Tampilan Petugas: PENGARUH KONSENTRASI FOAMING AGENT (PUTIH TELUR) DAN JENIS STABILIZER (CMC DAN STPP) TERHADAP KUALITAS BUBUK BUNGA TURI MERAH (Sesbania grandiflora L.)

PENGARUH KONSENTRASI FOAMING AGENT (PUTIH TELUR) DAN JENIS STABILIZER (CMC DAN STPP) TERHADAP KUALITAS BUBUK BUNGA TURI MERAH (Sesbania grandiflora L.)

Main Author:	Wahyuningsih, Ayu Kartika
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2019
Subjects:	Q Science (General) SB Plant culture T Technology (General)
Online Access:	http://eprints.umm.ac.id/54576/43/PENDAHULUAN.pdf http://eprints.umm.ac.id/54576/2/BAB%20I.pdf http://eprints.umm.ac.id/54576/3/BAB%20II.pdf http://eprints.umm.ac.id/54576/4/BAB%20III.pdf http://eprints.umm.ac.id/54576/5/BAB%20IV.pdf http://eprints.umm.ac.id/54576/6/BAB%20V.pdf http://eprints.umm.ac.id/54576/7/LAMPIRAN.pdf http://eprints.umm.ac.id/54576/

ctrlnum	54576
fullrecord	<?xml version="1.0"?> <dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.umm.ac.id/54576/</relation><title>PENGARUH KONSENTRASI FOAMING AGENT (PUTIH TELUR) DAN JENIS STABILIZER (CMC DAN STPP) TERHADAP KUALITAS BUBUK BUNGA TURI MERAH (Sesbania grandiflora L.)</title><creator>Wahyuningsih, Ayu Kartika</creator><subject>Q Science (General)</subject><subject>SB Plant culture</subject><subject>T Technology (General)</subject><description>Agate is a flower vegetable that contains several chemical ingredients such as flavonoid groups, potential antioxidants, rich in vitamin A, vitamin C, thiamine, riboflavin, and nicotinic acid so that it can protect humans from the dangers of oxidation. However, because of the bitter taste agate is not widely consumed. A simple processing that can be applied to agates is drying which produces a basic product that is powder and has a longer shelf life. Foam-mat drying is a drying method which produces powders with better quality. The purpose of this study was to determine the effect of adding egg albumen concentration and different types of stabilizers to the quality of agate powder. The research method used in this study was a two-factor randomized block design (RCBD) with 3 replications. The first factor is the concentration of egg white as a foaming agent with 3 levels (10%, 12% and 15%) and the second factor is the type of stabilizer with 2 types (CMC and STPP). Observation parameters in this study include yield, water content, protein content, antioxidant activity, anthocyanin levels, flavonoid levels and total phenolic levels. The results showed that concentrations of egg albumen 10%, 12% and 15% had a significant effect on yield, water content, protein content, antioxidant activity, anthocyanin levels, flavonoid levels and total phenolic content of agate powder. The addition of CMC and STPP stabilizer types had a significant effect of anthocyanin levels and phenolic content of agate powder. But, the addition of CMC and STPP stabilizer types did not significantly affect yield, water content, protein content, antioxidant activity and flavonoid levels of agate powder.</description><date>2019-11-02</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/54576/43/PENDAHULUAN.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/54576/2/BAB%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/54576/3/BAB%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/54576/4/BAB%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/54576/5/BAB%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/54576/6/BAB%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/54576/7/LAMPIRAN.pdf</identifier><identifier> Wahyuningsih, Ayu Kartika (2019) PENGARUH KONSENTRASI FOAMING AGENT (PUTIH TELUR) DAN JENIS STABILIZER (CMC DAN STPP) TERHADAP KUALITAS BUBUK BUNGA TURI MERAH (Sesbania grandiflora L.). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang. </identifier><recordID>54576</recordID></dc>
language	eng
format	Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book
author	Wahyuningsih, Ayu Kartika
title	PENGARUH KONSENTRASI FOAMING AGENT (PUTIH TELUR) DAN JENIS STABILIZER (CMC DAN STPP) TERHADAP KUALITAS BUBUK BUNGA TURI MERAH (Sesbania grandiflora L.)
publishDate	2019
topic	Q Science (General) SB Plant culture T Technology (General)
url	http://eprints.umm.ac.id/54576/43/PENDAHULUAN.pdf http://eprints.umm.ac.id/54576/2/BAB%20I.pdf http://eprints.umm.ac.id/54576/3/BAB%20II.pdf http://eprints.umm.ac.id/54576/4/BAB%20III.pdf http://eprints.umm.ac.id/54576/5/BAB%20IV.pdf http://eprints.umm.ac.id/54576/6/BAB%20V.pdf http://eprints.umm.ac.id/54576/7/LAMPIRAN.pdf http://eprints.umm.ac.id/54576/
contents	Agate is a flower vegetable that contains several chemical ingredients such as flavonoid groups, potential antioxidants, rich in vitamin A, vitamin C, thiamine, riboflavin, and nicotinic acid so that it can protect humans from the dangers of oxidation. However, because of the bitter taste agate is not widely consumed. A simple processing that can be applied to agates is drying which produces a basic product that is powder and has a longer shelf life. Foam-mat drying is a drying method which produces powders with better quality. The purpose of this study was to determine the effect of adding egg albumen concentration and different types of stabilizers to the quality of agate powder. The research method used in this study was a two-factor randomized block design (RCBD) with 3 replications. The first factor is the concentration of egg white as a foaming agent with 3 levels (10%, 12% and 15%) and the second factor is the type of stabilizer with 2 types (CMC and STPP). Observation parameters in this study include yield, water content, protein content, antioxidant activity, anthocyanin levels, flavonoid levels and total phenolic levels. The results showed that concentrations of egg albumen 10%, 12% and 15% had a significant effect on yield, water content, protein content, antioxidant activity, anthocyanin levels, flavonoid levels and total phenolic content of agate powder. The addition of CMC and STPP stabilizer types had a significant effect of anthocyanin levels and phenolic content of agate powder. But, the addition of CMC and STPP stabilizer types did not significantly affect yield, water content, protein content, antioxidant activity and flavonoid levels of agate powder.
id	IOS4109.54576
institution	Universitas Muhammadiyah Malang
institution_id	136
institution_type	library:university library
library	Perpustakaan Universitas Muhammadiyah Malang
library_id	546
collection	UMM Institutional Repository
repository_id	4109
city	MALANG
province	JAWA TIMUR
repoId	IOS4109
first_indexed	2019-11-04T15:02:49Z
last_indexed	2019-11-23T23:29:45Z
recordtype	dc
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PENGARUH KONSENTRASI FOAMING AGENT (PUTIH TELUR) DAN JENIS STABILIZER (CMC DAN STPP) TERHADAP KUALITAS BUBUK BUNGA TURI MERAH (Sesbania grandiflora L.)

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