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EFEK PENAMBAHAN TEPUNG KEPALA UDANG (Litopenaeus vannamei) DENGAN KONSENTRASI BERBEDA TERHADAP KARAKTERISTIK FISIK DAN KIMIA COOKIES (22t667)

PUTRANDHA, FIGO CHRISTIAN (2022) EFEK PENAMBAHAN TEPUNG KEPALA UDANG (Litopenaeus vannamei) DENGAN KONSENTRASI BERBEDA TERHADAP KARAKTERISTIK FISIK DAN KIMIA COOKIES (22t667). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Figo Christian Putrandha. 26030115130083. Efek Penambahan Tepung
Kepala Udang (Litopenaeus vannamei) Dengan Konsentrasi Berbeda Terhadap
Karakteristik Fisik Dan Kimia Cookies. (Romadhon dan Apri Dwi Anggo).
Komoditas udang termasuk sepuluh komoditas unggulan ekspor Indonesia
dimana komoditas udang menyumbang sebesar 1,06 persen ditahun 2015 sampai
dengan tahun 2016. Hal ini menunjukkan bahwa komoditas udang memiliki
pertumbuhan yang positif di subsektor perikanan. Tepung kepala udang merupakan
produk yang berasal dari sumber kalsium. Tepung kepala udang dapat diaplikasikan
sebagai bahan fortifikasi untuk meningkatkan nutrisi pada pangan. Penelitian ini
bertujuan untuk mengetahui pengaruh penambahan Tepung kepala udang terhadap
karakteristik cookies. Metode penelitian ini menggunakan Rancangan Acak Lengkap
dengan perlakuan konsentrasi tepung kepala udang yang berbeda (5%, 10% dan 15%)
dalam adonan cookies dan dilakukan dengan 3 kali pengulangan. Hasil analisis data
menunjukkan bahwa dengan penambahan tepung kepala udang yang berbeda
mempunyai pengaruh nyata (P<5%) terhadap parameter uji kekerasan, hedonik, kadar
air, kadar protein, kadar abu, kadar kalsium. Berdasarkan hasil penelitian, cookies
terbaik yaitu penambahan konsentrasi tepung kepala udang 10% dengan nilai
kekerasan 771,51 ± 0,31 gf, kadar air 3,04 ± 0,02%, kadar protein 4,47 ± 0,03%, kadar
abu 18,19 ± 0,27%, kadar kalsium 13,23 ± 0,02%.
Kata Kunci: Udang, Tepung Kepala Udang, Cookies, Kalsium

ABSTRACT
Figo Christian Putrandha. 26030115130083. The Effect of Addition of
Shrimp's Head Flour (Litopenaeus Vannamei) With Different Concentrations On The
Physical And Chemical Characteristics Of Cookies. (Romadhon dan Apri Dwi
Anggo).

The shrimp commodity is one of the ten leading Indonesian export
commodities where the shrimp commodity contributed 1.06 percent from 2015 to 2016.
This shows that the shrimp commodity has positive growth in the fisheries sub-sector.
Shrimp Head Meal is a product that comes from a source of calcium. Shrimp Head
Flour can be applied as a fortification agent to increase nutrition in food. This study
aims to determine the effect of the addition of Shrimp Head Flour on the characteristics
of cookies. This research method used a completely randomized design with different
concentrations of Shrimp Head Meal (5%, 10% and 15%) in the cookie dough and was
carried out with 3 repetitions. The results of data analysis showed that the addition of
different Shrimp Head Meal had a significant effect (P<5%) on the test parameters of
hardness, hedonic, water content, protein content, ash content, calcium content. Based
on the results of the study, the best cookies were the addition of 10% Shrimp Head
Flour concentration with a hardness value of 771.51 ± 0.31 gf, a moisture content of
3.04 ± 0.02%, a protein content of 4.47 ± 0.03%, an ash content 18.19 ± 0.27%,
calcium content 13.23 ± 0.02%.
Keywords: Shrimp, Shrimp flour, Cookies, Calcium

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Udang, Tepung Kepala Udang, Cookies, Kalsium, Shrimp, Shrimp flour, Cookies, Calcium
Subjects: Fisheries And Marine Sciences
Divisions: Faculty of Fisheries and Marine Sciences > Department of Fishery Products Technology
Depositing User: Users 171 not found.
Date Deposited: 24 Jan 2023 03:50
Last Modified: 23 May 2023 05:11
URI: https://eprints2.undip.ac.id/id/eprint/11405

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