SURIANA, SELPI (2022) IMMERSION RESULT DIFFERENCE USING NaHCO3 AND CH3COOH AGAINST CHARACTERISTICS CHICKPEA FLOUR. Undergraduate Thesis thesis, UIN RADEN FATAH PALEMBANG.
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Abstract
Chickpeas have a source of nutrientss needed by the body, but have a relatively short shelf life, so efforts are neede to maintain nutrition bay extending the shel life. The purpose of this study was to determine the difference in the effect of soaking using NaHCO3 and CH3COOH on the characteristics of chickpea flour (phaseolus vulgaris L). The test carried out were organoleptic tests with hedonic methods and determination of water, ash, fat, protein and carbohydrate content. The results of the organoleptic research showed that the panelists preferred immersion with water and NaHCO3. The results of the test parameters on water content and carbohydrate content were the best water immersion chickpea flour, namely 1,04% and 92,52%, respectively. The best ash content and protein content in chickpea flour soaked in NaHCO3 were 1,88% and 5,82%, respectively. While the best fat content is chickpea flour soaked in CH3COOH which is 1,44%. Keywords : chickpea, variations of soaking, flour
| Item Type: | Thesis (Undergraduate Thesis) |
|---|---|
| Uncontrolled Keywords: | chickpea, variations of soaking, flour |
| Subjects: | Sains dan Teknologi > Kimia |
| Divisions: | Fakultas Sains dan Teknologi > 47201 - Kimia |
| Depositing User: | UPT PERPUSTAKAAN #3 |
| Date Deposited: | 27 May 2022 07:33 |
| Last Modified: | 27 May 2022 07:33 |
| URI: | http://repository.radenfatah.ac.id/id/eprint/20466 |
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