CD Skripsi

Pengaruh Penambahan Tepung Chlorella Sp Terhadap Kandungan Nutrisi Boba

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ABSTRACT
Boba is a common chewy black ball with a diameter of 1 cm made from
cassava starch and is often used as a mixed ingredient in milk and tea drinks. This
study utilized Chlorella sp. flour, rich in nutrients as an additive in the processing
of boba. The purpose of this study was to determine the effect of the addition of
Chlorella sp flour on the nutritional content and organoleptic value of boba. This
study used an experimental method, namely producing boba with the addition of
Chlorella sp flour., which consisted of 4 levels of treatment, namely: BC0
(control), BC1 (1%), BC2 (2%), and BC3 (3%) The treatment was repeated 3
times. The tested parameters were organoleptic (hedonic test) and proximate.
From the research based on organoleptic test BC2 was the best trearment with the
number of panelists against boba as many as 79 panelists, and the percentage
value was 98.75% with the characteristics of brown boba, chocolate aroma with a
slight leaf aroma, chewy texture, and slightly bitter taste. Its nutritional content
was moisture content of 12.47%, protein 3.17%, ash 0.57%, fat 0.16% and
carbohydrates 83.64%.
Keywords: Boba; Chlorella sp.; Organoleptic; Proximate
1) Students of the Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer at the Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1704111282

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1704111282

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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