pengaruh penambahan tepung belut monopterus albus terhadap...
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Pengaruh Penambahan Tepung Belut (Monopterus albus Zuieuw) Terhadap Kualitas Tempe Kedelai Lokal Ditinjau Dari Kadar Protein, Kadar Air, Kadar
Lemak dan Angka Ketidakjenuhan
(The effect of Eels Flour (Monopterus albus Zuieuw) Addition Toward The Tempe Quality of Local Soybean As Revealed by Protein, Water Content, Fat and
Unsaturated Value)
Oleh,
Grace Ervina Hasan
NIM: 652008005
TUGAS AKHIR
Diajukan kepada Program Studi : Kimia, Fakultas : Sains dan Matematika guna memenuhi sebagian dari persyaratan untuk mencapai gelar Sarjana Sains
Program Studi Kimia
Fakultas Sains dan Matematika Universitas Kristen Satya Wacana
Salatiga 2012
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Pengaruh Penambahan Tepung Belut (Monopterus albus Zuieuw) Terhadap Kualitas Tempe Kedelai Lokal Ditinjau Dari Kadar Protein, Kadar Air, Kadar
Lemak dan Angka Ketidakjenuhan
(The effect of Eels Flour (Monopterus albus Zuieuw) Addition Toward The Tempe Quality of Local Soybean As Revealed by Protein, Water Content, Fat and
Unsaturated Value)
Grace Ervina Hasan*, Lusiawati Dewi**, Santoso Sastrodihardjo** *Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika
**Dosen Program Studi Kimia Fakultas Sains dan Matematika Universitas Kristen Satya Wacana
Jalan Diponegoro 52-60 Salatiga ([email protected])
ABSTRACT
The objectives of this study are firstly to determine the levels of protein, fat, water content, and unsaturated value of tempe which was added by eels flour, and secondly to determine the concentration of eels flour that was the most preferred by consumers in terms of texture, aroma, flavor, and color. Data were analyzed by Randomized Completely Block Design (RCBD) 5 treatments and 5 replications, at the same the result of organoleptic were analyzed with 5 treatments and 25 panelists as replicates. As the treatments are various percentage eels flour (0%, 0,75%, 1,5%, 2,25%, and 3%). To test the different between treatment means, the Honestly Significant Differences (HSD) were used by using 5% level of significant. The results of this study show that protein, fat, water content, and iodine value was the highest in tempe which added by 3% eels flour, whereas the results of organoleptic test with tempe favorite texture, aroma, flavor, and color did not show significant differences until added of 3% eels flour. Key words : Tempe, Eels flour, Protein, Unsaturated value