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<http://digilib.unila.ac.id/id/eprint/22956> <http://purl.org/dc/terms/title> "FORMULASI TEPUNG UBI JALAR CILEMBU (Ipomoea batatas (L.) Lam)\r\nDAN TEPUNG JAGUNG (Zea Mays) TERFERMENTASI TERHADAP\r\nSIFAT KIMIA DAN SENSORI FLAKES"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/22956> <http://purl.org/ontology/bibo/abstract> "Penelitian ini bertujuan untuk mendapatkan formulasi tepung ubi jalar Cilembu\r\ndan tepung jagung terfermentasi yang memiliki sifat kimia dan sifat sensori yang\r\nterbaik pada flakes. Perlakuan ini disusun dalam Rancangan Acak Kelompok\r\nLengkap (RAKL) dengan empat kali ulangan. Formulasi terdiri dari\r\nperbandingan tepung ubi jalar Cilembu dan tepung jagung terfermentasi dengan\r\n20% tapioka sebanyak 7 taraf, yaitu L1 (70% : 10%); L2 (60% : 20%); L3 (50% :\r\n30%); L4 (40% : 40%); L5 (30% : 50%); L6 (20% : 60%); L7 (10% : 70%)\r\ndicampur dengan telur, margarin, gula dan garam. Flakes yang dihasilkan\r\nkemudian dilakukan analisis kimia dan sensori. Analisis kimia yang dilakukan\r\nyaitu kadar air, abu, lemak, protein dan serat kasar, sensori yaitu tekstur, rasa dan\r\naroma, warna serta penerimaan keseluruhan. Data dianalisis dengan sidik ragam\r\nkemudian diolah lebih lanjut menggunakan uji Beda Nyata Terkecil (BNT) pada\r\ntaraf 5%. Hasil penelitian menunjukkan bahwa formulasi berpengaruh nyata\r\nterhadap kadar air, kadar abu, lemak, protein dan serat kasar flakes, juga\r\nberpengaruh nyata pada tingkat kesukaan warna, tekstur, rasa dan aroma serta\r\npenerimaan keseluruhan. Perlakuan terbaik yaitu pada formulasi L2 (tepung ubi\r\njalar Cilembu 60% : tepung jagung terfermentasi 20%) dengan kadar air sebesar\r\n2,17%, abu 2,10%, lemak 2,44%, protein 4,41% dan serat kasar 3,72%, dengan\r\ntingkat kesukaan disukai.\r\nKata kunci: Tepung jagung terfermentasi, flakes, tepung ubi jalar Cilembu\r\n\r\n\r\nABSTRACT\r\n\r\nThis research was aimed to tried the formulation of sweet Cilembu flour and\r\nfermented maize flour that has the best chemical and sensory properties on flakes.\r\nThis research was arranged in a Complete Randomized Block Design (CRBD)\r\nwith four repetitions.The formulation was consisted of 7 levels of comparisons of\r\nsweet Cilembu flour and fermented maize flour L1 (70%: 10%); L2 (60%: 20%);\r\nL3 (50%: 30%); L4 (40%: 40%); L5 (30%: 50%); L6 (20%: 60%); and L7 (10%:\r\n70%). They were with eggs, margarine, sugar and salt, then tapioca the same\r\namount of. Flakes produced was be analyzed for them chemical and sensory\r\nproperties. The chemical analyzed were moisture, ashes, fat, protein and crude\r\nfiber contents, and sensory properties included the texture, flavor, color and\r\noverall acceptance. The data were analyzed using ANOVA and further tested\r\nwith Least Significant Difference (LSD) at 5%. The result of this research showed\r\nthat formulation significantly affected the moisture, ash, fat, protein and crude\r\nfiber of theflakes, also significantly affected on color liking rate, texture, taste and\r\nflavor, also the overall acceptance. The best treatment was found in L2\r\nformulation (sweet Cilembu flour 60% : fermented maize flour 20%) with\r\nmoisture 2.17%, ash 2.10%, fat 2.44%, protein 4.41%, and crude fiber 3.72%,\r\nwith liking rate is liked.\r\nKeywords: Fermented maize, flakes, sweet Cilembu flour"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/22956> <http://purl.org/dc/terms/date> "2016-05-26" .
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