Skripsi

OPTIMALISASI PROSES PEMBUATAN TEMPE LOTUS (Nelumbo nucifera) TERHADAP KADAR PROTEIN SEBAGAI BAHAN PANGAN BERGIZI.

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Penilaian

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This study aimed to determine the optimal process and the nutrional content of lotus seed tempeh. This study has used 2 stages of research design, the first stage of optimizing the treatment process in the manufacture of fermented lotus (tempe lotus) using the Response Surface Methodology (RSM) Box Benkhen design based on the highest protein content. The second the parameters of the optimal data in the first stage was analyzied by descriptive. Based on the results of measurements of the processing conditions of tempeh lotus the optimal process was the protein levels ranged from 4,68%-9,80%, with the highest protein was 9.80% yeast with treatment 1.00 gram, soaking time 15 hours and fermentation time 36 hours.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207005151	T84704	T847042022	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T847042022

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2022

Collation

xvi, 24 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664,807

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Teknologi pembuatan makanan - Tempe Lotus

Specific Detail Info

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Statement of Responsibility

MURZ

Other version/related

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