ZAHROH, WULIDATUL (2018) PERBANDINGAN TEPUNG BEKATUL DENGAN TEPUNG UBI JALAR UNGU (Ipomoea batatas) TERHADAP BEBERAPA KOMPONEN MUTU BISKUIT. S1 thesis, Universitas Mataram.
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Artikel Ilimiah (Wulidatul Zahroh, J1A014136, ITP).pdf Download (421kB) | Preview |
Abstract
The aim ed of this research was to find out the effect of ratio of bran flour with purple sweet potato flour on quality of biscuit. The experiment method used in this research was Randomized Block Design (RAK) with one factor consisting of 6 treatments, p1 (Bran Flour 0% and Purple Sweet Potato 100%), p2 (Bran Flour 10% and Purple Sweet Potato 90%), p3 (Bran Flour 20% and Purple Sweet Potato 80%), p4 (Bran Flour 30% and Purple Sweet Potato 70%), p5 (Bran Flour 40% and Purple Sweet Potato 60%), p6 (Bran Flour 50% and Purple Sweet Potato 50% with three replications. The parameters observed were chemical parameters (protein content, ash content, water content and antioxidant activity) and organoleptic (color, odor, texture and taste).Observed data were analyzed by diversity analysis (ANOVA) at 5% real level using Co-Stat software and if there were significant differences, further testing was carried out using the Orthogonal Polynomial method for chemical testing and further testing using the Smallest Significant Difference Test (BNT) for physical and organoleptic test. The more addition of bran flour and the less of purple sweet potato flour, the lower the water and antioxidant activity of biscuits, while the protein content increases. Treatment p2 (Bran Flour 10% and Purple Sweet Potato 90%) was qualified treatment based on SNI 2973:2011 and organoleptic (color, odor, texture and taste) were favored by panelist, with water content of 3.75%, protein content of 6.40%, antioxidant activity 54.6%, purplish brown and slightly crispy texture.
| Item Type: | Thesis (S1) |
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| Keywords (Kata Kunci): | Biscuit, Bran Flour, Purple Sweet Potato Flou |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | Saprudin Saprudin |
| Date Deposited: | 27 Nov 2018 00:04 |
| Last Modified: | 27 Nov 2018 00:04 |
| URI: | http://eprints.unram.ac.id/id/eprint/10678 |
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