Pengaruh Perbandingan Tempe dan Puree Daun Kelor (Moringa Oleifera L.) Terhadap Karakteristik Nugget

نویسندگان

چکیده


 This research was conducted with the aim of knowing effect comparison tempeh and puree moringa leaves on characteristics nuggets to find out correct ratio so as be able produced best characteristics. The Completely Randomized Design (CRD) used in a treatment wich consist 5 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%. repeated 3 times obtain 15 units experiment. data obtained were analyzed by variance if had an observed variable then continued Duncan’s Multiple Range Test (DMRT). result showed that very significant water content, ash fat protein carbohydrate vitamin C, antioxidant activity, color (hedonic), texture (hedonic scoring), aroma taste overall acceptance (hedonic) nuggets. Comparison 80% tempeh: 20% characteristics, specifically: content 54.62%, 2.37%, 11.57%, 15.13%, 16.32%, Vitamin C 4.67 mg/g, activity 50.78%, liked, mushy normal, liked liked.

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ژورنال

عنوان ژورنال: ITEPA : Jurnal Ilmu dan Teknologi Pangan

سال: 2022

ISSN: ['2527-8010']

DOI: https://doi.org/10.24843/itepa.2022.v11.i02.p04