Skripsi

Evaluasi kadar proksimat, vitamin A dan asam laktat kefir kelor (moringa oleifera, Lamk) / Cahyo Indriyana Purwanto

Abstrak
ABSTRAK Purwanto C. I. 2017. Evaluasi Kadar Proksimat Vitamin A Dan Asam Laktat Kefir Kelor (Moringa Oleifera Lamk). Skripsi Jurusan Teknologi Industri Fakultas Teknik Universitas Negeri Malang. Pembimbing (1) Dr. Titi Mutiara Kiranawati M.P. (2) Dra. Wiwik Wahyuni M. Pd. Kata Kunci Tepung Daun Kelor Kefir Penelitian bertujuan untuk mengetahui pengaruh penambahan tepung daun kelor terhadap kandungan proksimat (protein karbohidrat lemak kadar air kadar abu) vitamin A dan asam laktat pada kefir kelor. Penelitian dilakukan pada bulan Juli 2016 sampai dengan Desember 2016 di laboratorium Teknologi Industri Universitas Negeri Malang sedangkan analisis kandungan proksimat (protein karbohidrat lemak kadar air kadar abu) vitamin A dan asam laktat di laboratorium kimia Universitas Muhammadiyah Malang. Rancangan penelitian disusun menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan prosentase tepung daun kelor yaitu kefir penambahan tepung daun kelor 15% kefir penambahan tepung daun kelor 20% kefir penambahan tepung daun kelor 25%. Semua perlakuan diulang sebanyak dua kali. Data yang diperoleh dianalisis menggunakan One Way Anova (Analysis of Variance) yang dilanjutkan dengan uji Last Significant Deferent (LSD). Hasil penelitian menunjukan bahwa penambahan tepung daun kelor yang berbeda memberikan pengaruh yang signifikan terhadap kandungan protein karbohidrat lemak kadar abu dan vitamin A pada kefir kelor. Kefir kelor dengan penambahan tepung daun kelor 25% menghasilkann protein 13 08 (%/100 g) karbohidrat 282 17 (mg/100 g) lemak 6 59 (g/100 g) kadar abu 0 94 (%/100 g) dan vitamin A 18 90 (mg/100 g). ABSTRACT Purwanto C. 2017. Evaluation of Proximate levels Vitamin A and Lactic Acid in Moringa Kefir (Moringa oleifera Lamk). Gastronomy Education Study Program Department of Industrial Technology Faculty of Engineering Universitas Negeri Malang. Supervisors (1) Dr. Titi Mutiara Kiranawati M.P. (2) Dra. Wiwik Wahyuni M. Pd. Keywords Wheat Leaf Moringa Kefir The study aims to determine the effect of the addition of powdered moringa leaves the proximate content (protein carbohydrate fat rate online ash content) vitamin A and lactic acid in the buttermilk Moringa. The study was conducted from July 2016 to December 2016 in the laboratory of Industrial Technology State University of Malang while the proximate analysis (protein carbohydrate fat rate online ash content) vitamin A and lactic acid in a chemical laboratory University. Research compiled using a completely randomized design (CRD) with the percentage of Moringa leaf powder kefir is the addition of powdered moringa leaves 15% the addition of kefir Moringa leaf powder 20% the addition of kefir Moringa leaf powder 25%. All treatment was repeated twice. Data were analyzed using One Way ANOVA (Analysis of variance) followed by the crucial test Last deferent (LSD). The results showed that the addition of powdered moringa leaves are different have a significant influence on the content of protein carbohydrate fat ash content and vitamin A on Moringa kefir. Kefir with the addition of Moringa leaf powder Moringa 25% protein menghasilkann 13.08 (% / 100 g) carbohydrates 282 17 (mg / 100 g) fat 6.59 (g / 100 g) ash content of 0.94 (% / 100 g) and vitamin A 18.90 (mg / 100 g).

Informasi Detail

DDC

Rs 664.7207 PUR e

Prodi

Universitas Negeri Malang. Program Studi Pendidikan Tata Boga, 2017.

Deskripsi Fisik

xiii, 78 lembar : il. , tab. ; 30 cm

Bahasa

Indonesia

No Reg

03251/KI/17

Edisi

Skripsi (Sarjana)--Universitas Negeri Malang. 2017

Subjek

1. TEPUNG
2. FLOUR

Pembimbing

1. Titi Mutiara Kiranawati ; 2. Wiwik Wahyuni

Lampiran Berkas