ANALISA KARBOHIDRAT, PROTEIN DAN MUTU SENSORI PADA PUDING AIR TAJIN DENGAN PENAMBAHAN SARI KACANG HIJAU

FAIZATI , UMI NUR, G2D014003 (2018) ANALISA KARBOHIDRAT, PROTEIN DAN MUTU SENSORI PADA PUDING AIR TAJIN DENGAN PENAMBAHAN SARI KACANG HIJAU. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Tajin water pudding is one of tajin water innovation product is expected to role as a substitute for children’s food who are difficult to eat. The addition of green bean extract is known to enrich the value of protein and carbohydrate content of tajin water pudding. The general purpose of the experiment was to determine carbohydrate, protein, and sensory levels of tajin water pudding based on the addition of green bean extract. Making tajin waterpudding green bean extract that is mixing between tajin water, green bean extract, agar powder, sugar, vanilla, and salt boiled 15 minutes and cooled. This experiment used a complete randomized design (RAL) monofactorial, which consisted of 6 treatments for adding green bean concentrations of 0, 10, 20, 30, 40 and 50 percent as independent variables and the dependent variable are carbohydrate, protein and sensory quality. Each treatment is repeated 4 times, so that 24 units of the experiment are obtained. The results showed there was a significant effect of adding green bean concentration to carbohydrate content and did not significantly affect protein content. Tajin water pudding with the addition of green beans extract 30 percent produce carbohydrate levels 17.96 percent, protein levels 1.18 percent, brown color, fragrant aroma, distinctive flavor of green beans and chewy texture. Keywords: Green beans, tajin water, carbohydrate, protein and sensory quality .

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