ANALISIS PROKSIMAT DAN SENSORIS PADA TEMPE BIJI KECIPIR (PSOPHOCARPUS TETRAGONOLOBUS L) DENGAN PERLAKUAN PENAMBAHAN BIJI WIJEN (SESAMUM INDICUM) DAN VARIASI LAMA PEREBUSAN

NINGTIYAS, APRILIYANTI (2018) ANALISIS PROKSIMAT DAN SENSORIS PADA TEMPE BIJI KECIPIR (PSOPHOCARPUS TETRAGONOLOBUS L) DENGAN PERLAKUAN PENAMBAHAN BIJI WIJEN (SESAMUM INDICUM) DAN VARIASI LAMA PEREBUSAN. Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

This study aimed to find out the effect of adding sesame seeds, boiling duration variations and the interaction toward the proximate content and preference of winged bean seeds. The study was conducted using Factorial Completely Randomized Design (CRD) consisting of two factors. The first factor was the sesame seeds (W) addition consisting of 3 levels of sesame seeds addition of 5% (W1), 10% (W2) and 15% (W3). The second factor was the boiling duration variation consisting of 4 levels namely 30 minutes: 30 minutes (L1), 30 minutes: 60 minutes (L2), 60 minutes: 30 minutes (L3) and 60 minutes: 60 minutes (L4). The results obtained were analyzed by using the F test followed by the DMRT test with a 95% confidence level. The results showed that the addition of sesame seeds (W) significantly affected the proximate analysis on variables (ash, fat, crude fiber and HCN) and the sensory analysis on variables (texture and aroma). The variation of boiling duration (L) had a significant effect toward the proximate analysis of variables (moisture, ash, fat, protein, HCN and carbohydrate by difference) and the sensory analysis on variables (color, texture, taste and appearance). There was an interaction between the addition of sesame seeds and variation in boiling duration (W × L) to the proximate and sensory analysis of all variables. The best treatment in proximate analysis was the interaction of 15% sesame seeds treatment addition and the variation of boiling duration of 60 minutes: 60 minutes (W3L4) based on protein content 32.71%, HCN 0.0033mg / 100g, moisture content 20.96%, ash content 2.87%, fat 11.63%, coarse fiber 6.67% and carbohydrate by difference 31.83%. The preferred treatment in the sensory analysis was the treatment of the interaction of 5% sesame seed addition and variation of 30 minutes of boiling duration: 60 minutes (W1L2) with a preference value of 3.60 (rather dull), texture 1.96 (hard), smell 2.28 (bad smell), taste 2.96 (tasteless), appearance 3.76 (compact) and preference 2.64 (rather like).

Item Type: Thesis (Bachelor)
Additional Information: Arif Prashadi Santosa, S.TP.,M.Sc. dan Ir. Bambang Nugroho, MP.
Uncontrolled Keywords: Winged Seeds Tempeh, Sesame Seeds, Boiling Duration, Proximate, Sensory
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian > Agroteknologi
Depositing User: Nur Hardiansyah
Date Deposited: 23 Nov 2018 03:52
Last Modified: 23 Nov 2018 03:52
URI: http://repository.ump.ac.id/id/eprint/8141

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