Skripsi

PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK PENYEDAP RASA TEMPE GEMBUS

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Penilaian

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This study aimed to determine the effect of adding maltodextrin on tempe gembus flavoring characteristics. The research used a non-factorial Completely Randomized Design (CRD). The factor was maltodextrin concentration, with five treatment levels: A1 (maltodextrin 0%), A2 (maltodextrin 5%), A3 (maltodextrin 10%), A4 (maltodextrin 15%), and A5 (maltodextrin 20%), with three replications and further analysis using Honest Significant Difference Test (HSDT). The parameters observed in this research included solubility, yield, moisture content and ash content also protein content from the best treatment. The results showed that maltodextrin concentrations significantly affected the increase in solubility and yield, as well as decrease the water content. The best tempe gembus flavoring was on 20% maltodextrin with solubility 79.61%, yield 13.07%, moisture content 3.42%, ash content 2.38% and protein content 7.85%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002592	T172644	T1726442025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1726442025

Publisher

Indralaya : ., 2025

Collation

xv, 64 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Pertanian

Specific Detail Info

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Statement of Responsibility

MI

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