of this research was to formulate biscuit with durian seed flour as food supplement for underweight children under five in Kampar District, Riau. This was experimental research with Completely Randomized Design (CRD). The substitution of durian seed flour treatment was F1=15%, F2=20% dan F3=25%. ANOVA was used to analyzed the difference between groups and Duncan test for within groups. Semi-trained panelists consist of 25 undergraduate nutrition student of Universitas Pahlawan Tuanku Tambusai. There was no difference in flavor, color, and aroma of biscuit subsitute with durian seed flour. However, there was a difference in texture (p=0.000). Duncan test showed that F2 have a better acceptance level compared to F1 dan F3. Proksimat analysis for selected formula revealed that biscuit F2 contain 6.72% water, 1.36% ash, 5.57% protein, 13.75% fat, and 72.60% carbohydrate. Energy and protein content of F2 were 218 kcal and 2.7 grams per serving size (4 biscuits= 50 gram) and have met the 20% requirement of underweight children. Substitution of wheat flour with 25% durian seed flour has a similar organoleptic characteristics (flavor, color, and aroma) with wheat flour biscuits. Therefore, it can be a supplemetary food for underweight children. It is necessary to add other food ingredients to improve the texture and increasing the protein content in accordance with SNI.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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PENGARUH PERBANDINGAN TEPUNG BERAS MERAH PREGELATINISASI DENGAN TERIGU TERHADAP KARAKTERISTIK CRACKERS

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i01.p07 ◽

2020 ◽

Vol 9 (1) ◽

pp. 56

Author(s):

I Gusti Ayu Atyantha Danawati ◽

Anak Agung Gede Ngurah Anom Jambe ◽

I Gusti Ayu Ekawati

Keyword(s):

Antioxidant Activity ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Treatment Effect ◽

Rice Flour ◽

Ash Content ◽

Total Phenol ◽

Red Rice ◽

Randomized Design

The purpose of this research to find the effect of the comparison of pregelatinization red rice flour with wheat flour on the characteristics of crackers and also to find the best ratio of red rice flour with wheat flour to the characteristics of crackers. This study used a Compeletely Randomized Design (CRD) with a comparison of red rice flour pregelatinization with wheat flour consisting of 6 treatment namely 0% : 100%;10% : 90%; 20% : 80%; 30% : 70%;40% : 60%; 50% : 50%. The treatment repeated 3 times, so that resulting in 18 experimental units. The resulting data is analyzed with variance and if the inter treatment effect on the observed variance, then continue with Duncan test. The result showed that pregelatinization red rice flour and wheat flour significantly affected to water content, protein content, total phenol, and antioxidant activity in crackers and had no significant effect on ash content. The comparison ratio of 50% pregelatinazation red rice flour with 50% wheat flour produces crackers with the best characteristics, namely: water content of 1.15%, ash content of 1.73%, 10.30% protein content, total phenol 158.83% and 45.17% antioxidant activity colour very like, texture crispy, overall liked, aroma,taste and overall acceptance like. Keywords : crackers, red rice, pregelatinized, wheat flour

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PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i02.p04 ◽

2019 ◽

Vol 8 (2) ◽

pp. 140

Author(s):

I Dewa Gede Dwi Agastia Utama ◽

Ni Wayan Wisaniyasa ◽

I Wayan Rai Widarta

Keyword(s):

Tensile Strength ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Fiber Content ◽

Crude Fiber Content ◽

Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

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Toksisitas Biji Srikaya Terhadap Kumbang Tepung (Tribolium Castaneum) Pada Gandum

Agrosains: Jurnal Penelitian Agronomi ◽

10.20961/agsjpa.v20i1.19352 ◽

2018 ◽

Vol 20 (1) ◽

pp. 19

Author(s):

Subagiya Subagiya ◽

Ato Sulistyo ◽

Umi Nurchasanah

Keyword(s):

Wheat Flour ◽

Tribolium Castaneum ◽

Control Treatment ◽

Research Use ◽

Randomized Design ◽

Two Factors ◽

Result Show ◽

Four Levels ◽

Main Food Source

Wheat (Triticum aestivum) is one of main food source with carbohydrates which is consumed by world people. The loss of wheat during storage is caused by pests attack. Flour beetle (Tribolium castaneum) is one of the main pests of wheat flour. Biological insectisidies is a solution to solve the attack of warehouse pests. The aim of research are to study the effectiveness of srikaya seeds on T. castaneum in wheat flour and to study the quality of wheat flour after the application srikaya seeds to T. castaneum. The research were be held in Pandan Rejo Village, Kebakkramat Sub-District, Karanganyar Regency on 105 asl altitude during September until October 2017. The research use Complete Randomized Design (CRD) with two factors of four repetitions. Dose treatment for Srikaya seeds consist of four levels of controls, 2.5 g/100 g wheat, 5 g/100 g wheat, and 10 g/100 g of wheat and the form of application consist of two kinds are 0.5 mm srikaya seed and 1 mm srikaya seed. Research variables which are observed were toxicity srikaya seed, imago mortality, moisture content, wheight shrinkage of wheat, color of wheat, and odor of wheat. The result show that LD50 of srikaya seed on a form 0.5 mm is 3.97 g/100 g wheat and form 1 mm is 4.70 g/100 g wheat. The application of the srikaya seed to minimize changes in quality wheat. The lowest shrinkage weight is 2.43 g and highest on the control of wheat color 5.805 g. control treatment from while to white murky scales (2). Scent control treatment of wheat does not become musty semlling scented (1).

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Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Acta Universitatis Sapientiae Alimentaria ◽

10.1515/ausal-2017-0003 ◽

2017 ◽

Vol 10 (1) ◽

pp. 36-60 ◽

Cited By ~ 2

Author(s):

J. Csapó ◽

N. Schobert

Keyword(s):

Amino Acid ◽

Protein Content ◽

Wheat Flour ◽

Functional Food ◽

Essential Amino Acid ◽

Food Product ◽

Functional Health ◽

Maillard Reaction Products ◽

Reaction Products ◽

Biological Value

AbstractDuring our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the quantity of the essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, health-preservative food product which is suitable to satisfy the essential amino acid requirements of humans, assuming normal nutrition. Furthermore, we could produce such a food, which, on the one hand, was suitable to confine or prevent the essential amino acid’s malnutrition symptoms, while, on the other hand, when applied alone, to meet the consumers’ needs. During our work, we determined the protein content and amino acid composition of the wheat flour, of the additives used in bread baking, and in the bread both baked with supplementation (Update1 bread) and without supplementation (normal bread), as well as the quantity of the Maillard reaction products (hydroxymethylfurfural). We calculated the biological value of the protein of different breads and evaluated the sensory characteristics of the produced functional food and the fortified bread, supplemented with high essential-amino-acid-containing additives.

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CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v18n1.2021.21-30 ◽

2021 ◽

Vol 18 (1) ◽

pp. 21

Author(s):

Zukryandry Zukryandry ◽

Beni Hidayat ◽

Shintawati Shintawati

Keyword(s):

Protein Content ◽

Hardness Test ◽

Food Product ◽

Production Costs ◽

Raw Material ◽

Total Dietary Fiber ◽

Randomized Design ◽

Cassava Bagasse ◽

Processed Products ◽

Bagasse Flour

<div class="WordSection1">Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast Saccharomyces cerevisiae which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm2) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.</div>

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PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT HIJAU (Ulva lactuca L.) DAN TEPUNG SUKUN (Artocarpus altilis) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i6.22850 ◽

2022 ◽

Vol 6 (6) ◽

Author(s):

Sartika Sartika ◽

Tamrin Tamrin ◽

Sri Rejeki

Keyword(s):

Antioxidant Activity ◽

Wheat Flour ◽

National Standards ◽

Cassava Flour ◽

Artocarpus Altilis ◽

Assessment Scores ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Green Seaweed ◽

Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of breadfruit flour and green seaweed flour formulation on the physicochemical and organoleptic characteristics of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, breadfruit flour and green seaweed flour M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), and M4 (70:22:8). The results show that the formulation of breadfruit flour and green seaweed flour had a very significant effect on improving the organoleptic characteristics of color, aroma, taste, and texture of wet noodles. The best product based on the organoleptic assessment was found in the M4 formulation (70% wheat flour formulation, 22% breadfruit flour, and 8% green seaweed flour) with assessment scores of color, aroma, taste, and texture, reached 3.81 (like), 2.98 (slightly like), 2.92 (slightly like) and 3.84 (like), respectively. The chemical analysis shows that the best wet noodle product contaiend 57.68% water, 1.23% ash, and 0.09% crude fiber. The highest antioxidant activity was obtained in the M4 treatment, which reached 62.50%. Based on the results of the study, the wet noodle product with the formulation of breadfruit flour and green seaweed flour was preferred by the panelists and met the national standards for ash and water contents.Keywords: wet noodle, fermented cassava flour, breadfruit flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung sukun dan tepung rumput laut hijau terhadap karakteristik fisikokimia dan organoleptik mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung sukun dan tepung rumput laut hijau M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), M4 (70:22:8). Hasil penilaian menunjukan bahwa formulasi tepung sukun dan tepung rumput laut hijau berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan tekstur mie basah. Berdasarkan penilaian organoleptik terdapat pada formulasi M4 (formulasi tepung terigu 70%, tepung ubi sukun 22%, dan tepung rumput laut hijau 8%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,81 ( suka), aroma 2,98 (agak suka), rasa 2,92 (agak suka) dan tekstur 3,84 (suka). Nilai analisis kimia dari produk mie basah terbaik meliputi : kadar air 57,68%, kadar abu 1,23%, kadar serat kasar 0,09%. Aktivitas antioksidan tertinggi pada perlakuan M4 (terigu 70%: tepung sukun 22% : dan tepung rumput laut 8%) sebesar 62,50%. Berdasarkan hasil penelitian, produk Mie basah formulasi tepung sukun dan tepung rumput laut hijau dapat diterima (disukai) oleh panelis dan memiliki kadar abu dan kadar air yang telah memenuhi standar SNI.Kata kunci: mie basah, tepung sukun, tepung rumput laut hijau.

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Pembuatan Kue Bhoi dengan Substitusi Tepung Mocaf (Modified Cassava Flour) dan Penambahan Bubuk Kopi (Production of Bhoi with MocafAs A Substituional Material and Ground Coffee As A Flavour Agent)

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v2i4.1328 ◽

2017 ◽

Vol 2 (4) ◽

pp. 471-477

Author(s):

Mustaqim Mustaqim ◽

Novia Mehra Erfiza ◽

Heru Prono Widayat

Keyword(s):

Experimental Design ◽

Wheat Flour ◽

Cassava Flour ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Coffee Powder ◽

Hedonic Scale ◽

Experimental Trials ◽

Ground Coffee

Abstrak. Tepung terigu banyak digunakan dalam pengolahan kue, salah satunya kue bhoi. Pada penelitian ini dikaji pembuatan kue bhoi dengan substitusi tepung mocaf, juga dilakukan variasi kue bhoi dengan penambahan bubuk kopi. Rancangan penelitian yang digunakan pada penelitian adalah Rancangan Acak Lengkap (RAL) faktorial, terdiri dari dua faktor, yaitu perbandingan tepung mocaf dan tepung terigu (M) dan penambahan bubuk kopi (K). Perbandingan tepung Mocaf dan tepung terigu terdiri dari 4 taraf, yaitu: M1 = 75 : 25, M2 = 50 : 50, M3 = 25 : 75, M4 = 0 : 100. Faktor penambahan bubuk kopi (K) terdiri dari dua taraf yaitu: K1 = penambahan bubuk kopi (3%) dan K2 = tanpa penambahan bubuk kopi. Banyaknya perlakuan adalah 8 dan diulang 3 kali sehingga diperoleh 24 satuan percobaan. Parameter yang dianalisis yaitu karakteristik organoleptik (hedonik warna, aroma, tekstur, dan rasa) terhadap semua perlakuan, dengan skala 1 (sangat suka), 2 (suka), 3 (netral), 4 (tidak suka) dan 5 (sangat tidak suka). Karakteristik kimia yang diuji yaitu kadar air, abu, protein, lemak, dan karbohidrat terhadap sampel dengan perlakuan terbaik dari hasil uji organoleptik dan uji ranking. Hasil penelitian menunjukkan bahwa perbandingan tepung mocaf dan tepung terigu (M) serta penambahan bubuk kopi (K) berpengaruh sangat nyata (P ≤ 0,01) terhadap hedonik warna, aroma, tekstur dan rasa dari kue bhoi. Adapun interaksi antara perbandingan tepung mocaf dan tepung terigu dengan penambahan bubuk kopi (MK) berpengaruh sangat nyata terhadap hedonik rasa. Kue bhoi yang dihasilkan memiliki tingkat kesukaan warna berkisar dari 1,83 (suka)–3,51 (tidak suka), aroma 2,11 (suka)–3,06 (netral), tekstur 2,00 (suka)–3,43 (netral) serta rasa 2,11 (suka)–2,86 (netral). Bhoi dengan perlakuan terbaik terdapat pada perlakuan perbandingan tepung mocaf dan tepung terigu 25:75 dan tanpa penambahan bubuk kopi, dimana bhoi memiliki kadar abu 1,40%, kadar air 11,79%, kadar protein 0,74%, kadar lemak 17,30% serta kadar karbohidrat 68,77%. Abstract. Wheat flour is frequently used in variousfood processing, including in Bhoi production. In this study, mocaf (modified cassava flour) was introduced as a substituion material to wheat and ground coffee as a flavour agent. A complete randomized design was applied as an experimental design with two factors; ratio of mocaf and what flour (M) and addition of ground coffee (K), consisted of two factors, ratio of mocaf and what flour (M) and addition of coffee powder (K). Ratio of mocaf and wheat flour (M) consisted of 4 levels(M1 = 75 : 25, M2 = 50 : 50, M3 = 25 : 75, M4 = 0 : 100) and addition of ground coffee consisted of 2 levels(K1 = with addition of coffee powder, K2 = without addition of coffee powder). There were 8 levels and 3 replicates, so that it consisted of 24 units of experimental trials. Food quality analyzed includedorganoleptic (colour, aroma, texture, and taste) for all of trial units and chemical charactristics such as water content, ash, protein, fat, and carbohydrate for sample with the best organoleptic characteristics. A “5-point hedonic scale” was used to describe the organoleptic characteristics; 1 (like very much), 2 (like), 3 (neutral/neither like nor dislike), 4 (dislike), and 5 (dislike very much). The result showed that ratio of mocaf and wheat flour (M) and also addition of ground (K) very significantly affected on colour, aroma, texture, and taste of Bhoi. Interaction of mocaf and wheat flour and addition of ground (MK) was very significantonly on organoleptic character of taste. Bhoi had a scale of colour in range of 1.83 (like)–3.51 (dislike), aroma 2.11 (like)–3.06 (neutral), texture 2.00 (like)–3.43(neutral) and taste 2.11 (like)–2.86 (neutral). The best treatment was Bhoi with ratio of mocaf and wheat of 25:75 and without addition of ground, which contained ash 1.40%, water 11.79%, protein 0.74%, and carbohydrate 68.77%.

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ANALISIS MUTU IKAN PATIN (Pangasius sp.) SALAI DENGAN PEMBERIAN KITOSAN DAN LAMA PENGASAPAN SEBAGAI RANCANGAN LKPD BIOLOGI SMA

Biogenesis ◽

10.31258/biogenesis.17.2.61-68 ◽

2021 ◽

Vol 17 (2) ◽

pp. 61

Author(s):

Sri Wulandari ◽

Elya Febrita ◽

Anugrah Tifanny

Keyword(s):

Protein Content ◽

Water Content ◽

Food Additives ◽

Fat Content ◽

Total Protein Content ◽

Chitosan Concentration ◽

Randomized Design ◽

Factor Ii ◽

Experimental Step

The aims to determine the effect of chitosan concentration and smoking time on the quality of smoked catfish (Pangasius sp.) and produce Student Worksheet design. This research was divided into two step, there is experimental step and the Student Worksheet design. At the experimental step, used a factorial Completely Randomized Design (CRD). Factor I is the concentration of chitosan, and factor II is duration of smoking time. This study consisted of 12 treatments with 3 replications so that there were 36 experimental units. Parameters observed were protein content, fat content, water content and organoleptic on appearance, scent, taste and texture. The results showed that the effect of chitosan concentration and smoking time had an effect on treated with 3% chitosan and 3 days of smoking showed the best results, with the total protein content was 35.89%, fat content was 29.72% and water content was 15.27%. Meanwhile, the organoleptic test results of smoked catfish on the aspects of appearance, scent, taste and texture, the best treatment was also found in smoked catfish with 3% chitosan treatment and 3 days of smoking time. The results can be used as a student worksheet design on Food Additives material for class XI high school.

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