?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+VARIETAS+SINGKONG+DAN+MINYAK+GORENG%0D%0ATERHADAP+KANDUNGAN+MINYAK+DAN+MUTU+SENSORIK%0D%0AKELANTING&rft.creator=0714051029%2C+AGUSTINA+FIDIASARI&rft.subject=+&rft.description=Abstrak%0D%0A%0D%0ASingkong+merupakan+bahan+baku+utama+dalam+proses+pembuatan+kelanting.%0D%0AAdanya+kandungan+pati+pada+singkong+yang+cukup+tinggi%2C+diduga+akan%0D%0Amempengaruhi+banyaknya+absorbsi+minyak+pada+saat+kelanting+digoreng.+Selain%0D%0Aitu+minyak+goreng+yang+digunakan+pada+proses+penggorengan+menjadi+salah+satu%0D%0Afaktor+penting+terhadap+kandungan+minyak+yang+dihasilkan+pada+kelanting.%0D%0ASecara+umum+komponen+utama+minyak+yang+sangat+menentukan+mutu+minyak%0D%0Aadalah+asam+lemak+dan+titik+asapnya.%0D%0APenelitian+ini+bertujuan+untuk+memperoleh+varietas+singkong+dan+minyak+goreng%0D%0Ayang+dapat+menghasilkan+produk+kelanting+dengan+kandungan+minyak+goreng%0D%0Arelatif+rendah+dan+mutu+sensorik+yang+terbaik.+Rancangan+percobaan%0D%0Amenggunakan+faktorial+dalam+Rancangan+Kelompok+Acak+Lengkap+(RKAL)+yang%0D%0Aterdiri+atas+dua+faktor+dan+tiga+ulangan.+Faktor+pertama+adalah+varietas+singkong%0D%0Ayang+terdiri+dari+tiga+jenis+yaitu+Singkong+Manalagi+(S1)%2C+Singkong+Thailand+(S2)%2C%0D%0Adan+Singkong+Kasesart+(S3).+Faktor+kedua+adalah+merk+minyak+goreng+yang%0D%0Aterdiri+dari+Minyak+Bulan+Sabit+(M1)%2C+Minyak+Madina+(M2)%2C+dan+Minyak+Sania%0D%0A(M3).+Kesamaan+ragam+diuji+dengan+uji+homogenitas+dan+kemenambahan+data%0D%0Adiuji+dengan+uji+additivitas.+Selanjutnya+data+dianalisis+sidik+ragam+untuk%0D%0Amendapatkan+pendugaan+ragam+galat+dan+untuk+mengetahui+ada+atau+tidaknya%0D%0Aperbedaan+antar+perlakuan+dan+selanjutnya+data+dianalisis+menggunakan%0D%0APerbandingan+Orthogonal+(OC)+pada+taraf+1%25.+Parameter+yang+diamati+adalah%0D%0Akadar+air%2C+kadar+abu%2C+kadar+lemak%2C+kadar+protein%2C+kadar+karbohidrat%2C+kadar+pati%2C%0D%0Atitik+asap+minyak+goreng%2C+dan+uji+organoleptik+yang+meliputi+warna%2C+kerenyahan%2C%0D%0Arasa%2C+dan+penerimaan+keseluruhan.%0D%0AHasil+penelitian+menunjukkan+bahwa+perlakuan+varietas+singkong+dan+minyak%0D%0Ayang+digunakan+masing-masing+berpengaruh+nyata+terhadap+kandungan+minyak%2C%0D%0Awarna%2C+kerenyahan%2C+rasa+dan+penerimaan+keseluruhan+kelanting.+Terdapat+interaksi%0D%0Aantara+varietas+singkong+dan+minyak+goreng+terhadap+parameter+kadar+lemak+dan%0D%0Awarna+kelanting.+Kelanting+terbaik+berdasarkan+kandungan+minyak+dan%0D%0Aorganoleptik+diperoleh+pada+perlakuan+antara+varietas+singkong+manalagi+dengan%0D%0Aminyak+sania+(S1M3)+dan+singkong+Kasesat+dengan+minyak+goreng+Sania%0D%0A(S3M3).+Kelanting+ini+memiliki+kandungan+minyak+8%25-8%2C3%25%2C+warna+relatif+putih%0D%0A(skor+3%2C62-3%2C65)%2C+tekstur+renyah+(skor+3%2C12)%2C+rasa+gurih+(skor+3%2C13-3%2C2)+dan%0D%0Apenerimaan+keseluruhan+relatif+disukai+panelis+(skor+3%2C07-3%2C2).%0D%0AKata+kunci+%3A+Kelanting%2C+Singkong%2C+Minyak+goreng%2C+Kandungan+minyak%2C+Mutu%0D%0Asensorik%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AAbstract%0D%0A%0D%0ACassava+is+the+main+raw+material+of+kelanting+cracker+making.+The+high+starch%0D%0Acontent+is+assumed+to+influence+a+plenty+of+oil+absorption+when+kelanting+cracker%0D%0Ais+fried.+Besides+this%2C+palm+oil+used+in+frying+kelanting+cracker+becomes+one+of%0D%0Aimportant+factors+of+oil+content+for+kelanting+cracker.+In+common%2C+fatty+acid+and%0D%0Asmoke+point+are+the+main+components+of+oil+that+affect+the+oil+quality.%0D%0AThis+research+objective+was+to+find+out+the+cassava+variety+and+the+cooking+oil+that%0D%0Awere+able+to+produce+kelanting+cracker+with+relative+lower+oil+content+and+best%0D%0Aorganoleptic+quality.+The+research+design+used+completely+randomized+design%0D%0Aconsisting+of+two+treatment+factors+with+three+replications.+The+first+factor+was%0D%0Acassava+variety+consisting+of+three+kinds%3B+Manalagi+cassava+(S1)%2C+Thailand+cassava%0D%0A(S2)%2C+and+Kasesart+cassava+(S3).+The+second+factor+was+the+brands+of+palm+oil%3B%0D%0ABulan+Sabit+(M1)%2C+Madina+(M2)%2C+and+Sania+(M3).+The+homogeneity+was+tested+by%0D%0Ahomogeneity+test+and+data+addition+was+tested+by+additivity+test.+The+analysis+of%0D%0Avariance+test+was+used+to+predict+error+variance+and+to+find+out+the+differences%0D%0Aamongst+treatments.+Then%2C+data+were+analyzed+by+using+Orthogobal+comparison+in%0D%0A5%25+and+1+%25+levels.+The+observed+parameters+were+water%2C+ash%2C+fat%2C+protein%2C%0D%0Acarbohydrate%2C+starch+contents+and+the+smoke+point+of+the+palm+oil.+The%0D%0Aorganoleptic+test+includes+color%2C+crunchiness%2C+taste%2C+and+acceptance+as+a+whole.%0D%0AThe+results+showed+that+treatments+of+variety+of+cassava+and+the+cooking+oil+were%0D%0Asignificantly+influenced+the+oil+content%2C+color%2C+crunchiness%2C+taste+and+acceptance+as%0D%0Aa+whole+of+kelanting+cracker.+There+were+interactions+of+varities+of+cassava+and%0D%0Acooking+oil+to+the+parameters+of+fat+content+and+color+of+kelanting+cracker.+The%0D%0Abest+kelanting+based+on+oil+content+and+organoleptic+quality+were+derived+from+the%0D%0Atreatments+from+Manalagi+cassava+and+Sania+palm+oil+(S1M3)%2C+and+Kasesat%0D%0Acassava+and+Sania+palm+oil+(S3M3).+These+kelanting+crackers+had+8%25-8.3%25+oil%0D%0Acontent%2C+white+in+color+(score+3.62+%E2%80%93+3.65)%2C+crunchiness+texture+(score+3.12)%2C%0D%0Asavory+taste+(score+3.13+-+3.2)%2C+and+had+more+acceptance+as+a+whole+by+panelist%0D%0A(score+3.07+%E2%80%93+3.2).%0D%0AKeywords%3A+kelanting%2C+cassava%2C+cooking+oil%2C+oil+content%2C+organoleptic+quality&rft.date=2012-02-05&rft.type=Skripsi&rft.type=PeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F1%2F4.%2520LEMBAR%2520PERSETUJUAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F2%2F5.%2520LEMBAR%2520PENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F3%2F10.%2520DAFTAR%2520ISI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F4%2F12.%2520DAFTAR%2520GAMBAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F5%2Fabstrak%2520english%2520revisi.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F6%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F7%2Fbab%25201.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F8%2Fbab%2520II.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F9%2Fbab%2520III.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F10%2Fbab%2520IV.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F11%2FBAB%2520V.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F12%2FCOVER.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F13%2FDAFTAR%2520PUSTAKA.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F14%2FHALAMAN%2520JUDUL%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F15%2Fkata%2520mutiara.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F16%2FRIWAYAT%2520HIDUP.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F17%2FSANWACANA.pdf&rft.identifier=++0714051029%2C+AGUSTINA+FIDIASARI++(2012)+PENGARUH+VARIETAS+SINGKONG+DAN+MINYAK+GORENG+TERHADAP+KANDUNGAN+MINYAK+DAN+MUTU+SENSORIK+KELANTING.++UNSPECIFIED.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F12474%2F