Sri, Rahmawati (2025) PENGARUH PERBANDINGAN PUREE LABU KUNING (Cucurbita maxima) DAN KACANG MERAH (Phaseolus vulgaris L.) TERHADAP KARAKTERISTIK SENSORI SNACK BAR. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG .
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Tujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan puree labu kuning dan kacang merah terhadap karakteristik sensori snack bar dan mengetahui formulasi terbaik puree labu kuning dan kacang merah untuk menghasilkan karakteristik sensori dan kimia snack bar terbaik. Penelitian ini disusun secara non- faktorial dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 4 kali ulangan. Pada penelitian ini digunakan perbandingan antara puree labu kuning dan kacang merah dengan 6 taraf perlakuan (100:0, 90:10, 80:20, 70:30, 60:40, 50:50). Data yang diperoleh diuji kesamaan ragamnya menggunakan uji Bartlett dan diuji kemenambahan datanya menggunakan uji Tuckey. Data selanjutnya dianalisis dengan sidik ragam dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa perbandingan puree labu kuning dan kacang merah 50:50 merupakan perlakuan terbaik yang menghasilkan skor warna 2,47 (suka), skor rasa 2,57 (suka), skor aroma 2,50 (suka), skor tekstur 2,00 (suka), skor penerimaan keseluruhan 2,47 (Suka), kadar air 18,06%, kadar abu 1,39%, kadar protein 10,12%, kadar lemak 15,23%, kadar serat kasar 1,24%, kadar karbohidrat 54,7%, dan total kalori 396,35 kkal. Kata kunci: kacang merah, puree labu kuning, snack bar The aim of this study was to determine the effect of the ratio of pumpkin puree and red beans on the sensory characteristics of snack bars and to determine the best formulation of pumpkin puree and red beans to produce the best sensory and chemical characteristics of snack bars. This research was arranged non-factorially in a Randomized Complete Group Design (RAKL) with 4 replications. In this study, the ratio between pumpkin puree and red bean was used with 6 treatment levels (100:0, 90:10, 80:20, 70:30, 60:40, 50:50). The data obtained were tested for equality of variance using Bartlett's test and tested for data saturation using Tuckey's test. The data were then analyzed with variance analysis and further tested with the Honest Real Difference (BNJ) test at the 5% level. The results showed that the ratio of pumpkin puree and red bean 50:50 was the best treatment which resulted in a color score of 2.47 (liked), taste score of 2.57 (liked), aroma score of 2.50 (liked), texture score of 2.00 (liked), overall acceptance score of 2.47 (liked), moisture content of 18.06%, ash content of 1.39%, protein content of 10.12%, fat content of 15.23%, crude fiber content of 1.24%, carbohydrate content of 54.7%, and total calories of 396.35 kcal. Keywords: red bean, pumpkin puree, snack bar
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Teknologi Hasil Pertanian |
| Pengguna Deposit: | UPT . Siswanti |
| Date Deposited: | 23 Oct 2025 07:38 |
| Terakhir diubah: | 23 Oct 2025 07:38 |
| URI: | http://digilib.unila.ac.id/id/eprint/91855 |
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