PENINGKATAN KUALITAS ABON NANGKA MUDA DENGAN SUBSTITUSI TEPUNG TEMPE. KAJIAN DARI KANDUNGAN PROTEIN DAN TINGKAT KESUKAAN KONSUMEN
Abstract: In recent days, a
modern society especially those who live in town, trend to consumption more
nutritious food with low in calorie and cholesterol free. Synthetic “abon” made
from young jackfruit is one of good vegetable food which are have potentially
prized to develop. The lack of protein, can be handled by protein
fortification. Tempe is one of Indonesian traditional food with rich in protein
can be considered as fortification agent. Research on tempe flour as
fortification agent of young jackfruit “abon” has been done. The purpose of the
research is to know how many tempe flour can be added to got optimum
acceptability of the product. The experiment carried out in 3x2 factorial
randomized block design. The first factor are 2,5 %, 5 %, and 7,5 % w/w of
tempe flour, and the second factors are treatment of tempe before floured, that
is steamed and not steamed. Variance analysis of protein content shows that 1)
there is significant difference among the 3 level of first factor (P<0.01),
either of the 2 level of the second factor (P<0.01). Combination of 7,5 %
w/w and not steamed tempe flour give the best result with 9,886 % in protein
content. 2) there is not significant interaction effect between the two factors
analyzed against the protein content (P>0.05). 3) Sensory test of texture
and flavor show no difference score among the treatments (P>0.05) while for the
color of the product, the panelist give different score (P<0,01)
Penulis: Dwi Agustiyah Rosida,
Richardus Widodo
Kode Jurnal: jptindustridd150610
