View Item 
      •   IPB Repository
      • Dissertations and Theses
      • Undergraduate Theses
      • UT - Vocational School
      • UT - Management of Food Service and Nutrition
      • View Item
      •   IPB Repository
      • Dissertations and Theses
      • Undergraduate Theses
      • UT - Vocational School
      • UT - Management of Food Service and Nutrition
      • View Item
      JavaScript is disabled for your browser. Some features of this site may not work without it.

      Daya Terima Lumpia Kukus Ikan Cakalang (Katsuwonus pelamis) dengan Penambahan Daun Kenikir (Cosmos caudatus) sebagai Kudapan Penderita Hipertensi

      No Thumbnail [100%x80]
      View/Open
      Cover (1.018Mb)
      Fulltext (2.309Mb)
      Lampiran (1.665Mb)
      Date
      2024
      Author
      Hajjarra, Reisa Febrila
      Rizkiriani, Annisa
      Metadata
      Show full item record
      Abstract
      Lumpia sebagai kudapan yang mudah dibuat dan cepat prosesnya. Ikan cakalang (Katsuwonus pelamis) merupakan salah satu sumber protein yang kaya akan nutrisi. Untuk meningkatkan kandungan gizi lumpia dengan menambahkan daun kenikir (Cosmos caudatus). Penelitian ini bertujuan untuk menganalisis pengembangan daya terima lumpia kukus. Penelitian ini merupakan Rancangan Acak Lengkap (RAL) satu faktor dengan 3 perlakuan pada berbagai tingkat penambahan daun kenikir sebesar 10%, 15%, dan 25%. Parameter yang diamati adalah rasa, warna, aroma, tekstur, dan penampilan sebagai aspek organoleptik. Penentuan formula terpilih berdasarkan pada tingkat penerimaan uji hedonik oleh panelis dengan jumlah 37 orang. Formula lumpia kukus ikan cakalang dengan penambahan daun kenikir adalah F1 dengan ikan cakalang 90% dan daun kenikir 10%. Hasil analisis organoleptik menunjukan bahwa terdapat perbedaan signifikan pada atribut rasa dan tekstur. Hasil analisis kandungan gizi berupa kadar air sebesar 68.49%, kadar abu 1.21%, 154 kkal, protein 19.49%, lemak 6.59%, karbohidrat 4.22%, kalium 212.77 mg dan 160.95% mg natrium
       
      Spring rolls are a snack that is easy to make and quick to process. Skipjack tuna (Katsuwonus pelamis) is a source of protein that is rich in nutrients. To increase the nutritional content of spring rolls by adding kenikir leaves (Cosmos caudatus). This research aims to analyze the development of the menu acceptability of steamed spring rolls. This research was complete random Design (RAL) one factor with 3 the treatment difference various level types of kenikir leaf 10%, 15%, dan 25%. The parameters observed are taste, color, aroma, texture and appearance as organoleptic aspects. Determination of the selected formula was based on the level of acceptance of the hedonic test by panelists totaling 37 people. The formula for steamed skipjack tuna spring rolls with the addition of kenikir leaves is F1 with 90% skipjack tuna and 10% kenikir leaves. The results of organoleptic analysis show that there are significant differences in taste and texture attributes. The results of the nutritional content analysis were water content of 68.49%, ash content of 1.21%, 154 kcal, protein 19.49%, fat 6.59%, carbohydrates 4.22%, potassium 212.77 mg and 160.95% mg sodium
       
      URI
      http://repository.ipb.ac.id/handle/123456789/153895
      Collections
      • UT - Management of Food Service and Nutrition [103]

      Copyright © 2020 Library of IPB University
      All rights reserved
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB University Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository
        

       

      Browse

      All of IPB RepositoryCollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

      My Account

      Login

      Application

      google store

      Copyright © 2020 Library of IPB University
      All rights reserved
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB University Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository
        

       

      NoThumbnail