0814051047, Indra Pratama Putra Azis (2012) FORMULASI TEPUNG LABU KUNING (Cucurbita maxima) DAN TERIGU TERHADAP DERAJAT PENGEMBANGAN ADONAN DAN SIFAT ORGANOLEPTIK ROTI MANIS. Digital Library.
|
File PDF
abstrak .pdf Download (11Kb) | Preview |
|
|
File PDF
bab 1 .pdf Download (14Kb) | Preview |
|
|
File PDF
Bab 2 .pdf Download (71Kb) | Preview |
|
|
File PDF
Bab 3 .pdf Download (86Kb) | Preview |
|
![[img]](http://digilib.unila.ac.id/style/images/fileicons/text.png) |
File PDF
bab 4 .pdf Restricted to Hanya pengguna terdaftar Download (121Kb) |
|
|
File PDF
bab 5 .pdf Download (6Kb) | Preview |
|
|
File PDF
cover .pdf Download (15Kb) | Preview |
|
|
File PDF
cover dalam .pdf Download (14Kb) | Preview |
|
|
File PDF
DAFTAR gambar .pdf Download (7Kb) | Preview |
|
|
File PDF
DAFTAR ISI .pdf Download (14Kb) | Preview |
|
|
File PDF
DAFTAR PUSTAKA .pdf Download (82Kb) | Preview |
|
|
File PDF
lembar pengesahan .pdf Download (11Kb) | Preview |
|
|
File PDF
riwayat hidup .pdf Download (29Kb) | Preview |
|
|
File PDF
SANWACANA.pdf Download (28Kb) | Preview |
Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Abstrak Penelitian bertujuan untuk mengetahui formulasi tepung labu kuning dan terigu yang menghasilkan roti manis dengan derajat pengembangan adonan dan sifat organoleptik terbaik. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) faktor tunggal dengan 8 taraf perlakuan dan 3 ulangan yaitu formulasi tepung labu kuning dan terigu (F) terdiri dari F1 (0:100), F2 (5:95), F3 (10:90), F4 (15:85), F5 (20:80), F6 (25:75), F7 (30:70), F8 (35:65). Hasil uji organoleptik roti manis dari formulasi tepung labu kuning dan terigu F3 sebagai perlakuan terbaik dengan derajat pengembangan adonan 2,51% dan sifat organoleptik warna 4,07 (kuning), tekstur 3,43 (agak lembut), rasa manis 3,50 (manis), aroma 3,00 (agak khas labu), dan penerimaan keseluruhan 3,70 (suka). Berdasarkan analisis proksimat pada (F3) mengandung kadar air 18,90%, abu 1,18%, lemak 8,63%, protein 9,47%, serat kasar 3,11%, dan karbohidrat by different 58,71%. Kata kunci : labu kuning, terigu, pengembangan adonan, organoleptik, roti manis Abstract The aim of the research is to determine the formulation of pumpkin flour and wheat flour producing the best of dough improvement and organoleptic properties of sweet bread. The research was carried out in complete randomized design single factor with 8 treatments and 3 repeatation. Formulation of pumpkin flour and wheat flour (F) consist of F1 (0:100), F2 (5:95), F3 (10:90), F4 (15:85), F5 (20:80), F6 (25:75), F7 (30:70), and F8 (35:65). The results showed that F3 are the best formulation to produce sweet bread with dough improvement 2.51% and organoleptic properties of color 4.07 (yellow), texture 3.43 (somewhat soft), taste 3.50 (sweet), flavor 3.00 (somewhat typical pumpkin), and overall acceptance 3.70 (like). Proximate analysis of F3 showed on the best treatment (F3) contained moisture 18.90%, ash 1.18%, fat 8.63%, protein 9.47%, crude fiber 3.11%, and carbohydrate 58.71%. Keywords: pumpkin, wheat, dough improvement, organoleptic, sweet bread
| Jenis Karya Akhir: | Artikel |
|---|---|
| Subyek: | |
| Program Studi: | Fakultas Pertanian dan Pascasarjana |
| Pengguna Deposit: | IC-STAR . 2015 |
| Date Deposited: | 07 Sep 2015 03:59 |
| Terakhir diubah: | 07 Sep 2015 03:59 |
| URI: | http://digilib.unila.ac.id/id/eprint/12261 |
Actions (login required)
 |
Lihat Karya Akhir |
