| dc.contributor.advisor | Soenarno, Mochammad Sriduresta | |
| dc.contributor.advisor | Arifin, Muhamad | |
| dc.contributor.author | Firgiawan, Masdan | |
| dc.date.accessioned | 2023-06-18T23:47:29Z | |
| dc.date.available | 2023-06-18T23:47:29Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/119435 | |
| dc.description.abstract | Ceker ayam merupakan hasil ikutan yang dihasilkan dari rumah potong ayam
dengan volume yang cukup banyak. Ceker ayam tinggi akan zat gizi seperti protein,
kalsium, dan fosfor. Cookies merupakan salah satu produk makanan yang digemari
oleh semua kalangan. Pembuatan cookies fortifikasi tepung ceker ayam
dimaksudkan sebagai alternatif produk makanan dengan nilai gizi yang dapat
menunjang kesehatan manusia. Penelitian ini bertujuan menganalisis karakteristik
fisik, kimia, organoleptik cookies fortifikasi tepung ceker ayam. Penelitian
menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu fortifikasi
tepung ceker ayam 0%, 10%, dan 20%. Data yang diperoleh dianalisis
menggunakan analisis ragam (ANOVA). Apabila ada pengaruh nyata maka
dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan perbedaan nyata
(P<0,05) pada kandungan protein, kalsium, kadar abu, warna, dan aroma pada uji
hedonik dan uji mutu hedonik. Cookies dengan fortifikasi tepung ceker ayam
sebesar 10% memperoleh hasil terbaik untuk analisis fisikokimia dan organoleptik. | id |
| dc.description.abstract | Chicken claw is a by-product produced by a large volume of chicken
slaughterhouses. Chicken feet are high in nutrients such as protein, calcium and
phosphorus.Cookies is one of the food products that is loved by all circles. Making
cookies Chicken claw flour fortification is intended as an alternative food product
with nutritional value that can support human health. This study aims to analyze the
physical, chemical, organoleptic characteristicscookies chicken feet flour
fortification. The study used a completely randomized design (CRD) with one
factor, namely 0%, 10%, and 20% chicken claw flour fortification. The data
obtained were analyzed using analysis of variance (ANOVA). If there is a real effect
then proceed with the Tukey test. The results showed significant differences
(P<0.05) in the content of protein, calcium, ash content, color and aroma in the
hedonic test and hedonic quality test.Cookies with chicken claw flour fortification
of 10% obtained the best results for physicochemical and organoleptic analysis. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Sifat Fisikokimia dan Organoleptik Cookies dengan Fortifikasi Tepung Ceker Ayam | id |
| dc.title.alternative | Physicochemical and Organoleptic Properties of Cookies with Fortification of Chicken Feet Flour | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | chicken feet | id |
| dc.subject.keyword | cookies | id |
| dc.subject.keyword | physical properties | id |
| dc.subject.keyword | chemical properties | id |
| dc.subject.keyword | organoleptic properties | id |
