The Sriwijaya University Library

  • Home
  • Information
  • News
  • Help
  • Librarian
  • Login
  • Member Area
  • Select Language :
    Arabic Bengali Brazilian Portuguese English Espanol German Indonesian Japanese Malay Persian Russian Thai Turkish Urdu

Search by :

ALL Author Subject ISBN/ISSN Advanced Search

Last search:

{{tmpObj[k].text}}
Image of PENGARUH KONSENTRASI TEPUNG BUAH NIPAH (NYPA FRUTICANS) TERHADAP KARAKTERISTIK MIE KERING TINGGI SERAT

Skripsi

PENGARUH KONSENTRASI TEPUNG BUAH NIPAH (NYPA FRUTICANS) TERHADAP KARAKTERISTIK MIE KERING TINGGI SERAT

Novianingtias, Selli - Personal Name;

Penilaian

0,0

dari 5
Penilaian anda saat ini :  

SELLI NOVIANINGTIAS. The Effect of Concentration of Nipah Fruit Flour (Nypa fruticans) on The Characteristics of High Fiber Dry Noodles (Supervised by INDAH WIDIASTUTI). This study to determine the effect of the concentration of palm fruit flour (Nypa fruticans) on the characteristics of high fiber dry noodles. This research used a Randomized Group Design (RAK) with 4 treatment factors with 3 replications. The treatments used different concentrations of nipah flour, namely P0 (100% wheat flour, as control), P1 (90% wheat flour, 10% nipah flour), P2 (80% wheat flour, 20% nipah flour) and P3 (70% nipah flour). wheat, 30% palm flour). The parameters observed were water content, ash content, moisture content, protein content, carbohydrate content, dietary fiber content, hardness, elasticity, organoleptic tests. The research results showed that the different concentrations of nipah flour used showed significant differences in water content, protein content, carbohydrate content, dietary fiber content and hardness. Physicochemical test results of dry noodles with water content values ranging from 7.201%-9.383%, ash content ranging from 2.14%-2.401%, protein content ranging from 11.091%- 13.097%, carbohydrate content ranging from 54.463%-67.178%, dietary fiber content 5.866% -15.188%, hardness ranges from 360.131g.f-663.524g.f and elasticity ranges from 0.846%-0.869%. The organoleptic values of the hedonic quality test were color (1.52-4.32), aroma (2.32-3.08), taste (2.36-3.76) and texture (1.88-3.32). The best treatment is treatment P2 (80% wheat flour, 20% palm flour). Keywords: Dry noodles, palm flour, fiber, substitutes SELLI NOVIANINGTIAS. Pengaruh Konsentrasi Tepung Buah Nipah (Nypa Fruticans) Terhadap Karakteristik Mie Kering Tinggi Serat (Dibimbing oleh INDAH WIDIASTUTI). Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi tepung buah nipah (Nypa fruticans) terhadap karakteristik mie kering tinggi serat. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 4 faktor perlakuan dengan 3 kali ulangan. Perlakuan menggunakan perbedaan penambahan konsentrasi tepung nipah yaitu P0 (100% tepung terigu, sebagai kontrol), P1 (90% tepung terigu, 10% tepung nipah), P2 (80% tepung terigu, 20% tepung nipah) dan P3 (70% tepung terigu, 30% tepung nipah). Parameter yang diamati yaitu kadar air, kadar abu, kadar air, kadar protein, kadar karbohidrat, kadar serat pangan, kekerasan, kekenyalan, uji organoleptik. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi tepung nipah yang digunakan menunjukkan perbedaan nyata terhadap kadar air, kadar protein, kadar karbohidrat, kadar serat pangan, dan kekerasan. Hasil uji fisikokimia mie kering dengan nilai kadar air berkisar 7,201%- 9,383%, kadar abu berkisar 2,14%-2,401%, kadar protein berkisar 11,091%- 13,097%, kadar karbohidrat berkisar 54,463%-67,178%, kadar serat pangan 5,866%-15,188%, kekerasan berkisar 360,131g.f-663,524g.f dan kekenyalan berkisar 0,846%-0,869%. Nilai organoleptik uji mutu hedonik dihasilkan warna (1,52-4,32), aroma (2,32-3,08), rasa (2,36-3,76) dan tekstur (1,88-3,32). Perlakuan terbaik yaitu pada perlakuan P2 (80% tepung terigu, 20% tepung nipah). Kata Kunci : Mie kering, tepung nipah, serat, subtitusi


Availability
Inventory Code Barcode Call Number Location Status
2407000859T138077T1380772023Central Library (References)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1380772023
Publisher
Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2023
Collation
 xii, 77 hlm.; Ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
639.310 7
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Perikanan
Mie kering
Specific Detail Info
-
Statement of Responsibility
KA
Other version/related

No other version available

File Attachment
  • PENGARUH KONSENTRASI TEPUNG BUAH NIPAH (NYPA FRUTICANS) TERHADAP KARAKTERISTIK MIE KERING TINGGI SERAT
Comments

You must be logged in to post a comment

The Sriwijaya University Library
  • Information
  • Services
  • Librarian
  • Member Area

About Us

As a complete Library Management System, SLiMS (Senayan Library Management System) has many features that will help libraries and librarians to do their job easily and quickly. Follow this link to show some features provided by SLiMS.

Search

start it by typing one or more keywords for title, author or subject

Keep SLiMS Alive Want to Contribute?

© 2025 — Senayan Developer Community

Powered by SLiMS
Select the topic you are interested in
  • Computer Science, Information & General Works
  • Philosophy & Psychology
  • Religion
  • Social Sciences
  • Language
  • Pure Science
  • Applied Sciences
  • Art & Recreation
  • Literature
  • History & Geography
Icons made by Freepik from www.flaticon.com
Advanced Search