Sari, Ni Putu Ayu Arta (2022) Pengaruh Penambahan Labu Kuning Terhadap Mutu Nugget Tempe. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
Nuggets are one of the ready-to-eat protein food products. The purpose of this study was to determine how the effect of adding pumpkin to the quality characteristics of tempe nuggets. This type of research is an experimental study using a randomized block design (RAK) with 5 treatments and 3 replications with the addition of pumpkin 10%, 15%, 20%, 25% and 30%. The average value of the subjective analysis of tempe nuggets resulted in the level of preference for taste 4.18 - 4.40 (somewhat like, color 4.04 - 4.21 (somewhat like), texture 3.63 - 4.49 (somewhat like ), aroma, 4.18 – 4.39 (slightly like), overall acceptance 3.72 – 4.48 (somewhat like), color quality 2.06 – 2.29 (yellow cream), aroma quality 2.32 – 2.44 (rather unpleasant) and texture quality 2.08 – 2.68 (slightly dense – dense).The average value of the objective analysis on tempe nuggets is beta-carotene 2.56 – 2.94 mg, crude fiber analysis is 4 .37 – 5.08 %ww, and the water content analysis was 24.60 – 31.35%. Tempe nuggets were the most accepted as the best treatment, namely P3 (20% addition) by organoleptic test with the highest 7 notation a. This is done in 1 serving of nuggets (4 pieces) the beta-carotene content in nuggets only meets 0.0026% of the adequacy of vitamin A per day, and the fiber content only meets 14,90% per day for adults aged 19-49 years. Keywords : Nugget, addition of pumpkin, beta-carotene, fiber content, water content.
Item Type: | Thesis (Diploma) |
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Uncontrolled Keywords: | Keywords : Nugget, addition of pumpkin, beta-carotene, fiber content, water content. |
Subjects: | L Education > L Education (General) L Education > LA History of education |
Divisions: | Jurusan Gizi > Prodi D4 |
Depositing User: | Ni Putu Ayu Arta Sari |
Date Deposited: | 27 Jun 2022 02:49 |
Last Modified: | 27 Jun 2022 02:49 |
URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9262 |
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