Karmania, Ni Kadek Tasya (2021) KARAKTERISTIK JAJANAN TRADISIONAL BALI JAJA BEGINA DENGAN SUBSTITUSI TEMPE TERHADAP BERAS KETAN PUTIH. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.
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Abstract
CHARACTERISTIC OF TRADITIONAL BALI JAJA BEGINA SNACKS WITH TEMPE SUBSTITUTION TO WHITE GLUTIONUS RICE Abstract Jaja Begina is one of the traditional Balinese foods which is still preserved until now. Jaja Begina is almost like Rengginang, but Rengginang has a savory taste while Begina has a bland Jaja Begina does not contain a protein because it is made from a carbohydrate source, therefore tempe is suitable to be substituted. Tempe is to be a fortification ingrediemt because if it is fried it has the same characteristics is crunchy. This study aims to assess the organoleptic quality, as well as determine the nutritional value and swellability of Jaja begina with the Tempe substitution. The types of data collected are organoleptic test and analyzed by ANOVA tes, it will be continued with The Least Square Difference (LDS) test. The results showed that there was an effect of the addition of tempeh on color, texture, taste, flavour, and overall acceptance. The result of the treatment that can be accepted is that the addition of 15% tempeh (Jaja Begina) with the addition of 15% tempe produces the best quality and is most liked by the panelists. Keywords: Soybean tempe, organoleptic quality, nutritional value
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Keywords: Soybean tempe, organoleptic quality, nutritional value |
| Subjects: | C Auxiliary Sciences of History > CE Technical chronology. Calendar |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | Ni Kadek Tasya Karmania |
| Date Deposited: | 30 Aug 2022 01:01 |
| Last Modified: | 30 Aug 2022 01:01 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/8624 |
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