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
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| Subjects: | |
| 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/ |
Daftar Isi:
- 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.