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ANALISIS UJI PROKSIMAT DAN UJI HEDONIK PADA PANGSIT IKAN TERI SEBAGAI MAKANAN SUMBER PROTEIN

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Penilaian

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Dumplings are foods made from a mixture of wheat flour, water, and table salt. The dough that is thinned and cut into square-sized dumplings is also a food that is liked by the community, but the dumplings in the market have a fairly low nutritional content. Therefore, it is necessary to do research to produce dumplings that are high in protein, one of which is by substitution of anchovy flour because anchovy flour is one of the flours that has high protein and calcium nutritional content and anchovy is one of the fish that is easy to get with affordable prices . This research will be conducted to determine the effect of using anchovy flour in the manufacture of fried dumplings and to analyze the proximate value which includes carbohydrate, protein, fat, water content, and ash content. The object of this research is dumplings with anchovy flour substitution as much as 0%, 30%, 40%, 50%. Organoleptic data collection using semi-trained panelists who already know about hedonic testing, followed by the krusskall wallis test and man whitnney test while the results of the proximate analysis using descriptive analysis. From the results of research conducted, the sample with the best level of preference is the F3 sample which uses 50% anchovy substitution. The results of the proximate test of the selected sample have a carbohydrate content of 37.69%, fat 35%, protein 19.86%, ash content of 4.78% and water content of 1.69. It can be concluded that dumplings with anchovy flour substituted as much as 50% became the selected sample and have different nutritional content from dumplings on the market. Keyword(s) : Hedonik test, proximate analysis, anchovy meal, dumpling, protein.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000501	T65858	T658582022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T658582022

Publisher

Inderalaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2022

Collation

xiii, 47 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Gizi
Nutrisi, Ilmu Gizi

Specific Detail Info

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Statement of Responsibility

SEPTA

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