Uji Organoleptik Dan Uji Protein Pada Mie Berbahan Baku Rumput Laut (Eucheuma Cottoni) Dan Daun Kelor (Moringa Oleifera)

DIDA, Frida Rede (2020) Uji Organoleptik Dan Uji Protein Pada Mie Berbahan Baku Rumput Laut (Eucheuma Cottoni) Dan Daun Kelor (Moringa Oleifera). Diploma thesis, Universitas Katolik Widya Mandira.

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Abstract

One way to process seaweed and moringa leaves is to turn it into flour which later can be processed into various kinds of high economic value ingredients such as instant noodles. The processing of seaweed and moringa leaves into noodles has not been done much. Noodles are preferred because they have good taste, chewy texture, and are practical in serving. The quality and nutritional contens of a processed product should be identified first before sell it into the markets. This study aimed at determining the organoleptic test results and protein contens of processed noodle products made from seaweed and moringa leaves. The sampling of seaweed was taken in Tablolong Beach, West Kupang Subdistrict, Kupang Regency while moringa leaf sampling was taken in one of the houses of residents in the Oesapa Barat Village, Kelapa Lima District. The samples that had been obtained are then processed into flour for the process of making noodles. There were three processed products, namely seaweed noodles, moringa leaf noodles and moringaseaweed noodles. Later, the researcher conducted organoleptic tests to the processed products by using questionnaires given to panelists. Then a protein test was performed on the processed noodle products. This research was conducted in November-January 2020 at the UPT Food Technology Laboratory Mathematics and Natural Sciences Laboratory Widya Mandira Catholic University Kupang. Organoleptic test results on seaweed noodles, moringa leaf noodles and moringaseaweed noodles and moringa leaves received different ratings from panelists on the color, texture, smell and taste in which seaweed noodles were preferred by panelists. The results of the analysis of nutrient content in seaweed noodles, moringa leaf noodles and moringa-seaweed noodles were higher in protein content with a percentage value of 9.18% while the percentage value of seaweed noodles was 8.18% and moringa-seaweed noodles was 8,12%.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Noodles, seaweed, ‘kelor’ leaves, Organoleptic test, Protein test.
Subjects: Q Science > QH Natural history > QH301 Biology
S Agriculture > S Agriculture (General)
S Agriculture > SB Plant culture
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam > Program Studi Biologi
Depositing User: S.Kom Sela Mikado
Date Deposited: 07 Oct 2020 04:34
Last Modified: 07 Oct 2020 04:34
URI: http://repository.unwira.ac.id/id/eprint/3402

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