RAUDATUL YUNITA, RAUDATUL YUNITA (2018) ANALISIS SIFAT SENSORI DAN KIMIA COOKIES TINGGI SERAT DARI TEPUNG BEKATUL (ORYZA SATIVA L.) DAN TEPUNG WORTEL (DAUCUS CAROTA L). S1 thesis, Universitas Mataram.
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Abstract
The purpose of this research is to know the sensory and physicochemical properties of fiber cookies from rice bran (Oryza sativa L) and carrot flour (Daucus carota L). This research u Completely Randomized Design (RAL), which consists of six treatments such as (Rice bran 23% : Carrot Flour), (Rice bran 18%: 4% Carrot Flour), (Rice bran 13% : Carrot Flour 9%), (Rice bran Carrot Flour 13%), (Rice bran 4%: 18% Carrot Flour) And (Rice bran 0%: 23% Carrot Flour). data were analyzed using ANOVA (Analysis of Variance) diversity at 5% using Co-Stat Software tested further using Orthogonal Orthogonal Polynomial Test for Chemical and Analysis for organoleptic test in advanced test using Bright Interpretation (BNJ) if there is a real difference. The results of this study also showed that the proportion of rice bran and carrot flour with the best treatment was 23% rice bran treatment: 0% carrot flour for chemical and physical paramete (moisture content 5.0251%, ash content 0.2142%, crude fiber content 4 , 0687, with crispy textur and flavor of odorless yellowish brown color and slightly sweet taste.
| Item Type: | Thesis (S1) |
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| Keywords (Kata Kunci): | Keywords: fiber, cookies, rice bran flour, carrot flour. |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | M Jafar Jafar |
| Date Deposited: | 17 Jul 2018 05:06 |
| Last Modified: | 17 Jul 2018 05:06 |
| URI: | http://eprints.unram.ac.id/id/eprint/6095 |
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