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DC Field | Value | Language |
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dc.contributor.advisor | Endrawati, Yuni Cahya | - |
dc.contributor.advisor | Apriantini, Astari | - |
dc.contributor.author | Darmawan, Thoriq Achmad | - |
dc.date.accessioned | 2024-01-03T23:28:02Z | - |
dc.date.available | 2024-01-03T23:28:02Z | - |
dc.date.issued | 2024 | - |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/133673 | - |
dc.description.abstract | Pupa adalah hasil samping di pengolahan serat sutra. Penggunaan pupa yang kurang optimal dapat menyebabkan pencemaran lingkungan. Sebagai produk pangan, diperlukan uji analisis sifat fisikokimia sehingga diketahui nilai gizinya. Sifat fisikokimia dianalisis dengan uji pH, uji aw, warna, dan analisis proksimat. Adanya pengayakan tepung pupa dilakukan dengan tujuan menghomogenkan ukuran partikel. Analisis data yang digunakan adalah Uji T-Independen. Hasil menunjukkan bahwa pH, aw, kadar air, kadar lemak, protein ukuran partikel 80 mesh tepung pupa lebih baik dari ukuran partikel 60 mesh. Akan tetapi, kadar abu, serat kasar, dan karbohidrat pada tepung 60 mesh lebih baik dari ukuran partikel 80 mesh. Ukuran partikel tidak memengaruhi karakteristik fisikokimia tepung pupa. | id |
dc.description.abstract | Pupa is a byproduct in the processing of silk fiber. Suboptimal use of pupa can lead to environmental pollution. As a food product, it is necessary to conduct a physical-chemical analysis to determine its nutritional value. Physical-chemical properties are analyzed through pH testing, water activity (aw) testing, color analysis, and proximate analysis. Sieving of pupa flour is carried out with the aim of homogenizing particle size. The data analysis used is the Independent T-Test. The results show that pH, aw, moisture content, fat content, and protein content of 80 mesh pupa flour are better than that of 60 mesh particle size. However, ash content, crude fiber, and carbohydrates in 60 mesh flour are better than that of 80 mesh particle size. Particle size does not affect the physical-chemical characteristics of pupa flour. | id |
dc.description.sponsorship | Kedaireka | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Karakteristik Fisikokimia Tepung Pupa Ulat Sutra Eri (Samia cynthia ricini) dengan Ukuran Partikel Berbeda | id |
dc.title.alternative | Physicochemical Characteristics of Eri Silkworm Pupae Flour (Samia cynthia ricini) with Different Particle Sizes. | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | Fisikokimia | id |
dc.subject.keyword | Proksimat | id |
dc.subject.keyword | Pupa | id |
dc.subject.keyword | Samia cynthia ricini | id |
dc.subject.keyword | Tepung Pupa | id |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
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Cover_Thoriq Achmad Darmawan_D34190041.pdf Restricted Access | Cover | 291.46 kB | Adobe PDF | View/Open |
Skripsi_Thoriq Achmad Darmawan_D34190041-signed.pdf Restricted Access | Fulltext | 872.48 kB | Adobe PDF | View/Open |
Lampiran_Thoriq Achmad Darmawan_D34190041.pdf Restricted Access | Lampiran | 354.17 kB | Adobe PDF | View/Open |
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