Skripsi

KARAKTERISTIK KIMIA DAN SENSORI TAPE BIJI LOTUS (Nelumbo nucifera)

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This study aims to determine the Chemical and sensory Characteristics of Lotus Seeds Tape (Nelumbo Nucifera). This research was carried out from february 2021 to March 2021. This study used a randomized block design (RAK) with 3 treatment factors and was repeated 3 times. The treatment used aincrement yeast 0.5%, 1%, dan 1.5%. The parameters of this research include chemical analysis (moisture content, protein content, carbohydrate content), antioxidant alcohol and sensory test (organoleptic). The result showed that the treatment had a significant effect at the increment yeast 0.5% on the value of water content (15.87% - 18.23%), protein content (24.49% 26.65%), carbohydrate content (52.14% - 56.24%) activity antioxidant (105.98 ppm - 115.12 ppm) and alcohol content (0.15% - 0.22%) of the lotus seeds tape. Sensory analysis based on sensory tests on the appearance, taste and texture of paddy field snail chips obtained results that were not significantly different whereas in the aroma test different result.

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Availability

Detail Information

Series Title

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Call Number

T602122021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xiv, 28 hlm.: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

668.607

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Bahan Kimia Pertanain

Specific Detail Info

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Statement of Responsibility

SEPTA

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