Skripsi

KARAKTERISTIK BURGO INSTAN DENGAN PENAMBAHAN EKSTRAK BAYAM

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Penilaian

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This study aimed to determine the physicochemical and organoleptic characteristics of instant burgo with the addition of red spinach and green spinach extracts. The research used a Completely Randomized Design (CRD) non-factorial method consisting of 6 treatments. Each treatment was repeated 3 times. The parameters observed in this study included physical characteristics such as texture analysis, cooking time, cooking loss, and rehydration. Chemical characteristics included moisture content, ash content, and iron levels, as well as hedonic or preference tests for color, taste, texture, aroma, and overall acceptability. The results showed that the addition of spinach extract to instant burgo had a significant effect on ash content, texture, cooking time, cooking loss, rehydration, color, taste, texture, aroma, and overall acceptability analyzed hedonically. The best treatment result was A5 (green spinach stem extract) with pre-rehydration moistur content of 11,23%, post-rehydration moisture content of 21.68%, ash content of 1.92%, texture of 357,27 gf, cooking time of 114,33 seconds, cooking loss of 2,83%, and rehydration of 7,51%. Instant burgo with red spinach extract contained iron at 34.5 mg/kg, while instant burgo with green spinach extract contained iron at 28.94 mg/kg.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002202	T170564	T1705642025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1705642025

Publisher

Indralaya : ., 2025

Collation

xv, 69 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

635.407

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Ekstrak Bayam

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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