SITI MAESARI, 1114051053 (2015) FORMULASI TEPUNG JAGUNG (Zea Mays L) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS. Fakultas Pertanian, Universitas Lampung.
|
File PDF
ABSTRACT.pdf Download (9Kb) | Preview |
|
|
File PDF
ABSTRAK.pdf Download (8Kb) | Preview |
|
|
File PDF
COVER DALAM.pdf Download (19Kb) | Preview |
|
|
File PDF
COVER LUAR.pdf Download (27Kb) | Preview |
|
|
File PDF
DAFTAR GAMBAR.pdf Download (15Kb) | Preview |
|
|
File PDF
DAFTAR ISI.pdf Download (11Kb) | Preview |
|
|
File PDF
DAFTAR TABEL.pdf Download (11Kb) | Preview |
|
|
File PDF
LEMBAR PERSETUJUAN.pdf Download (336Kb) | Preview |
|
|
File PDF
LEMBAR PENGESAHAN.pdf Download (326Kb) | Preview |
|
|
File PDF
LEMBAR PERNYATAAN.pdf Download (249Kb) | Preview |
|
|
File PDF
PERSEMBAHAN.pdf Download (6Kb) | Preview |
|
|
File PDF
RIWAYAT HIDUP.pdf Download (8Kb) | Preview |
|
|
File PDF
SANWACANA.pdf Download (9Kb) | Preview |
|
|
File PDF
BAB I.pdf Download (26Kb) | Preview |
|
|
File PDF
BAB II.pdf Download (149Kb) | Preview |
|
|
File PDF
BAB III.pdf Download (54Kb) | Preview |
|
![[img]](http://digilib.unila.ac.id/style/images/fileicons/text.png) |
File PDF
BAB IV.pdf Restricted to Hanya pengguna terdaftar Download (189Kb) |
|
|
File PDF
BAB V.pdf Download (13Kb) | Preview |
|
|
File PDF
DAFTAR PUSTAKA.pdf Download (33Kb) | Preview |
Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Penelitian ini bertujuan untuk mendapatkan formulasi tepung terigu dan tepung jagung terfermentasi yang menghasilkan roti manis dengan sifat kimia, fisikokimia dan disukai. Perlakuan ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan empat kali ulangan. Formulasi terdiri dari perbandingan tepung jagung terfermentasi dan tepung terigu sebanyak 6 taraf, yaitu L1 (0% : 100%); L2 (5% : 95%); L3 (10% : 90%); L4 (15% : 85%); L5 (20% : 80%); dan L6 (25% : 75%), dengan jumlah penambahan bahan tambahan yang sama. Roti manis yang dihasilkan kemudian dilakukan analisis kimia, fisikokimia dan sesori terbaik. Analisi kimia dan fisikokimia yang dilakukan yaitu kadar air, abu, lemak dan protein serta derajat pengembangan adonan, sifat sensori yaitu warna, tekstur, rasa dan aroma serta penerimaan keseluruhan. Data dianalisis sidik ragam kemudian diolah lebih lanjut menggunakan uji Beda Nyata Jujur ( BNJ) pada taraf 5%. Kesamaan ragam data diuji dengan uji Bartlett dan kemenambahan data diuji dengan uji Tuckey. Hasil penelitian menunjukkan bahwa formulasi tepung terigu dan tepung jagung terfermentasi tidak berpengaruh nyata terhadap kadar air roti manis, tetapi berpengaruh nyata terhadap kadar abu, lemak, protein dan derajat pengembangan adonan roti manis. Sifat sensori formulasi tepung terigu dan tepung jagung terfermentasi berpengaruh nyata pada skor warna, tekstur, rasa dan aroma serta penerimaan keseluruhan. Perlakuan terbaik yaitu pada formulasi L4 (15% tepung jagung terfermentasi : 85% tepung terigu) dengan kadar air sebesar 24,41%, kadar abu sebesar 1,55%, kadar lemak sebesar 10,66%, kadar protein 17,34%, derajat pengembangan adonan sebesar 65,50%, skor tekstur sebesar 3,09 (agak lembut), skor rasa dan aroma sebesar 3,02 (khas jagung), skor warna sebesar 2,05 (kuning kecoklatan), serta skor penerimaan keseluruhan sebesar 3,43 (suka). Kata kunci : Tepung jagung terfermentasi, roti manis, tepung terigu abstract FORMULATION OF FERMENTED MAIZE ( Zea Mays L ) AND WHEAT FLOUR ON THE CHEMICAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SWEET BREAD This study was almed in getting formulations of those mixed wheat flour that produce the best chemical, physicochemical and preferably of sweet breads. This research was arranged in a Complete Randomized Block Design (RAKL) with four replications. The treatments were comparisons of fermented maize and wheat flour as much as 6 levels: L1 (0%: 100%); L2 (5%: 95%); L3 (10%: 90%); L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%). Sweet bread is then carried out chemical analysis, physicochemical and sesory produce the best. Analysis chemical and physicochemical of moisture, ash, fat and protein and the degree of development of the dough, sensory properties of color, texture, flavor and aroma and overall acceptance. The data were analyzed using ANOVA and further tested with Honestly Significant Difference (HSD) at 5%. The homogenity was analyzed using Bartlett test and additivity was analyzed using Tuckey test. Comparison of wheat flour and fermented maize didn’t show significant difference on water content of sweet bread. While the ash, fat, protein content and the degree of development of the sweet bread dough showed significant difference. Sensory atributeds comparison of wheat flour and fermented maize showed significant difference on scores of color, texture, taste and aroma and overall acceptance. The results showed that the best treatment was L4 (15% fermented maize : 85% wheat flour) with a 24.41% of water content, 1.55% of ash content, 10.66% of fat content, 17.34% of protein content and 65.50% of dough’s degree of development, 3.09 of texture’s score (rather soft), 3.02 of flavor and aroma’s score (typical corn), 2.05 of color’s score (slightly yellow), and the overall acceptance’s score of 3.43 (love). Keywords : Fermented maize, sweet bread, wheat flour
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | > Pertanian ( Umum ) > Budidaya tanaman |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | 5202641 . Digilib |
| Date Deposited: | 29 Dec 2015 04:48 |
| Terakhir diubah: | 29 Dec 2015 04:48 |
| URI: | http://digilib.unila.ac.id/id/eprint/16344 |
Actions (login required)
 |
Lihat Karya Akhir |
