PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

Eman Darmawan

Abstract


The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).


Keywords


Ketapan seed; stik; protein

Full Text:

PDF

References


Anonim, 1981, Daftar Komposisi Bahan Makanan, Bhratara Karya Aksara, Jakarta.

Anonim, 1981b, Pedoman Pembuatan Roti dan Kue, Penerbit Jambatan, Jakarta

Darmawan Eman, 2011, Pemanfaatan Kacang Merah (Phaseolus vulgaris L) Sebagai Sumber Protein dan Vitamin A Altenatif pada Produk Stik), Prosiding Seminar Nasional Hasil Penelitian Dosen Kopertis Wilayah V DIY, Yogyakarta.

De Man, J.M., 1976. Principles qf Food Chemlstry. The Avi Publishing Company, Inc., Westport, Connecticut.

Hodge, J.E. dan Osman, E.M., 1976.Carbohydrates. (dalam Principles in Food, Science Part 1: Food Chemlstry, Fennema, OR., Ed.) Marcel Dekker Inc., New York.

Kartika B. Puji Hastutik dan W. Supartono, 1998, Pedoman Uji Inderawi Bahan Pangan, PAU Pangan dan Gizi, UGM, Yogyakarta.

Lia Nurul Husnah, Meivitasari dan Pradekatiwi, 2010, Tempe dari Biji Ketapang, Skripsi,Fakultas MIPA UNY, Yogyakarta.

Meyer, L.H., 1973. Food Chemlstry. Reinhold Publishing Company, New York.

Muchroji, 2005, Aneka Kripik, PPG, Cianjur

Muchtadi, D, 1989, Evaluasi Nilai Gizi Pangan, PAU, Pangan dan Gizi IPB, Bogor.

Sarwono, B, Bambang Agus Murtijo dan Ani Daryanto, 1985, Pengawetan dan Manfaat Telur, PT.Penerbit Swadaya.

Sudarmaji Slamet, Bambang Haryono, dan Suhardi, 1984, Prosedur Analisa Untuk Bahan Makanan dan Pertanian, Liberty, Yogyakarta.

Sultan W.J, 1969, Practical Baking, The Avi Publishing Co, Inc, Wesport Connecticut.

Winarno F.G, 2002, Kimia Pangan dan Gizi, PT. Gramedia Pustaka Utama, Jakarta.




DOI: https://doi.org/10.37631/agrotech.v1i1.5

Article Metrics

Abstract view : 161 times
PDF - 451 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.


Agrotech:Jurnal Ilmiah Teknologi Pertanian with issn-P 2548-3757(print media) and E-ISSN 2620-7508 (online).

Lisensi Creative Commons
The content of this website is licensed under Lisensi Creative Commons Atribusi 4.0 Internasional.

 


Agrotech:Jurnal Ilmiah Teknologi Pertanian is indexed by: