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Title: | Variasi Komposisi Bekatul Gandum dan Tepung Ketan untuk Meningkatkan Kandungan Serat dan N-Total serta Tingkat Kesukaan terhadap Produk Jenang = The Variation of Wheat Bran and Sticky Rice Flour Composition for Increasing the Fiber and Total Nitrogen Content of “Jenang” Snack and Consumers’ Preference |
Authors: | Marcelina, Sharah Novie |
Keywords: | bekatul gandum;tepung ketan;jenang;N-total;serat;organoleptik |
Issue Date: | 2016 |
Publisher: | Program Studi Agroteknologi, FPB-UKSW |
Abstract: | Bekatul gandum memiliki kandungan serat dan protein cukup tinggi. Variasi komposisi bekatul gandum dan tepung ketan sebagai bahan baku jenang memungkinkan terjadinya perubahan pada produk jenang. Penelitian ini berjudul “Variasi Komposisi Bekatul Gandum dan Tepung Ketan untuk Meningkatkan Kandungan Serat dan N-total serta Tingkat Kesukaan Terhadap Produk Jenang”, dilakukan pada bulan Februari sampai Juli 2015 di Laboratorium benih-FPB, UKSW dan Laboratorium FSM-UKSW. Penelitian ini dilakukan dengan tujuan: 1) menentukan komposisi bekatul gandum dan tepung ketan yang dapat meningkatkan kandungan serat pada jenang, 2) menentukan komposisi bekatul gandum dan tepung ketan yang menghasilkan jenang dengan kandungan N-total sesuai SNI 01-2986-1992, dan 3) mengetahui komposisi bekatul gandum dan tepung ketan yang menghasilkan jenang paling disukai panelis. Kandungan N-total jenang diuji menggunakan metode Kjeldahl dan kandungan serat menggunakan metode Refluks. Untuk mengetahui jenang yang paling disukai, dilakukan uji organoleptik dengan menggunakan skala hedonik untuk menentukan tingkat kesukaan pada masing-masing produk. Komposisi bekatul gandum dan tepung ketan (%,b/b) yang diujikan adalah 0:100, 20:80, 40:60, 60:40 dan 80:20. Data hasil perhitungan dianalisis manggunakan sidik ragam dan dilanjutkan dengan uji BNJ 5%. Komposisi bekatul gandum dan tepung ketan menunjukkan pengaruh pada kandungan serat, N-total dan tingkat kesukaan. Kandungan serat tertinggi diperoleh dari komposisi 80:20 yaitu sebesar 48,43% sedangkan kandungan N-total tertinggi diperoleh dari komposisi 60:40 yaitu 3,45%. Hasil uji organoleptik menunjukkan skor tertinggi pada komposisi 20:80. Wheat bran contains relatively high of fiber and protein. Variation of wheat bran and sticky rice flour (WB/SRF) composition as raw materials of jenang, a traditional Javanese snack, might change jenang’s characteristics. This research entitled “the variation of wheat bran and sticky rice flour composition for increasing the fiber and N-total content of “jenang” snack and consumers’ preference” was conducted from February to July 2015 at the Laboratory of Seeds of Faculty of Agriculture and Business and at the Laboratory of Chemistry of Faculty of Science and Mhathematic, Satya Wacana Christian University. The research aims to: 1) determine the compositions of WB/SRF, which can increase fiber content, 2) determine the composition of WB/SRF, resulting in jenang with total nitrogen content which complies with Indonesia national standard (SNI 01-2986-1992), 3) obtain the composition of WB/SRF, resulting in jenang which is preferred best by consumers. Jenang’s Ntot and fiber content were analyzed respectively with Kjeldahl and Reflux method. Organoleptic test using hedonic scale was used to assess the level of consumers’ preference on jenang with different WB/SRF compositions. Different WB/SRF compositions tested in this study were 0:100, 20:80, 40:60, 60:40, and 80:20. Data were analyzed using Analysis of Variance (ANNOVA) and Honestly Significant Difference (HSD at significance level of 95%). Variation of WB/SRF compositions influenced to fiber and Ntot contents as well as consumers’ preference. The highest fiber content, 48.43%, was obtained from the 80:20 ratios and the highest Ntot content, 3.45%, was attained from the 60:40 ratios. The most prefered jenang was the one with the WB/SRF composition of 20:80. |
URI: | http://repository.uksw.edu/handle/123456789/11907 |
Appears in Collections: | T1 - Agroecotechnology |
Files in This Item:
File | Description | Size | Format | |
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T1_512011016_BAB I.pdf | BAB I | 341.46 kB | Adobe PDF | View/Open |
T1_512011016_BAB II.pdf | BAB II | 401.97 kB | Adobe PDF | View/Open |
T1_512011016_BAB III.pdf | BAB III | 444.27 kB | Adobe PDF | View/Open |
T1_512011016_BAB IV.pdf | BAB IV | 661.45 kB | Adobe PDF | View/Open |
T1_512011016_BAB V.pdf | BAB V | 193.65 kB | Adobe PDF | View/Open |
T1_512011016_Daftar Pustaka.pdf | Daftar Pustaka | 202.52 kB | Adobe PDF | View/Open |
T1_512011016_Judul.pdf | Halaman Judul | 1.91 MB | Adobe PDF | View/Open |
T1_512011016_Lampiran.pdf | Lampiran | 818.05 kB | Adobe PDF | View/Open |
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