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Please use this identifier to cite or link to this item: http://repository.uksw.edu/handle/123456789/4674
Title: Optimasi Pembuatan Tepung Millet (Setaria sp.) Termodifikasi dan Aplikasinya Sebagai Bahan Dasar Roti Tawar (Tinjauan dari Kadar Protein Terlarut, Kadar Gizi dan Asam Amino)
Authors: Hartono, Stevan Dwi
Keywords: millet;peanut fortification;fermentation;soluble protein
Issue Date: 2013
Publisher: Program Studi Kimia FSM-UKSW
Abstract: The purposes of this study were to optimize tannin degradation method, to determine optimum peanut percentage, inoculum dosage, and fermentation duration as revealed on soluble protein contents, to determine nutritional value, to indentify amino acids on optimized modified millet, and to applicate the modified millet flour as ingredient of bread. Tannin content data were analysed descriptively. The soluble protein data were analysed by Factorial Design (5 3 6) and it was laid out using Randomized Completely Block Design (RCBD) three replications. To compare the differences between the treatment means, the Honestly Significant Differences (HSD) was used at 5% significant level. The nutritional value data were analysed using statistics with three replication and further on were compared with wheat flour standard. The indentification of amino acid were analysed descriptively. The sensoric test data were analysed by using Randomized Completely Block Design (RCBD) five treatments and 30 replications. To compare the differences between the treatment means, the Honestly Significant Differences (HSD) was used at 5% significant level. The result showed that germination method was the most optimum condition. The optimum fermentation condition was 10% peanut, 10% tempe inoculum dosage and 16 hours of fermentation duration. Nutrition value analysis showed that the water and protein content fulfil wheat flour standart (SNI 01-3751-2006), but the ash content did not. The amino acid identification showed that glutamic acid was the most dominant. Based on sensoric test, bread with 25% subtitution level was acceptable.
URI: http://repository.uksw.edu/handle/123456789/4674
Appears in Collections:T1 - Chemistry

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