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Skripsi

OPTIMALISASI PROSES PEMBUATAN TEMPE BIJI LOTUS (Nelumbo nucifera)

Rendi, Muhammad - Personal Name;

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Penilaian anda saat ini :  

his study aims to optimize the process of making lotus seed tempe in imporving the quality, appearance and proximate content of tempe to comply with SNI. This research method used a randomized block design (RAK) with treatment, namely, steaming 5 minutes, steaming 10 minutes, and steaming 15 minutes. The research parameters include chemical analysis (moisture, fat, ash, and protein content) as well as sensory analysis of hedonic quality (appearance, aroma, texture, and color). From the research results show that. From the calculation of the existing data in the proximate test, especially the water content, it was found that 52.33% to 56.62% were almost close to the SNI tempe requirements, the water content was in accordance with SNI 3144:2015, namely a maximum of 65%, while the obtained fat content was between 1.74% to 3.09% and this has not fulfilled SNI. The protein content contained in lotus tempe is close to the quality requirements stipulated in the SNI for tempe. Based on the hedonic quality test, lotus tempe is the same as soybean tempe, only the aroma that is in lotus tempe is not like soybean tempe.


Availability
Inventory Code Barcode Call Number Location Status
2107001915T50793T507932021Central Library (References)Available
Detail Information
Series Title
-
Call Number
T507932021
Publisher
Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian 5., 2021
Collation
xvi, 49 hlm.; ilus., tab: 28 cm
Language
Indonesia
ISBN/ISSN
-
Classification
641.307
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Biji lotus
Prodi Teknologi Hasil Perikanan
Specific Detail Info
-
Statement of Responsibility
TUTI
Other version/related

No other version available

File Attachment
  • OPTIMALISASI PROSES PEMBUATAN TEMPE BIJI LOTUS (Nelumbo nucifera)
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