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http://repository.ipb.ac.id/handle/123456789/121964
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DC Field | Value | Language |
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dc.contributor.advisor | Wijayanti, Indah | - |
dc.contributor.advisor | Retnani, Yuli | - |
dc.contributor.author | Kusuma, Raihani Indah | - |
dc.date.accessioned | 2023-07-15T13:53:37Z | - |
dc.date.available | 2023-07-15T13:53:37Z | - |
dc.date.issued | 2023-07-15 | - |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/121964 | - |
dc.description.abstract | Klobot jagung memiliki kandungan serat yang tinggi namun palatabilitasnya rendah dan sifat fisiknya voluminous. Salah satu cara yang dapat dilakukan dengan pembuatan pakan dalam bentuk wafer. Tujuan penelitian ini adalah mengoptimasi waktu pemanasan dalam pembuatan wafer klobot jagung dengan viskositas molasses yang berbeda. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor A adalah lama pemanasan dengan 3 taraf (3, 5, 7) menit dan faktor B adalah viskositas molasses dengan 2 taraf (760, 2090) mPas-1. Peubah yang diamati adalah kualitas fisikokimia, efisiensi produksi, dan biaya produksi. Hasil penelitian menunjukkan bahwa perbedaan taraf lama pemanasan dan viskositas molasses berbeda nyata (P<0,05) terhadap kadar air, aktivitas air, dan wafer durability indeks. Wafer dengan lama pemanasan 5 menit dan viskositas molasses 2090 mPas-1 memberikan kondisi optimal berdasarkan pengambilan keputusan menggunakan metode Analytical Hierarchy Process (AHP) dengan peubah prioritas adalah Wafer Durability Indeks (WDI) | id |
dc.description.abstract | Corn has a high fiber content but low palatability and is voluminous. One of to fix this problem corn husk can be processed into wafers with physical processing. The research aimed to optimize the heating time with different molasses viscosities on produce the best produce wafers corn husk. The experimental design used a factorial Completely Randomized Design (CRD) with 2 factors, factor A was heating time with 3 levels (3, 5, 7) minutes and factor B was the viscosity of molasses with 2 levels (760, 2090) mPas-1. The observed variables are physicochemistry quality, production efficiency, and production costs. The results showed that the heating time and molasses viscosity were significantly different and had significant interaction (P<0.05) regarding water content, water activity, and wafer durability index. Wafers with a heating time of 5 minutes and a molasses viscosity of 2090 mPas-1 provide optimal conditions based on decision making using the Analytical Hierarchy Process (AHP) method with the priority variable Wafer Durability Index (WDI) | id |
dc.description.sponsorship | Proyek kerja Kedaireka dengan No.2914/E3/PLS.08/KL/2021 dan 15222/IT3.L2/HK | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Optimasi Waktu Pemanasan Pembuatan Wafer Pakan Komplit Mengandung Klobot Jagung dengan Viskositas Molasses yang Berbeda | id |
dc.title.alternative | Optimization of Heating Time for Produced Complete Feed Wafers Containing Corn Husk Using with Different Molasses Viscosity | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | heating time | id |
dc.subject.keyword | molasses | id |
dc.subject.keyword | optimization | id |
dc.subject.keyword | viscosity | id |
dc.subject.keyword | wafer corn husks | id |
Appears in Collections: | UT - Nutrition Science and Feed Technology |
Files in This Item:
File | Description | Size | Format | |
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cover.pdf Restricted Access | Cover | 298.99 kB | Adobe PDF | View/Open |
D24190037_Raihani Indah Kusuma.pdf Restricted Access | Fullteks | 886.51 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 315.42 kB | Adobe PDF | View/Open |
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