WINDI ANGGRAINI, NIM. 432017002 (2022) pengaruh ekstrak mentimun dan formulasi tepung tapioka dan ikan kakap terhadap pempek lenjer kecil. Skripsi thesis, Universitas Muhammadiyah Palembang.

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Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak mentimun terhadap warna pempek lenjer kecil yang dihasilkan, untuk mengetahui pengaruh formulasi tepung tapioka dengan ikan kakap putih terhadap warna pempek yang dihasilkan dan untuk mengetahui pengaruh ekstrak mentimun dan formulasi tepung tapioka dengan ikan kakap putih terhadap warna pempek yang dihasilkan. Perlakuan ekstrak mentimun, formulasi tepung tapioka dan ikan kakap putih dan interaksi kedua faktor perlakuan berpengaruh sangat nyata terhadap kadar protein pempek lenjer. Kadar protein tertinggi pada interaksi perlakuan K1C2 (10,54%) dan terendah pada interaksi perlakuan K2C3(6,89%). Perlakuan ekstrak mentimun dan formulasi tepung tapioka dan ikan kakap putih berpengaruh sangat nyata, sedangkan interaksi kedua faktor perlakuan berpengaruh tidak nyata terhadap nilai lightness pempek lenjer. Nilai lightness tertinggi pada interaksi perlakuan K2C3 (62,12%) dan terendah pada interaksi perlakuan K2C2 (57,74%). Perlakuan ekstrak mentimun dan interaksi kedua faktor perlakuan berpengaruh tidak nyata terhadap nilai redness pempek lenjer. Nilai redness tertinggi pada interaksi perlakuan K1C2 (-4,49) dan terendah pada interaksi perlakuan K1C3 (-5,41%). Perlakuan ekstrak mentimun, formulasi tepung tapioka dan ikan kakap putih dan interaksi kedua faktor perlakuan berpengaruh sangat nyata terhadap nilai yellowness pempek lenjer. Interaksi perlakuan K2C2 ( 7,38%) dan terendah pada interaksi perlakuan K1C3 (4,59%). Interaksi perlakuan perlakuan ekstrak mentimun dan formulasi tepung tapioka dengan ikan kakap putih berpengaruh tidak nyata terhadap aroma dan rasa, tetapi berpengaruh nyata terhadap warna pempek lenjer yang dihasilkan. Nilai tingkat kesukaan tertinggi terhadap aroma dan rasa pempek lenjer pada interaksi perlakuan K1C2 dengan nilai rata-rata 4,10 dan 3,90. Nilai tingkat kesukaan tertinggi terhadap warna pempek lenjer pada interaksi perlakuan K2C3 dengan nilai rata-rata 4,00. Kata kunci : protein, ekstrak mentimun, tepung tapioka, ikan kakap putih, pempek ABSTRACT This study aims to determine the effect of cucumber extract on the color of small lenjer pempek produced, to determine the effect of tapioca flour formulations with white snapper on the color of pempek produced and to determine the effect of cucumber extract and tapioca flour formulations with white snapper on the color of pempek produced. Cucumber extract treatment, tapioca flour formulation and white snapper and the interaction of the two treatment factors had a very significant effect on the protein content of pempek lenjer. The highest protein content was in the K1C2 treatment interaction (10.54%) and the lowest was in the K2C3 treatment interaction (6.89%). Treatment of cucumber extract and tapioca flour formulations and white snapper had a very significant effect, while the interaction of the two treatment factors had no significant effect on the lightness value of pempek lenjer. The highest lightness value was in the K2C3 treatment interaction (62.12%) and the lowest was in the K2C2 treatment interaction (57.74%). Cucumber extract treatment and the interaction of the two treatment factors had no significant effect on the redness value of pempek lenjer. The highest redness value was in the K1C2 treatment interaction (-4.49) and the lowest was in the K1C3 treatment interaction (-5.41%). Cucumber extract treatment, tapioca flour formulation and white snapper and the interaction of the two treatment factors had a very significant effect on the yellowness value of pempek lenjer. K2C2 treatment interaction (7.38%) and the lowest was K1C3 treatment interaction (4.59%). The interaction of treatment with cucumber extract and tapioca flour formulations with white snapper had no significant effect on aroma and taste, but significantly on the color of pempek lenjer produced. The value of the highest level of preference for the aroma and taste of pempek lenjer in the K1C2 treatment interaction with an average value of 4.10 and 3.90. The value of the highest level of preference for the color of pempek lenjer in the K2C3 treatment interaction with an average value of 4.00

Item Type:	Thesis (Skripsi)
Additional Information:	Pembimbing : 1. Dr.Ir.Alhanannasir, M.Si 2. Dr.Ir.Mukhtarudin Muchsiri, M.P
Uncontrolled Keywords:	protein, cucumber extract, tapioca flour, white snapper fish, pempek
Subjects:	Ilmu Dan Teknologi Pangan > biokimia pangan dasar
Divisions:	Fakultas Pertanian > Teknologi Pangan (S1)
Depositing User:	Mahasiswa Fakultas Pertanian
Date Deposited:	13 Jun 2022 03:14
Last Modified:	13 Jun 2022 03:14
URI:	http://repository.um-palembang.ac.id/id/eprint/21247

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