Subtitusi kacang hijau pada pembuatan stik kimpul beku dengan penambahan karagenan
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Institusion
Universitas Wijaya Kusuma Surabaya
Author
Pratama, Bagus Destara Yoga
Subject
T Technology (General)
Datestamp
2020-05-22 04:45:24
Abstract :
ABSTRAK Kimpul sticks are fast food made from kimpul tubers by substituting green beans to increase the nutritional value of protein in the stick. This study aims to determine, 1. Determine the effect of substitution of green beans on frozen knoll sticks, 2. Know the effect of adding carrageenan on the quality of frozen knot sticks, 3. Determine the effect of frozen knot stick interaction. The nutritional values that will be observed are water content, protein content, carbohydrate content, fat content, ash content, and flower growth test. Parametric data obtained from the results of the study were analyzed using analysis of variance (analysis of variance) if the results obtained indicate the influence of significant differences between treatments, then the analysis was continued with the Duncan test with a 95% confidence level. Organoleptic test data is non-parametric data, so it uses non-parametric analysis, the Friedman test. The results showed that 1. Substitution of peeled green beans had a significant effect on the content of frozen kimpul sticks on protein and carbohydrate parameters. factor (S) there is a real interaction with carbohydrate and protein parameters. S2K3 treatment became the first choice with a total expectation of 6.01%. This treatment has a composition, 250 g of peeled green beans, 500 g of kimpul, and 15 g of carrageenan. S2K3 has a yield value of 113.93%, 61.07% moisture content, 1.63% ash content, 7.15% protein, 22.78% carbohydrate, 0.57% fat content, and 10.27% expandability. Kata kunci : Stik Kimpul , Kimpul, Kacang Hijau, Karagenan
ABSTRAK Kimpul sticks are fast food made from kimpul tubers by substituting green beans to increase the nutritional value of protein in the stick. This study aims to determine, 1. Determine the effect of substitution of green beans on frozen knoll sticks, 2. Know the effect of adding carrageenan on the quality of frozen knot sticks, 3. Determine the effect of frozen knot stick interaction. The nutritional values that will be observed are water content, protein content, carbohydrate content, fat content, ash content, and flower growth test. Parametric data obtained from the results of the study were analyzed using analysis of variance (analysis of variance) if the results obtained indicate the influence of significant differences between treatments, then the analysis was continued with the Duncan test with a 95% confidence level. Organoleptic test data is non-parametric data, so it uses non-parametric analysis, the Friedman test. The results showed that 1. Substitution of peeled green beans had a significant effect on the content of frozen kimpul sticks on protein and carbohydrate parameters. factor (S) there is a real interaction with carbohydrate and protein parameters. S2K3 treatment became the first choice with a total expectation of 6.01%. This treatment has a composition, 250 g of peeled green beans, 500 g of kimpul, and 15 g of carrageenan. S2K3 has a yield value of 113.93%, 61.07% moisture content, 1.63% ash content, 7.15% protein, 22.78% carbohydrate, 0.57% fat content, and 10.27% expandability. Kata kunci : Stik Kimpul , Kimpul, Kacang Hijau, Karagenan
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