PENGARUH PENAMBAHAN TEMPE TERHADAP KADAR PROTEIN DAN SIFAT ORGANOLEPTIK TORTILA

istinaroh istinaroh(1*), siti aminah(2)


(1) Program Studi Gizi Universitas Muhammadiyah Semarang
(2) Prodi Teknologi Pangan Universitas Muhammadiyah Semarang
(*) Corresponding Author

Abstract


Tortillas is a form of street food as a potential snack food. The combination of materials can be done to improve the nutritional value, such as tempeh. This study aims to determine the effect of soybean on protein content, water content and organoleptic properties of tortillas. Based on the analysis of protein levels more tortillas adding tempeh then tortillas increasing protein content, but this trend was not seen in the water content. Based on the good results of organoleptic tortillas taste, color, and aroma of the results showed that the highest value without the addition of tempeh.


Keywords


tortillas, adding tempeh, protein content, organoleptic properties.

Full Text:

PDF PDF

References


Hariyadi, B. 2007. Pengetahuan Lokal, Makanan tradisional, dan Ketahanan Pangan. Posted by PERMIASHawaii.com. Tanggal Akses 10 April 2007. Hubeis, M. 1984. Pengantar Pengolahan Tepung Serelia dan Biji-Bijian. Jurusan Teknologi Pangan dan Gizi Fakultas Teknologi Pertanian IPB, Bogor. http://pdpersi.co.id/?show=detailnews&kode=2 272&tbl=cakrawala. Diakses Tanggal 19 Juli 2008.

Djaeni, S. A. 1990. Ilmu Gizi. Dian Rakyat, Jakarta.

Ketaren, S. 1986. Minyak dan Lemak Pangan. Universitas Indonesia ( UI Press), Jakarta. Muchtadi, T.R. 1989. Teknologi Proses Pengolahan Pangan. IPB, Bogor. Persatuan Ahli Gizi. 2005. Daftar Komposisi Bahan Makanan, Jakarta.

Santoso,B., W. Mushollaeni, & N. Hidayat. 2006. Tortilla. Trubus Agrisarana, Surabaya.

Soewarno, S.T. 1985. Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Bhratara Karya Aksara, Jakarta.

Sutantyo.E, N.Prayitno, Moesijanti & S.Wiyono. 1996. Kimia Makanan. Proyek Pendidikan Tenaga Kesehatan Pusat Bagian Pendidikan Akademi Gizi, Jakarta.

Sartono. 2007. Penggorengan Pada Bahan Makanan. http:/www.republika.com. Tanggal Akses 19 Juli 2008.

Suharjo, I.E. Lestari. 2006. Pengkajian Pengaruh Beberapa Varietas Jagung Terhadap Mutu Tortila. Tanggal Akses 10 April 2007. Wikipedia Indonesia, Ensiklopedia Bebas Berbahasa Indonesia, Tempe, http://www.kompas.co.id/kesehatan/new s/0307/03/092312.htm. Tanggal Akses 10 April 2007.

Winarno, F.G. 1993. Pangan Gizi, Teknologi dan Konsumen. PT. Gramedia Pustaka Utama, Jakarta. Winarno, F.G. 2004. Kimia Pangan dan Gizi. PT.Gramedia Pustaka Utama, Jakarta


Article Metrics

Abstract view : 1148 times
PDF - 92 times PDF - 109 times

DOI: https://doi.org/10.26714/jpg.2.2.2011.23-29

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Jurnal Pangan dan Gizi


Jurnal Pangan dan Gizi 
ISSN (print) 2086-6429 | 2086-6429  (online)
Organized by Department of Food Science and Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Published by Prodi Teknologi Pangan Universitas Muhammadiyah Semarang
W : https://jurnal.unimus.ac.id/index.php/JPDG 
E : [email protected], [email protected]

Jumlah Pengunjung :

 View My Stats

 

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.