SIFAT HEDONIK DAN KANDUNGAN VITAMIN C KEJU COTTAGE BERBASIS KACANG HIJAU (VIGNA RADIATA) TERFORTIFIKASI KULIT PISANG KEPOK (MUSA BLUGGOE)

Az-zachra, Aulia (2016) SIFAT HEDONIK DAN KANDUNGAN VITAMIN C KEJU COTTAGE BERBASIS KACANG HIJAU (VIGNA RADIATA) TERFORTIFIKASI KULIT PISANG KEPOK (MUSA BLUGGOE). S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Penelitian berjudul “Sifat hedonik dan kandungan vitamin C keju cottage berbasis kacang hijau (Vigna radiata) terfortifikasi kulit pisang kepok (Musa bluggoe)” bertujuan untuk meningkatkan sifat hedonik yang meliputi warna, aroma, dan tekstur; serta kandungan vitamin C keju cottage kacang hijau. Metode yang dilakukan meliputi pembuatan starter, pembuatan susu kacang hijau, produksi keju cottage kacang hijau, ekstraksi kulit pisang kepok, serta fortifikasi keju cottage kacang hijau menggunakan ekstrak kulit pisang kepok. Analisis yang dilakukan meliputi analisis kadar air dengan metode gravimetri, analisis kadar lemak dengan metode soxhletasi, analisis kandungan vitamin C dengan titrasi Iodimetri dan uji hedonik meliputi warna, aroma, dan tekstur keju cottage kacang hijau terfortifikasi oleh 20 panelis tidak terlatih. Starter yang digunakan berupa campuran bakteri Streptococcus thermophilus : Lactococcus lactis : Leuconostoc mesenteroides = 3 : 1 : 2. Hasil penelitian menunjukkan dari 300 gram kacang hijau dihasilkan 3 L susu kacang hijau, setelah fermentasi didapat dadih sebanyak 200 gram. Dari 250 gram kulit pisang kepok didapatkan 500 mL ekstrak kulit pisang kepok. Diproduksi keju cottage kacang hijau terfortifikasi dengan rasio antara keju cottage kacang hijau dan ekstrak kulit pisang kepok sebagai berikut ; K1 (9:1), K2 (8:2), K3 (7:3), dan K0 tanpa penambahan ekstrak kulit pisang kepok. Kadar air pada keju cottage rasio K0 yaitu 77,71%, rasio K1 sebesar 74,69%, rasio K2 sebesar 83,11%, rasio K3 sebesar 87,59%. Kadar lemak dalam keju cottage K0, K1, K2, dan K3 sebesar 1,2%. Hasil uji kandungan vitamin C pada ekstrak kulit pisang kepok sebesar 5,6744 mg/100 gr. Kandungan vitamin C tertinggi pada keju cottage kacang hijau terfortifikasi vitamin C dari kulit pisang kepok adalah pada rasio K3 yaitu sebesar 3,599 mg/100 gr Hasil uji hedonik terbaik yang disukai panelis yaitu produk K2. Dari hasil yang didapatkan K2 memenuhi kriteria sebagai keju cottage kacang hijau yang disukai oleh konsumen dan memiliki kandungan vitamin C.; Research entitled “Hedonic properties and vitamin C cottage cheese based mung beans (Vigna radiata) fortified banana kepok peel (Musa bluggoe)” aims to improve the hedonic properties including color, aroma, and texture , vitamin C content of cottage cheese based mung beans. The method used includes the manufacture of starter, manufacture milk mung beans, production of cottage cheese based mung beans, banana kepok peel extract, and fortification of vitamin C into the cottage cheese based mung beans. Analysis was conducted on the analysis of water content by gravimetric method, the analysis of fat by soxhletasi methods , vitamin C content analysis by titration iodimetri and hedonic tests include color, aroma, and texture of cottage cheese based mung beans fortified by 20 trained panelists. Starter used a mixture of bacteria Streptococcus thermophilus: Lactococcus lactis: Leuconostoc mesenteroides = 3: 1: 2. Research result show 300gr of mung beans produced 3L milk mung beans, after fermentation produced 200 grams of curd. 250 grams of banana kepok peel produced 500 mL banana kepok peel extract. Produced cottage cheese based mung bean fortified with the ratio between the cottage cheese based mung beans and banana kepok peel extract as follows; K1 (9: 1), K2 (8: 2), K3 (7: 3), and K0 without the addition of banana kepok peel extract. The water content in cottage cheese ratio is K0 is 77.71%, the ratio of K1 amounted to 74.69%, the ratio of K2 amounted to 83.11%, the ratio of K3 amounted to 87.59%. Fat levels in the cottage cheese K0, K1, K2, and K3 by 1.2%. The test results that vitamin C in banana kepok peel extract of 5.6744 mg / 100 g. The highest content of vitamin C in the cottage cheese based mung beans fortified vitamin C than a banana kepok peel is at a ratio of K3 is equal to 3.599 mg / 100 g. Hedonic test results panelists are best preferred cheese products K2. From the results obtained samples of K2 qualify as cottage cheese based mung beans are favored by consumers and has a fairly high vitamin C content.

Item Type: Skripsi Tesis Atau Disertasi (S1)
Additional Information: No. Panggil: S KIM AZZ s-2016; Pembimbing: I. Titin Supriyanti, II. Hayat Solihin
Uncontrolled Keywords: fortifikasi, kulit pisang kepok, keju cottage kacang hijau, uji hedonik , vitamin C, cottage cheese based mung beans, fortification, hedonic test, kepok banana peel
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Divisions: Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan)
Depositing User: Mr mhsinf 2017
Date Deposited: 31 Jul 2017 08:48
Last Modified: 31 Jul 2017 08:48
URI: http://repository.upi.edu/id/eprint/24189

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