Analisa Kadar Protein, Mineral dan Angka Ketidakjenuhan pada Stik Tempe dengan Substitusi Tepung Tempe Belut Analysis of The Protein, Mineral and Unsaturated Value in Tempe Stik with Eels Tempe Flour Subtitution
| Main Author: | Oniek Dhimas Asmara, Onesiforus |
|---|---|
| Other Authors: | Dewi, Lusiawati, Sastrodihardjo, Santoso |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Kimia FSM-UKSW
, 2013
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/2358 |
Daftar Isi:
- The use of flour as the main ingredient the manufacture of foodstuffs is growing. People are starting to look for alternatives to wheat flour or taioca flour. Tempe is a traditional food with high nutritional value, especially protein. Tempe is a soy bean fermentation food. The addition of eels flour in tempe was increasing of nutrition. Eel tempe is a product which produced from the addirion of eel flour in the tempe fermentation. Eel tempe products made of flour and then used as a flour substitution in food products. Food products made in this research is the Tempe Stick. The aim research measured the content of protein,unsaturated value and mineral in tempe stick with added eel floir tempe. The concentration of eel tempe flour were added in the tempe stick of 0 %, 6,25 %, 12,5 %, and 18,75 %. The results were analyzed using a randomized block design with four treatments and six replications. The result showed that the content a protein ang mineral was increased in in increasing of eel tempe flour. Protein and minerals were highest in 18.75%, amounting to 14.89%, and 1, 48%. Organoleptic tests include tests of sensory aroma, appearance, flavor and texture ,showed the addition eel tempe flour preferred that the concentration of 6.25%