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.
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Abstract
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
| Item Type: | Article |
|---|---|
| Subjects: | A General Works = Karya Karya Umum |
| Divisions: | Fakultas Pertanian |
| Depositing User: | IC-STAR . 2015 |
| Date Deposited: | 07 Sep 2015 03:59 |
| Last Modified: | 07 Sep 2015 03:59 |
| URI: | http://digilib.unila.ac.id/id/eprint/12261 |
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