OPTIMALISASI FORMULASI KECAP KACANG KORO PEDANG DENGAN DESIGN EXPERT METODE D-OPTIMAL

Rianty Hedianti, Alumni and Yusman Taufik, DS and Yudi Garnida, DS (2017) OPTIMALISASI FORMULASI KECAP KACANG KORO PEDANG DENGAN DESIGN EXPERT METODE D-OPTIMAL. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

The purpose of this research was to determine the proportion or optimal formulation so as to produce jack bean soy sauce best quality using Design Expert D-Optimal method. This research uses statistical data processing program for which the software Design Expert 7.0.0 with Mixture D-optimal design is Design.Variabel the jack bean (X1), contration of salt (X2), Rhizopus sp (X3), garlic (X4), coriander (X5), deaf (X6), turmeric (X7), bay leaves (X8), leaves of lemongrass (X9), galangal (X10), MSG (X11), brown sugar (X12), and papayas (X13). response to this draft is sinida acid content, protein content, water content, total dissolved solids, viscosity, flavor, color, consistency, and aroma. Jack bean soy sauce optimal formulation selected jack bean 12,5%; salt solution 20%; Garlic 1,1%; coriander 0,5%; deaf 0,05%; turmeric 0,5%; bay leaf 0,6%; lemongrass leaves 0,6%; galangal 1,2%; MSG 0,4%; brown sugar 60,5%; papayas 2%. The formulation has been predicted by the program with levels of cyanide 13,79 mg/kg; protein content of 3,46%; water content of 28,16%; total dissolved solids 20.58 oBrix; viscosity 21.91 d.Pa.s; the flavor attribute scores 4.52; the color attributes score 4.55; the viscosity attributes scores on 3.96; and the aroma attributes score 3.63. Keywords : Formulation, Jackbeans, Soy Sauce, Design Expert, D-Optimal.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2014
Depositing User:	Irwan Kustiawan
Date Deposited:	18 Mar 2017 02:43
Last Modified:	29 Mar 2022 01:49
URI:	http://repository.unpas.ac.id/id/eprint/27053

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