Sri, Wulan Anggraini (2020) KAJIAN RASIO MOCAF DAN TEPUNG BEKATUL BERAS MERAH TERHADAP TOTAL ANTOSIANIN DAN SENSORIS KUE SEMPRONG. S1 thesis, Universitas Mataram.
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SKRIPSI SRI WULAN ANGGRAINI J1A016097 FIKK.pdf Restricted to Repository staff only Download (2MB) |
Abstract
This study aims to determine the ratio of mocaf and brown rice bran flour to total anthocyanins and sensory of semprong cake. The experimental design of this study using a completely randomized design (CRD) was a replication with a single factor experiment (ratio of mocaf and rice bran flour) consisting of 6 treatments, namely T0 (100%: 0%), T1 (90%: 10%), T2 (80%: 20%), T3 (70%: 30%), T4 (60%: 40%), T5 (50%: 50%) with 3 (three) repetitions. The parameters observed were total anthocyanins, antioxidant activity, moisture content, ash content and sensory properties in the form of hedonic and scoring tests. Observation data were analyzed by analysis of variability at the 5% level using Co-stat software and if further tested with the Orthogonal Method, Polynomial was significantly different, while sensory parameters were further tested with Honest Significant Difference (BNJ). The results showed that the ratio of mocaf and brown rice bran flour had a significant (significant) effect on total anthocyanins, antioxidant activity, ash content, hedonic water content, aroma and taste, color, aroma and taste by scoring. Based on the sensory results of the semprong cake with a ratio of mocaf and brown rice bran flour as much as 50% is a treatment that is somewhat preferred by panelists based on color, texture, aroma and taste as well as for the scoring parameters are brownish red; crunchy texture; slightly flavored with brown rice bran and slightly flavored with brown rice bran and with a total of 11.13 mg / g of anthocyanins, 85.14% antioxidant activity, 1.53% moisture content, 1.22% ash content.
| Item Type: | Thesis (S1) |
|---|---|
| Keywords (Kata Kunci): | Keywords: Anthocyanin, brown rice bran, Semprong cake. |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | Rini Trisnawati |
| Date Deposited: | 14 Sep 2020 08:33 |
| Last Modified: | 14 Sep 2020 08:33 |
| URI: | http://eprints.unram.ac.id/id/eprint/17034 |
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