Komplementasi Rumput Laut (Eucheuma cottonii) dan Tepung Kecambah Kacang Tunggak (Vigna unguiculata) pada Tiwul instan dari Ubi Kayu Terfermentasi (Gari) Ditinjau dari Protein, Lemak, Yodium, Besi dan Seratnya : Penelitian eksperimental laboratoris

Anna Noordia, 090214730 M (2004) Komplementasi Rumput Laut (Eucheuma cottonii) dan Tepung Kecambah Kacang Tunggak (Vigna unguiculata) pada Tiwul instan dari Ubi Kayu Terfermentasi (Gari) Ditinjau dari Protein, Lemak, Yodium, Besi dan Seratnya : Penelitian eksperimental laboratoris. Thesis thesis, UNIVERSITAS AIRLANGGA.

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Official URL: http://lib.unair.ac.id

Abstract

This research was aimed to study the nutrient value and sensory evaluation quality of tiwul from fermented cassava (gari) which complemented with Eucheuma cottonii and Vigna unguiculata germ flour. This research was an experimental study with one variable of Eucheuma cottonii and Vigna unguiculata germ flour proportion. Five treatments were different on proportion of Eucheuma cottonii and Vigna unguiculata germ flour with five replications. The dry Eucheuma cottonii and Vigna unguiculata obtained from Pasar Besar, traditional market in Malang city, and the cassava obtained from Pasar Mangga Dua, traditional market in Surabaya city. Cassava fermented spontaneously for 36 ours before processed into flour to reduced more HCN which can caused iodine and protein deficiency to human body. The germination of Vigna unguiculata needed to reduce anti nutrients substances such as phytic acid, trypsin inhibitors, flatus-producing oligosaccharides and tannins which can diminish the availability of certain nutrients. The substances combined as according to proportion of each treatment to be processed to become tiwul. The nutrient value of this product and the substances assessed in Laboratory of Health Surabaya. The sensory evaluation qualities were using the method of Hedonic scale in the questionnaire. The best treatment assessments were using the weight calculation from all variable of nutrient value and the sensory evaluation quality. Result of this study showed that the treatment 4 (T 4) represented the best treatment with the nutrient value protein 4,062 g, 0,375 g of fats, 1,610 g of rough fiber, 1,166 mg of iron, 74,06 f.1g of iodine and 6,860 g water content of instant tiwul per 100 g, and also it making charges Rp 455,00 per 85 g of instant tiwul.

Item Type: Thesis (Thesis)
Additional Information: KKC KK TKM.08/05 Noo k
Uncontrolled Keywords: Tiwul, Cassava, Eucheuma Cottonii, Vigna Unguiculata, Fermentation, Germination, Iodine.
Subjects: R Medicine > RB Pathology > RB37-56.5 Clinical pathology. Laboratory technique
T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions: 09. Sekolah Pasca Sarjana
Creators:
CreatorsNIM/NIDN
Anna Noordia, 090214730 MUNSPECIFIED
Contributors:
ContributionNameNIDN/NIDK/NUP
ContributorBambang Wirjatmadi, -UNSPECIFIED
ContributorHario Siswanto, -UNSPECIFIED
Depositing User: Tn Joko Iskandar
Date Deposited: 2016
Last Modified: 14 Jun 2017 19:20
URI: http://repository.unair.ac.id/id/eprint/35456
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