Tias Pratama, 0914061057 (2015) Organoleptik Wafer dengan Berbagai Komposisi Limbah Pertanian di Desa Bandar Baru Kecamatan Sukau Kabupaten Lampung Barat. Fakultas Pertanian, Universitas Lampung.
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Abstract
Tujuan penelitian ini adalah mengetahui tekstur, warna, aroma, dan palatabilitas wafer dengan berbagai komposisi limbah pertanian. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan empat ulangan. Wafer limbah pertanian terdiri dari tiga perlakuan dan empat ulangan, yaitu A : ubi jalar 8% + kentang 3% + daun kembang kol 5% + sawi putih 10% + wortel 50% + labusiam 5% + tomat 15,99% + molases 3% + garam 0,01%; B : ubi jalar 15% + kentang 5% + daun kembang kol 10% + sawi putih 15% + wortel 40% + labu siam 6% + tomat 5,99% + molases 3% + garam 0,01%; C :ubi jalar 20% + kentang 7% + daun kembang kol 15% + sawi putih 20% + wortel 23% + labusiam 8% + tomat 3,99 % + molases 3% + garam 0,01%. Hasil penelitian ini menunjukkan bahwa wafer dengan berbagai komposisi limbah pertanian berpengaruh sangat nyata (P<0,01) terhadap warna dan tekstur wafer yang dihasilkan, wafer limbah pertanian berpengaruh nyata (P<0,05) terhadap aroma wafer yang dihasilkan. Palatabilitas terbaik dihasilkan pada wafer komposisi C. The purpose of this study was to determine texture, color, aroma, and palatability wafers with various agricultural waste compotition. The experimental design used in this research is completely randomized design (CRD) with three treatments and four replications. Wafer agricultural waste consists of three treatments and four replications, namely A: sweet potato 8% + 3% + cauliflower leaf chicory 5% + 10% + Labusiam 50% + carrots 5% + tomato 15.99% + molasses 3 % + salt 0.01%; B: sweet potato 15% + potato 5% + leaf cauliflower chicory 10% + China cabbage 15% + carrot 40% + Labusiam 6% + tomato 5.99% + molasses 3% + salt 0.01%; C: sweet potato 20% + potato 7% + leaf cauliflower chicory 15% + China cabbage 20% + carrot 23% + Labusiam 8% + tomato 3.99% + molasses 3% + salt 0.01%. The results of this study indicate that the wafer with a variety of agricultural waste composition was highly significant (P <0.01) on the color and texture of the resulting wafer, wafer agricultural waste significant (P<0.05) on the scent wafers produced. Best palatability generated on wafer composition C.
| Item Type: | Other |
|---|---|
| Subjects: | A General Works = Karya Karya Umum |
| Divisions: | Fakultas Pertanian > Prodi Peternakan |
| Depositing User: | 5499189 . Digilib |
| Date Deposited: | 08 Apr 2015 04:47 |
| Last Modified: | 08 Apr 2015 04:47 |
| URI: | http://digilib.unila.ac.id/id/eprint/8030 |
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