CD Skripsi
Karakteristik Mutu Cendol Instan Dengan Fortifikasi Tepung Ikan Gabus (Channa Striata)
Cendol is one of Indonesia's traditional drinks made from wheat flour or rice flour with added natural coloring. Cendol sold commercially still has shortcomings which include low nutritional content with 12.85% carbohydrates, 1.21% protein and 81.25% water. Nutritional improvement can be done by fortification of striped snakehead flour as a source of protein with protein levels in striped snakehead flour around 65.3%. The purpose of the study was to determine the effect of the addition of striped snakehead flour on the quality characteristics of instant cendol, and determine the best concentration of striped snakehead flour in making instant cendol. The research method used was experimental method. using a non-factorial Completely Randomized Design (CRD) consisting of 4 treatment levels, without the addition of striped snakehead flour (C0), the addition of 5% striped snakehead flour (C1), the addition of 10% striped snakehead flour (C2), the addition of 15% striped snakehead flour (C3). Parameters in the study were quality testing (appearance, aroma, taste, texture) and chemical composition (water content, protein, carbohydrate), albumin content and rehydration power testing. The results showed that instant cendol with the addition of 10% striped snakehead flour (C2) was the best treatment with the characteristics of intact, clean, neat, less green color, fragrant pandan aroma, slightly savory rather specific cendol, dry and compact, with chemical composition of water content 4.65%, protein 13.85%, carbohydrates 23.03%, albumin content 0.45% and rehydration power 100%.
Keywords: Cendol, cork fish meal, quality characteristics, channa striata, albumin
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