Artikel Ilmiah : D1B019006 a.n. NITA NURMALA
| NIM | D1B019006 |
|---|---|
| Namamhs | NITA NURMALA |
| Judul Artikel | KAJIAN KADAR AIR, WAKTU LARUT DAN RENDEMEN TEPUNG CANGKANG TELUR ITIK DENGAN METODE DAN WAKTU PEMASAKAN YANG BERBEDA |
| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui interaksi metode dan waktu pemasakan, serta pengaruh metode dan waktu pemasakan terhadap kadar air, waktu larut dan rendemen tepung cangkang telur itik. Materi yang digunakan yaitu 240g cangkang telur itik dan aquadest. Penelitian ini menggunakan metode experimental dengan Rancangan Acak Lengkap pola Faktorial (2x4) yang terdiri dari 2 faktor. Faktor A=Metode Pemasakan (M) dengan taraf faktor M1=Metode Perebusan dan M2=Metode Pengukusan, Faktor B=Lama Pemasakan (L) dengan taraf faktor L1=Pemasakan 0 menit, L2=Pemasakan 10 menit, L3=Pemasakan 20 menit dan L4=Pemasakan 30 menit, kombinasi perlakuan akan diulang sebanyak 3 kali pengulangan. Data dianalisis menggunakan analisis variansi dilanjutkan uji lanjut Orthogonal Polynomial dan BNJ. Hasil penelitian menunjukkan bahwa interaksi antara metode dan waktu pemasakan berpengaruh nyata terhadap kadar air, tetapi berpengaruh tidak nyata terhadap waktu larut dan rendemen. Rataan hasil penelitian untuk kadar air yaitu 0.43%±0.25 -2.4%±0.66. Metode pemasakan berpengaruh nyata terhadap waktu larut, tetapi berpengaruh tidak nyata terhadap kadar air dan rendemen. Rataan hasil penelitian untuk waktu larut yaitu 8.81±0.38 detik – 10.93±0.66 detik. Waktu pemasakan berpengaruh nyata terhadap kadar air dan rendemen, tetapi berpengarh tidak nyata terhadap waktu larut. Rataan hasil penelitian untuk rendemen yaitu 97.53%±0.47 – 98.87%±0.06. Kesimpulan penelitian ini yaitu untuk menghasilkan tepung cangkang telur itik yang baik menggunakan metode pengukusan selama 30 menit, dengan rata-rata hasil kadar air 1.03%±0.61, waktu larut 7.75±1.67 detik dan rendemen 98.2% ±0.20. |
| Abtrak (Bhs. Inggris) | This study aims to determine the interaction between cooking method and time, and the effect of cooking method and time on water content, dissolving time, and yield of duck eggshell flour. The materials used were 240g duck eggshells and aquadest. This study used an experimental method with a completely randomized design with a factorial pattern (2x4) consisting of 2 factors. Factor A=Cooking Method (M) with a factor level M1= Boiling Method and M2=Steaming Method, Factor B=Cooking Time (L) with a factor level L1=Cooking 0 minutes, L2=Cooking 10 minutes, L3=Cooking 20 minutes and L4=Cooking for 30 minutes, the treatment combination will be repeated 3 times. Data were analyzed using analysis of variance followed by further Orthogonal Polynomial and BNJ tests if they had a significant effect. The results showed that the interaction between cooking method and time had a significant effect on water content, but had no significant effect on dissolving and yield time. The mean of research results for water content was 0.43%±0.25- 2.4%±0.66. The cooking method had a significant effect on dissolving time, but had no significant effect on water content and yield. The mean of research results for dissolving time was 8.81±0.38 seconds – 10.93±0.66 seconds. Cooking time had a significant effect on water content and yield, but had no significant effect on dissolving time. The average yield of the study was 97.53%±0.47-98.87%±0.06. The conclusion of this research is to produce good duck eggshell flour using the boiling method for 30 minutes, with the average result of water content of 1.03%±0.61, dissolving time of 7.75±1.67 seconds and yield of 98.2%±0.20. |
| Kata kunci | Kadar Air, Waktu Larut, Rendemen, Metode Pemasakan, Tepung Cangkang Telur Itik. |
| Pembimbing 1 | Dr.sc.agr. Ir. H. Raden Sugeng Singgih Santosa, MP |
| Pembimbing 2 | Dr. Ir. Agustinah Setyaningrum, MP |
| Pembimbing 3 | |
| Tahun | 2021 |
| Jumlah Halaman | 10 |
| Tgl. Entri | 2021-04-21 12:07:42.937557 |