Pengaruh Penambahan Tepung Belut (Monopterus albus Zuieuw) terhadap Kadar Gizidan Kandungan Asam lemak Tak Jenuh Tempe
| Main Author: | Pangarso, Gloria Virginia Zagitaris |
|---|---|
| Other Authors: | Andini, Silvia, Hartini, Sri |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Kimia Fakultas Sains dan Matematika Universitas Kristen Satya Wacana
, 2017
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/9627 |
Daftar Isi:
- The purpose of this study was to determine the effect of eels flour addition in tempeh on nutritional value and unsaturated fatty acids content of tempeh. The nutritional value was analyzed using Randomized Completely Block Design (RCBD)with 5 treatments and 6 replications. The differences among means of every treatment were calculated by using Honestly Significant Difference (HSD) with 5% level of significance. The unsaturated fatty acids compotition wasdetermined by Gas Chromatography-Mass Spectrophotometer (GC-MS). Tempeh with 0; 3; 4.5; 6; and 7.5% eels flour addition were assessed using organoleptic test with 15 panelists to find out which tempeh was favored. The nutritional value of tempeh increased along with 0% to 7.5% eels flour addition, which included the increase of moisture content from 47.9 to 53.09%, ash content from 1.28 to 2.86%, protein level from 22.20 to 32.31%, fat content from 8.53 to 17.53%, crude fiber level from 8.03 to 12.58%, and carbohydrate level from 1.61 to 1.92%. Tempeh with 3% eels flour addition was most favored. The organoleptic scores for tempehwith 3% eels flour addition were 3.87for texture, 4.20for smell, 3.93 for taste,and 4.40 for appearance. The fatty acid compositions in tempehwith 0%, 3% and 7.5% eels flour addition were 14.28%, 17.22%, and 12.36% hexadecanoic acid consecutively, 37.56%, 43.67%, and 36.19% linoleic acid concecutively, 32.96%, 33.05%, and 34.94% octadec-16-enoic acid consecutively, and 3.00%, 3.87%, and 2% octadecanoic acid. The addition of eels flour as much as 7.5% could increase the unsaturated fatty acids content and lower the saturated fatty acids content