Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Utari Krisnandani
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Aplikasi Tahu dan Daun Kelor (Moringa oleifera) Pada Nugget Timur Ina; Utari Krisnandani; I Gusti Ayu Ekawati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this research was to know the influenceof tofu and moringa leaf comparison to the characteristic of nugget and to know the best comparison of nugget. The experimental design used in this research was  randomized block design (RBD), by treatment comparison of tofu and moringa leaf , that is 97% tofu : 3% moringa leaf, 94% tofu :6% moringa leaf, 91% tofu : 9% moringa leaf, 88% tofu : 12% moringa leaf, 85% tofu : 15% moringa leaf, 82% tofu : 18% moringa leaf. All of those treatments were repeated for 3 times to obtain 18 research units. Data were analyzed using analysis of variance and if influence occurred among the treatments, the data will be processed using Duncan’s test. Results of this research had shown that the comparison ratio of tofu and  moringa leaf gave influence to the water content, protein content, vitamin C content, antioxidant capacity, ash content, color, and taste. The best treatment was the nugget using 82% tahu and 18% moringa leaf, with 22,53% water content, 2,34% ash content, 10,13% protein content, 18,10% vitamin C content, 73,53 mg/L GAEAC antioxidant capacity, color, texture, aroma , taste , and overall acceptance with the like criteria.
Co-Authors I Gusti Ayu Ekawati Putu Timur Ina