PENGARUH LAMA WAKTU PEREBUSAN DAN PENAMBAHAN KONSENTRASI CACO3 YANG BERBEDA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS EMPING BIJI LOTUS (Nelumbo nucifera)
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Institusion
Universitas Sriwijaya
Author
ALIFAH, UUN
Baehaki, Ace
Baehaki, Ace
Subject
SH20.3-191 Aquaculture
Datestamp
2023-05-25 06:44:08
Abstract :
The purpose of this research were to know the effect of boiling time and addition of CaCO3 concentration on the production of lotus chips (Nelumbo nucifera). This study used a factorial randomized block design (RAKF) with 2 treatment factors, namely boiling time (A) and CaCO3 concentration (B) with 2 replications. The treatment used boiling time A1 (60 minutes), A2 (90 minutes), A3 (120 minutes) as well as for the treatment of adding CaCO3 concentration with 4 treatment levels B1 (0%), B2 (1%), B3 (1.5 %), and B4 (2%). Parameters observed were chemical analysis (water content, ash content, fat content, protein content, and carbohydrate content), physical analysis (hardness) and sensory analysis (appearance, aroma, color, taste and texture). The results showed that the boiling time treatment had no effect on all and the CaCO3 concentration treatment had a significant effect on water,ash, and carbohydrate content values, but had no significant effect on fat, protein and carbohydrate content. Physical analysis has no significant effect on the test hardness and sensory analysis also has a significant effect on appearance, aroma, taste, color and texture). The water content of the emping produced ranges from 6,56%-13,15%, ash 1,71%-5,19%, fat 0,18%-0,90%, protein 13,25%-14,23%, and carbohydrates 68,24%-76,61%. The resulting hardness values range from 406,35 gf-563, 2 gf. Appearance values in the sensory test ranged from 2,96-4,12, color 2,56-4,32, aroma 2,8-3,92, taste 2,36-4.12 and texture 2,44-4,12.
The purpose of this research were to know the effect of boiling time and addition of CaCO3 concentration on the production of lotus chips (Nelumbo nucifera). This study used a factorial randomized block design (RAKF) with 2 treatment factors, namely boiling time (A) and CaCO3 concentration (B) with 2 replications. The treatment used boiling time A1 (60 minutes), A2 (90 minutes), A3 (120 minutes) as well as for the treatment of adding CaCO3 concentration with 4 treatment levels B1 (0%), B2 (1%), B3 (1.5 %), and B4 (2%). Parameters observed were chemical analysis (water content, ash content, fat content, protein content, and carbohydrate content), physical analysis (hardness) and sensory analysis (appearance, aroma, color, taste and texture). The results showed that the boiling time treatment had no effect on all and the CaCO3 concentration treatment had a significant effect on water,ash, and carbohydrate content values, but had no significant effect on fat, protein and carbohydrate content. Physical analysis has no significant effect on the test hardness and sensory analysis also has a significant effect on appearance, aroma, taste, color and texture). The water content of the emping produced ranges from 6,56%-13,15%, ash 1,71%-5,19%, fat 0,18%-0,90%, protein 13,25%-14,23%, and carbohydrates 68,24%-76,61%. The resulting hardness values range from 406,35 gf-563, 2 gf. Appearance values in the sensory test ranged from 2,96-4,12, color 2,56-4,32, aroma 2,8-3,92, taste 2,36-4.12 and texture 2,44-4,12.
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