Birgitta Oktavia Suparyono, 1014051022 (2015) SUBSTITUSI TEPUNG KIMPUL (Xanthosoma sagittifolium) DAN TEPUNG TERIGU TERHADAP SIFAT FISIKO KIMIA DAN SENSORI ROTI MANIS. Fakultas Pertanian, Universitas Lampung.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Abstrak Bahasa Indonesia Tujuan penelitian ini untuk mendapatkan perbedaan antara substitusi tepung kimpul dan tepung terigu terhadap sifat kimia, derajat pengembangan adonan, dan sifat sensori roti manis dan mendapatkan substitusi tepung kimpul dan tepung terigu yang menghasilkan roti manis dengan sifat kimia, derajat pengembangan adonan, dan sensori terbaik. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap non faktorial dengan lima ulangan. Perlakuan penelitian adalah perbandingan tepung kimpul dan tepung terigu (L) sebanyak 5 taraf, yaitu L1 (0%:100%); L2 (5%:95%); L3 (10%:90%); L4 (15%:85%); L5 (20%:80%). Data hasil penelitian diuji kesamaan ragam dengan uji Bartlet dan kemenambahan data dengan uji Tuckey, selanjutnya data yang diperoleh diuji lanjut dengan BNT pada taraf 5%. Hasil penelitian menunjukkan bahwa L2 adalah perlakuan terbaik yang menghasilkan roti manis dengan kadar air sebesar 21,20%, kadar abu sebesar 1,42%, kadar lemak sebesar 12,48%, dan derajat pengembangan adonan sebesar 1,37, kadar NaCl sebesar 1,05%, kadar sukrosa sebesar 7,6%, dengan skor tekstur sebesar 3,47 (agak lembut), skor rasa dan aroma sebesar 2,62 (agak khas kimpul), skor warna sebesar 4,18 (kuning), serta skor penerimaan keseluruhan sebesar 3,61 (suka). Abstract Bahasa Inggris The aim of the research was to obtained a difference between substitution of kimpul flour and wheat flour of chemical characteristic, dough improvement and sensory characteristics and to obtained a substitution of kimpul flour and wheat flour to got the best chemical characteristic, dough improvement, and sensory characteristic of sweet bread. The experiment was arranged in a Complete Randomized Block Design (CRBD) non factorial with five repetitions. The treatments had 5 levels comparison of kimpul flour and wheat flour (L), that were L1 (0%:100%); L2 (5%:95%); L3 (10%:90%); L4 (15%:85%); L5 (20%:80%). The data were analyzed using Barlett test to find homogenity, furthermore the Tuckey test was used to test the additivity, then the data were further analyzed with Least Significant Difference (LCD) test at 5% level. The research results showed that L2 was the best formulation to produce sweet bread with the moisture content of 21,20 %, ash content of 1.42 %, fat content of 12,48 %, and dough improvment 1,37, NaCl content of 1.05 %, sucrose content of 7.6 %, with a score texture of 3,47 (somewhat soft), a score taste and flavor of 2,62 (somewhat typical kimpul) , the score color 4,18 (yellow), and the overall acceptance of 3,61 (like).
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | > Pertanian ( Umum ) |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | 2306899 . Digilib |
| Date Deposited: | 26 Jun 2015 08:12 |
| Terakhir diubah: | 26 Jun 2015 08:12 |
| URI: | http://digilib.unila.ac.id/id/eprint/10493 |
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