| dc.description.abstract | Penelitian ini bertujuan untuk mengevaluasi mutu produk akhir dried breadcrumb rasa mangga. Pengujian fisik menunjukkan densitas 0,83 g/mL dan warna L* = 33,43, a* = 1,03, b* = 27,92. Pengujian kimiawi menunjukkan kadar air 6,41%, kadar abu 2,24%, kadar lemak 3,64%, kadar protein 8,82%, dan kadar karbohidrat 78,78%. Uji organoleptik dengan 53 panelis menunjukkan penerimaan tertinggi pada penampakan (skor 5,77), diikuti warna (5,32), aroma (5,17), rasa (4,23), dan tekstur (3,89). Pengujian mikrobiologi menunjukkan bahwa produk memenuhi persyaratan keamanan pangan berdasarkan SNI 8906:2020. Hasil evaluasi mengidentifikasi perlunya optimasi proses pengeringan untuk menurunkan kadar air, perbaikan formulasi rasa dan tekstur, serta penggunaan kemasan dengan daya hambat uap air yang lebih baik. Secara keseluruhan, produk telah memenuhi aspek keamanan pangan, namun peningkatan mutu kimia dan sensoris diperlukan agar sesuai dengan standar mutu yang diharapkan. | |
| dc.description.abstract | This study aimed to evaluate the quality of the final product, mangoflavored dried breadcrumbs. Physical analysis showed a density of 0.83 g/mL and color values of L* = 33.43, a* = 1.03, and b* = 27.92. Chemical analysis indicated moisture content of 6.41%, ash content of 2.24%, fat content of 3.64%, protein content of 8.82%, and carbohydrate content of 78.78%. An organoleptic test involving 53 panelists revealed the highest acceptance for appearance (score 5.77), followed by color (5.32), aroma (5.17), taste (4.23), and texture (3.89). Microbiological analysis confirmed that the product complies with food safety requirements based on SNI 8906:2020. The evaluation results identified the need for optimization of the drying process to reduce moisture content, improvement of flavor and texture formulation, and the use of packaging with better water vapor barrier properties. Overall, the product meets food safety standards; however, improvements in chemical and sensory quality are necessary to align with the expected quality standards | |
