Muhaini, Muhaini (2014) RASIO TEPUNG TAPIOKA DENGAN NATA DE COCO TERHADAP BEBERAPA KOMPONEN MUTU KERUPUK. S1 thesis, Universitas Mataram.
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Abstract
The purpose of this research was to determine the ratio of tapioca flour and nata de coco on some quality components of crackers. The design used in this research was Completely Randomized Design (CRD) with single factor (r) and 7 times treatments it was repeated three times. The treatments were r1 (100% tapioca flourr : 0% nata de coco), r2 (90% tapioca flour : 10% nata de coco), r3 (80% tapioca flour : 20% nata de coco), r4 (70% tapioca flour : 30% nata de coco) r5 (60% tapioca flour : 40% nata de coco) r6 (50% tapioca flour dan 50% nata de coco) and r7 (40% tapioca flour : 40% nata de coco). The observed parameters include moisture content, fiber content, development volume, flavor, color and texture. The data were analyzed using analysis of variance at the significance level 5%. The treatments that were significantly different was then analyzed using Orthogonal Polynomial Method (MOP) for the chemical, physical and organoleptic. The result showed that tapioca flour and nata de coco ratio 40% : 60% gave crackers with 14,39% moisture content, 2,34%, fiber content, 19,2%, development volume. That ratio was the most preferred by panelists in flavor, color and texture criteria.
| Item Type: | Thesis (S1) |
|---|---|
| Keywords (Kata Kunci): | Tapioca Flour, Nata De Coco, Crakers |
| Subjects: | T Technology > TS Manufactures |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | Imran SE |
| Date Deposited: | 13 Mar 2019 03:22 |
| Last Modified: | 13 Mar 2019 03:22 |
| URI: | http://eprints.unram.ac.id/id/eprint/12699 |
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