CD Skripsi

Fortifikasi Bubuk Chlorella sp. Terhadap Karakteristik Mutu Roti Manis

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Bread is a flour-based product that is very popular among people, not only as a snack but has become a breakfast menu for some people. One of the breads that is very popular among people is sweet bread. Sweet bread is bread that has a more pronounced sweet taste, is usually prepared with the addition of sugar and has interesting and varied shapes. This research aims to determine the effect of Chlorella sp. powder fortification on the organoleptic and chemical quality characteristics of sweet bread. The research method used was an experimental method with 4 levels of treatment, namely without Chlorella sp. powder (C0), 0,5 % Chlorella sp. powder (C0,5), 1,0% Chlorella sp. powder (C1,0), and 1,5% Chlorella sp. powder (C1,5). The parameters tested in this study were organoleptic tests, development volume, proximate and antioxidant activity. Based on organoleptic testing, the best research results on the fortification of 1,0% Chlorella sp powder with the characteristics of a non-mouldy, attractive and green appearance (6,95), a rather strong bread aroma and a slight aroma typical of Chlorella sp. (7,56), the taste is quite sweet, typical of sweet bread and slight taste of Chlorella sp. (7,99), soft texture (6,79) and the bread development volume was 1,47 cm3. Meanwhile, the proximate values of Chlorella sp. sweet bread for water 25,38%, ash 1,15%, protein 5,68%, fat 4,58%, crude fiber 2,21%, carbohydrates 61,01% and antioxidant 253,42 mg/L.
Keywords: Chemical analysis, Chlorella sp., sweet bread, organoleptic.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904124782

Penerbit

Pekanbaru : Universitas Riau - FAPERIKA – Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904124782

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

Jaka

Versi lain/terkait

Lampiran Berkas

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