?url_ver=Z39.88-2004&rft_id=1514051030&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+PEMBUATAN+BISKUIT+(COOKIES)+KAYA+SERAT+DENGAN%0D%0AMENGGUNAKAN+FORTIFIKASI+JANTUNG+PISANG+KEPOK+KUNING%0D%0A%0D%0A(Musa+Paradisiaca)&rft.creator=BUNGA+SASCIA+ADILLA+PRATIWI%2C+1514051030&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+karakteristik+kimia%2C+fisik%2C+serta%0D%0Aorganoleptik+biskuit+kaya+serat+dengan+fortifikasi+bubur+jantung+pisang+kepok%0D%0Akuning.+Penelitian+ini+menggunakan+metode+Rancangan+Acak+Kelompok%0D%0ALengkap+(RAKL)+dengan+faktor+tunggal+yaitu+formulasi+bubur+jantung+pisang.%0D%0APerlakuan+pada+penelitian+ini+menggunakan+6+taraf+formulasi+bubur+jantung%0D%0Apisang+dan+tepung+terigu+(b%2Fb)+yaitu+A1+(0%3A100)%2C+A2+(5%3A95)%2C+A3+(10%3A80)%2C+A4%0D%0A(15%3A75)%2C+A5+(20%3A80)+dan+A6+(25%3A75)+dengan+ulangan+sebanyak+4+kali.+Penelitian%0D%0Aini+terdiri+dari+empat+tahapan%2C+yaitu+pembuatan+bubur+jantung+pisang%2C+pembuatan%0D%0Abiskuit+%2C+pengujian+kandungan+serat+pada+biskuit%2C+dan+pengujian+sifat+organoleptik.%0D%0AMasing-masing+sampel+dari+setiap+ulangan+akan+diuji+kandungan+serat+dan+sifat%0D%0Aorganoleptiknya.+Data+yang+diperoleh+selanjutnya+dianalisis+dengan+sidik+ragam%0D%0Adan+dilanjutkan+dengan+uji+lanjut+BNT+pada+taraf+5%25.+Perlakuan+yang+terbaik%0D%0Aselanjutnya+akan+diuji+kandungan+air%2C+protein%2C+lemak%2C+abu%2C+dan+karbohidrat.%0D%0AFormulasi+biskuit+kaya+serat+terbaik+adalah+A3+(10+%3A+90)+yang+memiliki%0D%0A%0D%0ABunga+Sascia+Adilla+Pratiwi%0D%0Asifat+organoleptik+yang+sesuai+dengan+SNI+2973+%3A+2011.+Biskuit+kaya+serat+(10+%3A%0D%0A90)+memiliki+aroma+agak+khas+biskuit+(3%2C730)%2C+rasa+agak+khas+biskuit+(3%2C785)%2C%0D%0Awarna+agak+kecoklatan+(3%2C500)%2C+tekstur+agak+keras+(3%2C660)+yang+disukai+oleh%0D%0Apanelis+dengan+kandungan+serat+kasar+4%2C50%25%2C+air+4%2C57%25%2C+protein+10%2C65%25%2C+lemak%0D%0A15%2C76%25%2C+kandungan+abu+0%2C80%25%2C+dan+karbohidrat+63%2C72%25.%0D%0AKata+kunci+%3A+Jantung+pisang+%2C+biskuit%2C+organoleptik%2C+serat.This+study+aims+to+determine+the+chemical%2C+physical+and+organoleptic%0D%0Acharacteristics+of+fiber-high+biscuits+fortificated+by+kepok+kuning+banana+heart%0D%0Apuree.+This+study+used+a+single+factor+randomized+block+design+(RBDD)+method%2C%0D%0Athe+banana+heart+puree+formulation.+The+treatment+in+this+study+used+6+levels+of%0D%0Abanana+heart+puree+and+wheat+flour+formulation+(b+%2F+b)%2C+namely+A1+(0%3A+100)%2C+A2%0D%0A(5%3A95)%2C+A3+(10%3A80)%2C+A4+(15%3A75)%2C+A5+(+20%3A80)+and+A6+(25%3A75)+with+a+repeat+of+4%0D%0Atimes.+This+study+consisted+of+four+stages%2C+namely+making+banana+heart+puree%2C%0D%0Amaking+biscuits%2C+analyze+fiber+content+in+biscuits+and+analyze+organoleptic%0D%0Aproperties.+Each+sample+from+each+replicate+will+be+analyzed+for+fiber+content+and%0D%0Aorganoleptic+properties.+The+data+obtained+were+analyzed+by+variance+and%0D%0Acontinued+with+further+BNT+testing+at+the+level+of+5%25.+The+best+treatment+will+be%0D%0Aanalyzed+for+water%2C+protein%2C+fat%2C+ash+and+carbohydrates.+The+best+high+fiber%0D%0Abiscuit+formulation+is+A3+(10%3A+90)+which+has+organoleptic+properties+in+accordance%0D%0Awith+SNI+2973%3A+2011.+Biscuits+are+rich+in+fiber+(10%3A+90)+having+a+somewhat%0D%0Adistinctive+aroma+of+biscuits+(3%2C730)%2C+rather+typical+biscuit+flavor+(3%2C785)%2C%0D%0A%0D%0ABunga+Sascia+Adilla+Pratiwi%0D%0A%0D%0Acolor+slightly+brownish+(3%2C500)%2C+rather+hard+texture+(3%2C660)+favored+by+panelists%0D%0Awith+a+crude+fiber+content+of+4.50%25%2C+water+4.57%25%2C+protein+10.65%25%2C+fat+15.76%25%2C%0D%0Aash+content+0.80%25%2C+and+63.72%25+carbohydrates.%0D%0A%0D%0AKey+words%3A+Banana+heart%2C+biscuits%2C+organoleptic%2C+fiber+&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%2F56887%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56887%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56887%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++BUNGA+SASCIA+ADILLA+PRATIWI%2C+1514051030++(2019)+KAJIAN+PEMBUATAN+BISKUIT+(COOKIES)+KAYA+SERAT+DENGAN+MENGGUNAKAN+FORTIFIKASI+JANTUNG+PISANG+KEPOK+KUNING+(Musa+Paradisiaca).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F56887%2F