Wibowo, Eillien (2007) OPTIMASI SUPLEMENTASI REBON (MYSIDACEA) SEBAGAI SUMBER PROTEIN DAN KALSIUM PADA KUE SEMPRONG : ANALISA FISIKOKIMIA, SENSORIS DAN PENGUJIAN UMUR SIMPAN. Other thesis, Program Studi Teknologi Pangan Unika Soegijapranata.
|
Text (COVER)
04.70.0003 Eillien Wibowo COVER.pdf Download (86kB) | Preview |
|
![[img]](http://repository.unika.ac.id/style/images/fileicons/text.png) |
Text (BAB I)
04.70.0003 Eillien Wibowo BAB I.pdf Restricted to Registered users only Download (76kB) |
|
|
Text (BAB II available document only in library of Soegijapranata Catholic University)
04.70.0003 Eillien Wibowo BAB II.pdf Restricted to Repository staff only Download (69kB) |
|
|
Text (BAB III available document only in library of Soegijapranata Catholic University)
04.70.0003 Eillien Wibowo BAB III.pdf Restricted to Repository staff only Download (266kB) |
|
|
Text (BAB IV available document only in library of Soegijapranata Catholic University)
04.70.0003 Eillien Wibowo BAB IV.pdf Restricted to Repository staff only Download (61kB) |
|
|
Text (BAB V)
04.70.0003 Eillien Wibowo BAB V.pdf Restricted to Registered users only Download (43kB) |
|
|
Text (DAFTAR PUSTAKA)
04.70.0003 Eillien Wibowo DAFTAR PUSTAKA.pdf Download (40kB) | Preview |
Abstract
Semprong cookies is a traditional cookies that make from wheat flour and tapioca flour. During the time, semprong cookies always have sweet taste and high in carbohidrat. Therefore, product development done for made semprong cookies in a new taste and better in nutritions. In Indonesia, rebon (Mysidacea) is one of marine product that not maximal its exploiting, though if rebon was processed become other food, the high protein and calcium in rebon can reaching the nutrition of that food. To get a new taste and better nutritions in semprong cookies, supplementation has been done with added rebon to semprong dough. This research aims were to determine the formula of rebon addition in semprong cookies, learn the influence of rebon addition in semprong cookies to nutritional composition, learn the influence of rebon addition in semprong cookies to consumer acceptance, determine the shelf life of semprong rebon cookies and determined the influence of packaging to semprong rebon cookies shelf life. In this research, rebon supplementation has been done at 0%, 40%, 45%, and 50%. Analysis have been done in week 0 and during 6 weeks shelf life analysis. Analysis week 0 covered physical analysis (crisspiness), chemical analysis (proximat and calcium analysis), and sensory analysis. During 6 weeks, physical analysis (crispiness) and chemical analysis (water content and TBA number) have been done. The result shown that semprong cookies with 50% supplementation more liked than the others. The semprong cookies 50% supplementation was increased on the water, ash, protein, and calcium contents. This semprong cookies has 5.580+0.066% water content, 17.690+0.456% protein, 16.853+0.278% fat, 3.472+0.125% ash, 7.729+0.954% fiber, 48.675+0.995% carbohidrat, and 233.789+15.428 mg calcium. At shelf life analysis knowed that the quality degradation of semprong cookies that packaged with polysterene (PS) was quicker than semprong cookies that packaged with polypropylene (PP). The water content of semprong cookies 50% supplementation increased from 5.580+0.066% until 9,956+0,148%, the crisspeness decreased from 4.593+0.282N until 2.280+0.139N, and the TBA value increased from 0.120+0.026 until 1.072+0.219 mg malonaldehid / 100 g matter. Therefore, it can said that during 6 weeks, semprong cookies was decreased in quality. The quality degradation decreased the consumer acceptance, especially at textur and aroma. From sixth week sensory analysis, knows that semprong rebon cookies that packaged by polystyrene was more accepted than semprong rebon cookies that packaged with polypropylene.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Ign. Setya Dwiana |
| Date Deposited: | 16 Dec 2015 09:57 |
| Last Modified: | 16 Dec 2015 09:57 |
| URI: | http://repository.unika.ac.id/id/eprint/6845 |
Actions (login required)
 |
View Item |
