Rahayu, Hilda Anggraini (2023) Penggunaan Simplex Lattice Design pada Optimasi Formula Bolu Kukus Substitusi Tepung Okra untuk Meningkatkan Aktivitas Antioksidan. Undergraduate thesis, Politeknik Negeri Jember.
![[img]](https://sipora.polije.ac.id/style/images/fileicons/text.png) |
Text (BAB 1 PENDAHULUAN)
PENDAHULUAN.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (112kB) |
|
Text (LAPORAN LENGKAP)
Skipsi_Hilda Anggraini Rahayu_sipora.pdf - Submitted Version Restricted to Registered users only Download (2MB) | Request a copy |
|
Text (DAFTAR PUSTAKA)
DAFTAR PUSTAKA.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (139kB) |
|
Text (ABSTRAK)
ABSTRAK.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (114kB) |
Abstract
Okra is high in bioactive substances. Okra fruit may be processed more easily into flour than other products. The usage of wheat flour can be decreased and the product's nutritional content can be increased by substituting okra flour for it in steamed cake. The goal of this study is to find the best combination of wheat flour (70–90%) and okra flour (10–30%), with the optimisation target of maintaining the specific volume of steamed cake and enhancing antioxidant activity. The optimisation findings projected a specific volume value of 2.511 cm3/gr and antioxidant activity of 73.145% for a formula consisting of 90% wheat flour and 10% okra flour, with a desirability value of 0.848. The validation findings suggested an antioxidant activity value of 72.211% and a specific volume value of 2.58 cm3/gr. A one-sample t-test confirmed that the specific volume value of 0.626 and antioxidant activity of 0.088 (>0.05) were not significantly different between the predicted and actual values. With 97,32% for specific volume and 98.72% for antioxidant activity, respectively, the accuracy of both results was certainly over 80%.
| Item Type: | Thesis (Undergraduate) | ||||||
|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||
| Uncontrolled Keywords: | aktivitas antioksidan, bolu kukus, optimasi formula, simplex lattice design, tepung okra. | ||||||
| Subjects: | 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 163 - Teknologi Pertanian | ||||||
| Divisions: | Jurusan Teknologi Pertanian > Prodi D4 Teknologi Rekayasa Pangan > Tugas Akhir | ||||||
| Depositing User: | Hilda Anggraini Rahayu | ||||||
| Date Deposited: | 15 Aug 2023 06:28 | ||||||
| Last Modified: | 15 Aug 2023 06:29 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/28010 |
Actions (login required)
 |
View Item |
