Fortification of "Cimol" with Addition of Seaweed Powder and Natural Flavorant = Fortifikasi “cimol” dengan tambahan serbuk rumput laut dan perasa natural

Roestan, Samuel Jusuf (2020) Fortification of "Cimol" with Addition of Seaweed Powder and Natural Flavorant = Fortifikasi “cimol” dengan tambahan serbuk rumput laut dan perasa natural. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

“Cimol” is a popular Indonesian snack that came from the abbreviation of “aci” (Tapioca flour), “goreng” (fried). It is known to contain high amount of carbohydrates due to the main ingredient used is tapioca flour. Seaweed (E. cottonii, E. spinosum, and Gracilaria sp.) in general contain high amount of minerals. But due to the diet usually applied in Indonesia, very few seaweed species are used as food sources. Nutritional yeast is a good source of protein and source of umami flavor. White oyster mushroom (Pleurotus oestreatus) is high in protein hence it is commonly used to add protein content to food where flavor is also desirable. The aim of this research was to determine the best concentration of seaweed powder (10, 20, 30%) and natural flavorant (nutritional yeast and Pleurotus oestreatus at 1, 3, 5% concentration) at an acceptable level while increasing overall nutritional value of “cimol” to be added to the sample. This research was divided into two stages, stage I was done to determine the optimum concentration of seaweed powder (E. cottonii, E. spinosum, and Gracilaria sp.) with concentration of 10, 20, and 30% with the highest preference level. Stage II was done in order to determine the natural flavorant (nutritional yeast and Pleurotus oestreatus) with concentration of 1, 3, and 5% with the highest preference level. / “Cimol” adalah jajanan tradisional asal Indonesia yang berasal dari singkatan kata “aci” (Tepung tapioca), dan “goreng”. “cimol” diketahui tinggi karbohidrat karena bahan utama yang digunakan adalah tepung tapioca. Rumput laut (E. cottonii, E. spinosum, and Gracilaria sp.) secara umum tinggi mineral. Tapi karena pola diet yang umum dilakukan di Indonesia, sedikit menggunakan rumput laut dalam pola makan di Indonesia. “Nutritional yeast” adalah sumber protein dan rasa “umami”. Jamur tiram (Pleurotus oestreatus) tinggi protein sehingga pada umumnya digunakan untuk menambah protein dan sebagai perasa alami. Tujuan dari riset ini adalah untuk menentukan konsentrasi rumput laut bubuk terbaik (10, 20, 30%) dan perasa natural di level yang dapat diterima, sehingga dapat meningkatkan kandungan nutrisi dari “cimol”. Penelitian ini dibagi menjadi 2 tahap, tahap I bertujuan untuk menentukan konsentrasi terbaik dari rumput laut bubuk (E. cottonii, E. spinosum, dan Gracilaria sp.) pada konsentrasi 10, 20, dan 30% berdasarkan tingkat preferensi tertinggi. Tahap II bertujuan untuk menentukan perasa natural terbaik di konsentrasi 1, 3, dan 5% berdasarkan tingkat preferensi tertinggi.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Roestan, Samuel JusufNIM00000013692samueljusuf44@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorNatania, NataniaUNSPECIFIEDUNSPECIFIED
Thesis advisorSoedirga, Lucia C.UNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: “cimol”; E. cottonii; E. spinosum; Gracilaria sp.; nutritional yeast; Pleurotus oestreatus
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Samuel Jusuf Roestan
Date Deposited: 24 Feb 2020 02:12
Last Modified: 28 Jul 2020 16:07
URI: http://repository.uph.edu/id/eprint/7877

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