?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+PENGOLAHAN+KERUPUK+LABU+SIAM+DICAMPUR+TEPUNG+SINGKONG+BERDASARKAN+MUTU+SENSORI&rft.creator=DEVI+UTAMI+%2C+1214051024&rft.subject=Pertanian+(+Umum+)&rft.description=ABSTRAK%0D%0A%0D%0A%0D%0APenelitian++bertujuan+untuk+menemukan+perbandingan+antara+labu+siam+dengan+tepung+singkong+yang+menghasilkan+kerupuk+labu+siam+yang+disukai.+Penelitian+disusun+dalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+lima+perlakuan+dan+empat+ulangan.+Perbandingan+antara+labu+siam+dengan+tepung+singkong+P1(90%3A10)%3B+P2(80%3A20)%3B+P3(70%3A30)%3B+P4(60%3A40)%3B+P5(50%3A50).+Data+diuji+dengan+sidik+ragam+dan+uji+lanjut+BNJ.++Hasil+data+terbaik++adalah+penambahan+tepung+singkong+sebesar+30%25+pada+kerupuk+labu+siam+yang+dicampur+tepung+singkong+dengan+skor+Warna+4%2C07(suka)%2C+skor+Aroma+3%2C62(suka)%2C+skor+Rasa+3%2C57+(suka)%2C+skor+Tekstur+3%2C57(suka)+dan+skor+Penerimaan+Keseluruhan+3%2C82(suka).+Kerupuk+labu+siam+terbaik+mengandung+kadar+air+12%2C11%25%2C+kadar+abu+2%2C53%25%2C+lemak+17%2C72%25%2C+protein+1%2C57%25%2C+serat+kasar+2%2C05%25%2C+karbohidrat+64%2C00%25.+Hasil+penelitian+utama+dilanjutkan+dengan+menggunakan+Uji+Ranking+dengan+tiga+sampel+yang+berbeda+tepung+singkong+(P1)%2C+tepung+tapioka+(pak+Tani)+(P2)%2C+tepung+tapioka+(Ibu+Tani)+(P3).+Hasil+uji+ranking+menunjukkan+bahwa+perbandingan+tidak++berbeda+nyata++terhadap+sifat+sensori+namun+berbeda+nyata+pada+penerimaan+keseluruhan.+%0D%0AKata+kunci+%3A+Labu+Siam%2C+Kerupuk%2C+Tepung+Singkong%2C+Uji+Hedonik%2C+Uji+Rangking%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AThe+purpose+of+this+study++was+to+find+out+the+comparison+between+squash+and+cassava+flour+which+yielded+prefer+chayote+crackers.+The+study+was+prepared+in+a+Completely+Randomized+Block+Design+(RAKL)+with+five+treatments+and+four+replications.+Comparison+between+chayote+and+cassava+flour+is+P1+(90%3A10)%3B+P2+(80%3A20)%3B+P3+(70%3A30)%3B+P4+(60%3A40)%3B+P5+(50%3A50).+Data+were+tested+by+BNJ's+verbal+and+varience+test.+The+best+result+data+is+the+addition+of+cassava+flour+by+30%25+on+cassava+flour+mixed+with+cassava+flour+with+Color+score+4%2C07+(likes)%2C+Aroma+score+3%2C62+(likes)%2C+Sense+of+3%2C57+score+(likes)%2C+Texture+score+3%2C+57+(likes)+and+Overall+Acceptance+score+3%2C82+(likes).+The+best+chayote+crackers+contain+of+12.11%25++moisture+content%2C+2.53%25+of+ash+content+%2C+17.72%25+of+fat%2C+1.57%25+of+protein%2C+2.05%25+of+crude+fiber%2C+and+64.00%25++of+carbohydrate.+The+main+study+results+continued+by+using+the+Ranking+Test+with+three+different+samples+of+cassava+flour+(P1)%2C+tapioca+flour+(pak+Tani)+(P2)%2C+and+tapioca+flour+(ibu+Tani)+(P3).+The+result+of+the+rank+test+showed+that+the+ratio+was+not+significantly+different+to+the+sensory+character+but+was+significantly+different+from+the+overall+acceptance.%0D%0A%0D%0A%0D%0AKeywords%3A+Chayote%2C+Cracker%2C+Cassava+Flour%2C+Hedonic+Test%2C+Ranking+Test%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2017-06-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F27524%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F27524%2F19%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F27524%2F20%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++DEVI+UTAMI+%2C+1214051024++(2017)+KAJIAN+PENGOLAHAN+KERUPUK+LABU+SIAM+DICAMPUR+TEPUNG+SINGKONG+BERDASARKAN+MUTU+SENSORI.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F27524%2F