ANALISIS ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT PADA PUDING COKLAT DENGAN PENAMBAHAN BLACK CHIA (Salvia hispanica L.)

Nadhifah Al Indis, Nunuk Helilusiatiningsih, Nadiyah Nur Haliza
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Abstract

Chia seeds is a plant of the Salvia genre which is round, flat, and oval in shape. Chia seed has 3 color of variants, they were black, white, and grayish,. In this study we used black chia was mixed with Nutrijel chocolate pudding. Black chia was chosen because it has a higher protein content than other chia seed color. There were 6 variations in this study, they were PC 0, PC 1, PC 2, PC 3, PC 4, and PC 5, each of the varians has been analyzed of organoleptic and proximate. Based on the results of this study, Nutrijel chocolate pudding with the addition of black chia from varian PC 0 until PC 5 was acceptable and liked by the panelists. The color has an average value of 4.4; the taste was 3.7; fragrance was 4.4; and texture was 3.9. And the results of the proximate analysis, we known that Nutrijel chocolate pudding with the addition of black chia has a good moisture content 63-73%; ash content was 3.44-3.55%; crude fiber content was 1.62-3.16%; crude protein content was 10.09-11.70%; and crude fat content was 1.07-4.40%. The mass of black chia more adding in to the chocolate pudding, has increased the nutritional contained (fiber, protein, and fat).
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奇亚籽是鼠尾草属的一种植物,呈圆形、扁平和椭圆形。奇亚籽有三种颜色,分别是黑色、白色和灰色。本研究采用黑奇亚与Nutrijel巧克力布丁混合。选择黑色奇亚籽是因为它比其他颜色的奇亚籽有更高的蛋白质含量。本研究共有6种变异,分别为pc0、pc1、pc2、pc3、pc4和pc5,每种变异都进行了感官和近似分析。根据本研究的结果,添加瓦里安PC 0至PC 5黑奇亚的Nutrijel巧克力布丁是可接受的,并且受到小组成员的喜爱。颜色的平均值为4.4;味道是3.7;香味度为4.4;质地是3.9分。而近似分析的结果可知,添加黑奇亚后的Nutrijel巧克力布丁的含水率为63-73%;灰分3.44 ~ 3.55%;粗纤维含量为1.62 ~ 3.16%;粗蛋白质含量10.09 ~ 11.70%;粗脂肪含量为1.07 ~ 4.40%。大量的黑奇亚加入到巧克力布丁中,增加了营养成分(纤维、蛋白质和脂肪)。
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PENGARUH JAHE TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK MINUMAN EKSTRAK JAGUNG UNGU (Zea mays L.) ANALISIS ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT PADA PUDING COKLAT DENGAN PENAMBAHAN BLACK CHIA (Salvia hispanica L.) PENGARUH PENAMBAHAN AIR REBUSAN BUAH PARE (MOMORDICA CHARANTIA L) DENGAN PERSENTASE BERBEDA TERHADAP SIFAT KIMIA DAN FISIK MIE BASAH TEKNOLOGI PENGOLAHAN TEPUNG MOCAF DENGAN 3 METODE FERMENTASI KAJIAN ANALISA PROKSIMAT PENGARUH PENAMBAHAN TEPUNG KENTANG TERHADAP SIFAT ORGANOLEPTIK BUMBU GADO-GADO
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