?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=FORMULASI+LABU+KUNING+(Cucurbitae+Moschata+Durch+)+DAN%0D%0ATEPUNG+TERIGU+TERHADAP+SIFAT+FISIK%2C+KIMIA%0D%0ADAN+ORGANOLEPTIK+CHIFFON+CAKE&rft.creator=SRI+RUMININGSIH+%2C+1414051104&rft.subject=Budidaya+tanaman&rft.description=Penggunaan+puree+labu+kuning+sebagai+subtituen+tepung+terigu+dapat+mengurangi%0D%0Akonsumsi+tepung+terigu+yang+tinggi+dan+sebagai+diversifikasi+pangan.+Penelitian%0D%0Abertujuan+untuk+mendapatkan+karakteristik+sifat+kimia%2C+fisik+dan+organoleptik%0D%0Achiffon+cake+yang+terbaik+dari+berbagai+formulasi+puree+labu+kuning+dan+tepung%0D%0Aterigu+sesuai+dengan+standar+SNI+kue+basah+01-4309-1996.+Penelitian+dilakukan%0D%0Amenggunakan+rancangan+acak+kelompok+lengkap+(RAKL)+satu+faktor+dengan+4%0D%0Aulangan%2C+dengan+perbandingan+puree+labu+kuning+dan+tepung+terigu+sebanyak+6%0D%0Ataraf%2C+yaitu+P0+(0%3A100)%3B+P1+(10%3A90)%3B+P2+(20%3A80)%3B+P3+(30%3A70)%3B+P4+(40%3A60)+dan+P5%0D%0A(50%3A50).+Pengamatan+sifat+fisik+produk+chiffon+cake+yaitu+mengukur+rasio%0D%0Apengembangan.+Uji+organoleptik+yaitu+warna%2C+aroma%2C+dan+tekstur+chiffon+cake%0D%0Amenggunakan+uji+skoring%2C+rasa+dan+penerimaan+keseluruhan+menggunakan+uji%0D%0Ahedonik.+Data+dianalisis+dengan+sidik+ragam+untuk+mendapatkan+penduga+ragam%0D%0Agalat+dan+uji+signifikansi+untuk+mengetahui+pengaruh+perlakuan.+Untuk%0D%0Amengetahui+perbedaan+antar+perlakuan%2C+data+dianalisis+lebih+lanjut+menggunakan%0D%0Auji+beda+nyata+jujur+(BNJ)+pada+taraf+nyata+5%25.%0D%0AHasil+penelitian+menunjukkan+bahwa+chiffon+cake+pada+perlakuan+perbandingan%0D%0A50%25+puree+labu+kuning+%3A+50%25+tepung+(P5)+menghasilkan+karakteristik+chiffon%0D%0Acake+terbaik+dengan+sifat+kimia+yaitu+kadar+air+chiffon+cake+sebesar+40.6463%25%2C+hal%0D%0Aini+masih+dengan+SNI.+Kadar+abu+chiffon+cake+sebesar+0.8694%25%2C+hal+ini+sesuai%0D%0Adengan+SNI.+Sedangkan+pada+kadar+protein%2C+lemak%2C+serat+kasar%2C+dan+karbohidrat%0D%0Aberturut-turut+adalah+6.8061%25%2C+5.1914%25%2C+0.7632%25%2C+dan+45.7235%25+dan+belum%0D%0Amemiliki+standar+SNI+khusus+yang+mengatur.+Sifat+fisik+yang+dihasilkan+yaitu%0D%0Arasio+pengembangan+sebesar+35.5%25+yang+masih+dalam+kategori+normal+dan%0D%0Asimetris.+Dan+sensori+yang+dihasilkan+yaitu+warna+kuning%2C+tekstur+lembut%2C+aroma%0D%0Adan+rasa+disukai+panelis%2C+dan+penerimaan+keseluruhan+disukai+oleh+panelis.%0D%0AKata+kunci%3A+Chiffon+cake%2C+puree+labu+kuning%2C+tepung+terigu%0D%0A%0D%0Aabstract%0D%0A%0D%0AThe+use+of+puree+pumpkin+as+a+substituent+of+wheat+flour+can+reduce+high%0D%0Aconsumption+of+wheat+flour+and+as+a+food+diversification.+The+aim+of+this+research%0D%0Ais+to+obtain+the+best+chemical%2C+physical+and+sensority+characteristics+of+chiffon%0D%0Acake+from+various+formulas+of+puree+yellow+pumpkin+and+wheat+flour+in%0D%0Aaccordance+with+SNI+standard+for+cakes+01-4309-1996.+The+study+was+carried+out%0D%0Ausing+a+single+factor+complete+randomized+block+design+(RAKL)+with+4%0D%0Arepetitions%2C+with+a+ratio+of+6+puree+yellow+pumpkin+and+wheat+flour%2C+namely+P0+(0%3A%0D%0A100)%3B+P1+(10%3A90)%3B+P2+(20%3A80)%3B+P3+(30%3A70)%3B+P4+(40%3A60)+and+P5+(50%3A50).+Observation%0D%0Aof+the+physical+properties+of+chiffon+cake+products+is+measuring+the+ratio+of%0D%0Adevelopment.+Organoleptic+tests+were+the+color%2C+aroma%2C+and+texture+of+chiffon%0D%0Acake+using+overall+scoring%2C+taste+and+acceptance+tests+using+hedonic+test.+Data%0D%0Awere+analyzed+by+variance+to+obtain+variant+estimation+errors+and+significance%0D%0Atests+to+determine+the+effect+of+treatment.+For+knowing+the+differences+between%0D%0Atreatments%2C+the+data+were+further+analyzed+using+a+real+honest+difference+test%0D%0A(BNJ)+at+a+significant+level+of+5%25.%0D%0AThe+results+showed+that+chiffon+cake+in+the+treatment+ratio+was+50%25+puree+yellow%0D%0Apumpkin%3A+50%25+flour+(P5)+produced+the+best+chiffon+cake+characteristics+with%0D%0Achemical+properties+that+is+the+level+of+chiffon+cake+water+is+40.6463%25%2C+this+is%0D%0Aaccordance+with+SNI.+The+level+of+chiffon+cake+ash+is+0.8694%25%2C+this+is+in%0D%0Aaccordance+with+SNI.+While+the+levels+of+protein%2C+fat%2C+crude+fiber%2C+and%0D%0Acarbohydrates+are+6.8061%25%2C+5.1914%25%2C+0.7632%25%2C+and+45.7235%25+respectively+and%0D%0Ado+not+have+a+standard+set+of+specific+SNIs.+The+resulting+physical+property+is+the%0D%0Adevelopment+ratio+of+35.5%25+which+is+still+in+the+normal+and+symmetrical+category.%0D%0AAnd+the+resulting+sensoritys+are+yellow+color%2C+soft+texture%2C+aroma+and+taste+which%0D%0Aare+liked+by+panelist%2C+and+the+overall+acceptance+of+panelists.%0D%0AKeywords%3A+Chiffon+cake%2C+pumpkin+puree%2C+wheat+flour%0D%0A&rft.publisher=FAKULTAS+PERTANIAN+&rft.date=2018-08-10&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F33248%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F33248%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F33248%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++SRI+RUMININGSIH+%2C+1414051104++(2018)+FORMULASI+LABU+KUNING+(Cucurbitae+Moschata+Durch+)+DAN+TEPUNG+TERIGU+TERHADAP+SIFAT+FISIK%2C+KIMIA+DAN+ORGANOLEPTIK+CHIFFON+CAKE.++FAKULTAS+PERTANIAN+%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F33248%2F