?url_ver=Z39.88-2004&rft_id=1414051026&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=SIFAT+KIMIA%2C+FISIK%2C+DAN+SENSORI+PURPLE+SWEET+POTATO+BARS%0D%0ADENGAN+PENAMBAHAN+PISANG+AMBON+DAN+KACANG+HIJAU&rft.creator=DIEFFA+SASI+AGUSTIN%2C+1414051026&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Snack+bars+merupakan+salah+satu+produk+yang+memiliki+kandungan+gizi+beragam%0D%0Adan+baik%2C+serta+dapat+memenuhi+kebutuhan+gizi+harian+setiap+orang.+Pemanfaatan%0D%0Atepung+ubi+jalar+ungu+sebagai+bahan+baku+snack+bars+dengan+penambahan+pisang%0D%0Aambon+dan+kacang+hijau+dilakukan+untuk+memenuhi+kebutuhan+energi+dan+gizi.%0D%0ATujuan+penelitian+adalah+untuk+mendapatkan+formulasi+penambahan+pisang%0D%0Aambon+dan+kacang+hijau+dalam+pembuatan+purple+sweet+potato+bars+dengan+sifat%0D%0Akimia%2C+fisik%2C+dan+sensori+yang+dapat+diterima+konsumen.+Penelitian+ini+disusun%0D%0Adalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+sembilan+perlakuan%0D%0Adan+tiga+ulangan.+Perlakuan+perbandingan+pisang+ambon+dan+kacang+hijau+terdiri%0D%0Adari+sembilan+taraf+yaitu+F1+(10%25%3A90%25)%3B+F2+(20%25%3A80%25)%3B+F3+(30%25%3A70%25)%3B%0D%0AF4+(40%25%3A60%25)%3B+F5+(50%25%3A50%25)%3B+F6+(60%25%3A40%25)%3B+F7+(70%25%3A30%25)%3B+F8+(80%25%3A20%25)%3B%0D%0Adan+F9+(90%25%3A10%25).+Data+yang+diperoleh+dianalisis+kesamaan+ragamnya+dengan%0D%0Auji+Bartlett+dan+kemenambahan+data+diuji+dengan+uji+Tuckey%2C+selanjutnya+data%0D%0A%0D%0ADieffa+Sasi+Agustin%0D%0A%0D%0Aiv%0D%0A%0D%0Adianalisis+sidik+ragam+untuk+mengetahui+pengaruh+perlakuan.+Apabila+terdapat%0D%0Apengaruh+yang+nyata%2C+data+dianalisis+lebih+lanjut+dengan+Uji+Beda+Nyata+Jujur%0D%0A(BNJ)+pada+taraf+5%25.+Hasil+penelitian+menunjukkan+bahwa+purple+sweet+potato%0D%0Abars+dengan+penambahan+pisang+ambon+dan+kacang+hijau+terbaik+adalah%0D%0Aperlakuan+F6+(60%25+pisang+ambon+dan+40%25+kacang+hijau).+Purple+sweet+potato%0D%0Abars+perlakuan+terbaik+(F6)+menghasilkan+kadar+air+sebesar+16%2C88%25%2C+kadar+abu%0D%0Asebesar+2%2C84%25%2C+kadar+lemak+sebesar+1%2C77%25%2C+kadar+protein+sebesar+5%2C72%25%2C+kadar%0D%0Aserat+kasar+sebesar+1%2C55%25%2C+kadar+karbohidrat+sebesar+71%2C25%25%2C+nilai+kalori+sebesar%0D%0A80%2C95+kkal%2F25+g+setara+dengan+97%2C24+kkal%2F30+g%2C+aktivitas+air+(aw)+sebesar+0%2C83%2C+dan%0D%0Asifat+fisik+(tekstur)+sebesar+0%2C85+kg.s%2Fmm%2C+aroma+dengan+skor+3%2C58+(suka)%2C+rasa%0D%0Adengan+skor+3%2C99+(suka)%2C+tekstur+dengan+skor+3%2C71+(suka)%2C+dan+penerimaan%0D%0Akeseluruhan+dengan+skor+3%2C75+(suka).+Kadar+air+dan+aktivitas+air+(aw)+purple+sweet%0D%0Apotato+bars+dengan+penambahan+pisang+ambon+dan+kacang+hijau+semua+formula%0D%0Amemenuhi+standar+pangan+semi+basah%2C+yaitu+kadar+air+10%E2%80%9340%25+dan+aktivitas+air%0D%0A(aw)+0%2C6%E2%80%930%2C9.%0D%0A%0D%0AKata+kunci%3A+purple+sweet+potato+bars%2C+pisang+ambon%2C+kacang+hijau+Snack+bars+are+one+product+that+has+complete+and+good+nutritional+content%2C+and%0D%0Acan+meet+the+daily+nutritional+needs+of+each+person.+Purple+sweet+potato+flour+can%0D%0Abe+used+as+a+raw+material+for+snack+bars+with+the+addition+of+bananas+and+mung%0D%0Abeans+to+meet+energy+and+nutritional+needs.+The+aim+of+the+study+was+to+obtain%0D%0Athe+formulation+of+ambon+bananas+and+mung+beans+addition+in+the+production+of%0D%0Apurple+sweet+potato+bars+with+chemical%2C+physical%2C+and+sensory+properties+that+can%0D%0Abe+accepted+by+consumers.+This+study+was+arranged+in+a+Complete+Randomized%0D%0ABlock+Design+of+the+nine+treatments+and+in+three+replications.+The+comparison%0D%0Atreatment+of+bananas+and+mung+beans+consisted+of+nine+levels%2C+that+were%3B%0D%0AF1+(10%25%3A90%25)%3B+F2+(20%25%3A80%25)%3B+F3+(30%25%3A70%25)%3B+F4+(40%25%3A60%25)%3B+F5+(50%25%3A50%25)%3B%0D%0AF6+(60%25%3A40%25)%3B+F7+(70%25%3A30%25)%3B+F8+(80%25%3A20%25)%3B+and+F9+(90%25%3A10%25).+The+data%0D%0Aobtained+were+analyzed+for+the+homogeneity+by+the+Bartlett+test+and+for+the%0D%0Aaddition+of+the+data+tested+by+the+Tuckey+test%2C+then+the+data+were+analyzed+by%0D%0A%0D%0ADieffa+Sasi+Agustin%0D%0A%0D%0Aii%0D%0A%0D%0Aanalysis+of+variance+to+determine+the+effect+of+the+treatment.+The+data+were%0D%0Aanalyzed+further+by+the+Honest+Real+Difference+Test+at+the+level+of+5%25.+The%0D%0Aresults+showed+that+the+best+purple+sweet+potato+bars+with+the+addition+of+ambon%0D%0Abananas+and+green+beans+were+from+F6+treatment+(60%25+ambon+bananas+and+40%25%0D%0Amung+beans).+The+best+purple+sweet+potato+bars+treatment+(F6)+contained%0D%0Amoisture+content+of+16.88%25%2C+ash+content+of+2.84%25%2C+fat+content+of+1.77%25%2C+protein%0D%0Acontent+of+5.72%25%2C+crude+fiber+content+of+1.55%25%2C+carbohydrate+content+of+71.25%25%2C%0D%0Acalorific+value+of+80.95+kcal%2F25+g+or+equivalent+to+97.24+kcal%2F30+g%2C+water+activity%0D%0A(aw)+of+0.83%2C+and+physical+properties+(texture)+of+0.85+kg.s%2Fmm%2C+aroma+score+of%0D%0A3.58+(likes)%2C+taste+score+of+3.99+(likes)%2C+texture+score+of+3.71+(likes)%2C+and+overall%0D%0Aacceptance+with+a+score+of+3.75+(likes).+Moisture+content+and+water+activity+(aw)%0D%0Apurple+sweet+potato+bars+with+the+addition+of+bananas+and+mung+beans+all%0D%0Aformulas+met+the+standard+of+semi-wet+food%2C+that+were+the+moisture+content+of+10%E2%80%93%0D%0A40%25+and+water+activity+(aw)+of+0.6%E2%80%930.9.%0D%0A%0D%0AKeywords%3A+purple+sweet+potato+bars%2C+ambon+bananas%2C+mung+beans&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%2F56933%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56933%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F56933%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++DIEFFA+SASI+AGUSTIN%2C+1414051026++(2019)+SIFAT+KIMIA%2C+FISIK%2C+DAN+SENSORI+PURPLE+SWEET+POTATO+BARS+DENGAN+PENAMBAHAN+PISANG+AMBON+DAN+KACANG+HIJAU.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F56933%2F