?url_ver=Z39.88-2004&rft_id=1514051036&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+SUBSTITUSI+TEPUNG+ONGGOK+TERFERMENTASI%0D%0A%0D%0ATERHADAP+SIFAT+SENSORI+CRACKERS&rft.creator=ANGGY+PUTRI+ERNANI%2C+1514051036&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Penelitian+ini+bertujuan+untuk+mendapatkan+substitusi+tepung+onggok+terfermentasi%0D%0Ayang+menghasilkan+sifat+sensori+crackers+yang+masih+baik+sesuai+dengan+Standar%0D%0AMutu+Biskuit+SNI+2973-2011.+Rancangan+penelitian+menggunakan+Rancangan%0D%0AAcak+Kelompok+Lengkap+(RAKL)+dengan+6+taraf+perlakuan+substitusi+tepung%0D%0Aterigu+dengan+tepung+onggok+terfermentaisi.+Tepung+onggok+terfermentasi+yang%0D%0Asudah+dibuat+selanjutnya+disubsitusi+menggantikan+tepung+terigu+sebesar+0%25+(b%2Fb)%3B%0D%0A5%25+(b%2Fb)%3B+10%25+(b%2Fb)%3B+15%25+(b%2Fb)%3B+20%25+(b%2Fb)+dan+25%25+(b%2Fb).+Adonan+sesuai+resep%0D%0Acrackers+kemudian+dicetak+dan+dioven%2C+lalu+dilakukan+uji+sensori+pada+parameter%0D%0Atekstur%2C+rasa%2C+aroma%2C+warna+dan+penerimaan+keseluruhan.+Data+dianalisis+dengan%0D%0AANARA+dan+dilanjutkan+dengan+uji+Orthogonal+Contrast+(OC)+taraf+5%25.+Hasil%0D%0Apenelitian+menunjukkan+bahwa+crackers+dengan+substitusi+tepung+onggok%0D%0Aterfermentasi+5%25+(b%2Fb)+memiliki+respon+masih+baik+pada+parameter+tekstur+3%2C89%0D%0A(renyah)%2C+rasa+3%2C59+(suka)%2C+warna+3%2C76+(suka)%2C+aroma+3%2C52+(suka)+dan+penerimaan%0D%0Akeseluruhan+3%2C66+(suka)+serta+mengandung+kadar+air+1%2C97%25%2C+kadar+abu+1%2C98%25%2C+kadar%0D%0A%0D%0Aprotein+7%2C28%25%2C+kadar+lemak+15%2C23%25%2C+karbohidrat+73%2C54+dan+total+serat+pangan%0D%0A7%2C30%25.+Crcakers+dengan+perlakuan+terbaik+yang+diterapkan+pada+tepung+onggok%0D%0Aindustri+tapioka+terfermentasi+5%25+memiliki+sifat+sensori+yang+sama+dengan+crackers%0D%0Adari+tepung+onggok+yang+dibuat+pada+penelitian+terfermentasi.%0D%0AKata+Kunci+%3A+crackers%2C+sensori%2C+tepung+onggok+This+research+was+to+subtitation+wheat+flour+with+fermented+cassava+baggase+flour%0D%0Ato+produce+crackers+that+are+still+good+for+sensory+properties+accordance+with+the%0D%0AQuality+Standard+of+Biscuit+SNI+2973-2011.+Design+experiment+used+Complete%0D%0ARandomized+Design+(RAKL)+with+6+treatments+for+fermented+cassava+baggase+flour%0D%0Asubstitation+as+much+as+0%25+(b%2Fb)%3B+5%25+(b%2Fb)%3B+10%25+(b%2Fb)%3B+15%25+(b%2Fb)%3B+20%25+(b%2Fb)+and%0D%0A25%25+(b%2Fb).+Crackers%E2%80%99s+dough+has+been+printed+and+baked%2C+then+sensory+test+for%0D%0Atexture%2C+flavor%2C+color%2C+aroma+and+overall+acceptance.+The+data+were+analysed+by%0D%0AANOVA+and+then+a+5%25+level+Orthogonal+Contrast+(OC)+test.+The+results+showed%0D%0Athat+the+crackers+with+the+substitution+of+fermented+5%25+(b%2Fb)+cassava+baggase+flour%0D%0Ahad+the+best+treatment+having+texture+of+3.89+(crispy)%2C+flavor+3.59+(likes)%2C+color+3.76%0D%0A(likes)%2C+aroma+3+%2C52+(likes)%2C+overall+acceptance+3%2C66+(likes)+and+contained+1.97%25%0D%0Amoisture%2C+1.98%25+ash%2C+7.28%25+protein%2C+15.23%25+fat%2C+73.54+carbohydrates+and+total%0D%0Adietary+fiber+7%2C30%25.+Crackers+with+the+best+treatment+applied+of+fermented+baggase%0D%0A%0D%0Atapioca+flour+industry+have+the+same+sensory+properties+as+crackers+with+substitution%0D%0Aof+fermented+reserach%E2%80%99s+baggase+flour.%0D%0AKeyword+%3Acrackers%2C+fermented+cassava+baggase+flour%2C+sensory+&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56820%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56820%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56820%2F3%2FSKRIPSI%2520TANPA%2520%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++ANGGY+PUTRI+ERNANI%2C+1514051036++(2019)+KAJIAN+SUBSTITUSI+TEPUNG+ONGGOK+TERFERMENTASI+TERHADAP+SIFAT+SENSORI+CRACKERS.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F56820%2F