?url_ver=Z39.88-2004&rft_id=1214051053&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=FORMULASI+PENAMBAHAN+TEPUNG+KETAN+TERHADAP%0D%0AKARAKTERISTIK+DODOL+LABU+SIAM+(Sechium+edule)&rft.creator=MARTUA+LAMPUNG+JAYA+SAGALA%2C+1214051053&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tujuan+dari+penelitian+ini+untuk+mendapatkan+formulasi+dodol+labu+siam+yang%0D%0Amemiliki+tingkat+kesukaan+panelis+terbaik+dan+sifat+kimia+sesuai+Standar+nasional%0D%0AIndonesia+(SNI)+dodol+tahun+2013.+Penelitian+disusun+dengan+perlakuan+tunggal%2C%0D%0Adalam+Rancangan+Acak+Kelompok+(RAK)+dengan+3+ulangan.+Formulasi+yang%0D%0Adigunakan+adalah+100%25+tepung+ketan%3A+0%25+labu+siam+(T0+%3D+Kontrol)%2C+80%25+tepung%0D%0Aketan%3A+20%25+labu+siam+(T1)%2C+70%25+tepung+ketan%3A+30%25+labu+siam+(T2)%2C+60%25+tepung%0D%0Aketan%3A+40%25+labu+siam(T3)%2C+50%25+tepung+ketan%3A+50%25+labu+siam+(T4)%2C+40%25+tepung%0D%0Aketan%3A+60%25+labu+siam+(T5).+Data+yang+diperoleh+dianalisis+kesamaan+ragamnnya%0D%0Adengan+uji+Barlett+dan+kenambahan+datanya+diuji+dengan+uji+Tukey%2C+selanjutnya+data%0D%0Adianalisis+sidik+ragam+untuk+mengetahui+ada+tidaknya+pengaruh+antar+perlakuan.%0D%0AUntuk+mengetahui+perbedaan+antar+perlakuan+data+dianalisis+lebih+lanjut%0D%0Amenggunakan+uji+BNJ+pada+taraf+5%25.%0D%0A%0D%0AMartua+Sagala%0D%0A%0D%0ABerdasarkan+hasil+penerlitian%2C+dapat+disimpulkan+bahwa+perbandingan+tepung+ketan%0D%0Adan+labu+memiliki+pengaruh+signifikan+terhadap+kadar+air%2C+kadar+abu%2C+kadar+serat%0D%0Akasar%2C+tekstur%2C+aroma%2C+rasa+dan+penerimaan+keseluruhan+dodol+labu+siam.+Formulasi%0D%0A60%25+tepung+ketan+dan+40%25+labu+siam+menghasilkan+dodol+yang+memiliki+tingkat%0D%0Akesukaan+panelis+terbaik+dan+sifat+kimia+sesuai+Standar+nasional+Indonesia+(SNI)%0D%0Adodol+tahun+2013.+Dodol+labu+siam+dengan+formulasi+60%25+tepung+ketan+%3A+40%25+labu%0D%0Asiam+memiliki+sifat+karakteristik+rasa+3%2C346+(agak+manis)%2C+aroma+3%2C104+(agak+khas%0D%0Adodol+labu+siam)%2C+tekstur+3%2C675+(agak+kenyal%2C+elastis%2C+tidak+mudah+patah)%2C+penerimaan%0D%0Akeseluruhan+3%2C432+(suka)%2C+kadar+air+7%2C613%25%2C+kadar+abu+0%2C373%25%2C+kadar+serat+kasar%0D%0A4%2C328%25%2C+kadar+protein+2%2C479%25+dan+kadar+lemak+5%2C076%25.%0D%0A%0D%0AKata+kunci+%3A+dodol%2C+labu+siam%2C+formulasi%2C+sifat+kesukaan%2C+sifat+kimia+The+purpose+of+this+study+was+to+obtain+chayote+dodol+formulations+that+have+the+best%0D%0Alevel+of+panelist+preference+and+chemical+properties+according+to+the+Indonesian%0D%0ANational+Standard+(SNI)+of+dodol+in+2013.+The+study+was+arranged+with+a+single%0D%0Atreatment%2C+in+Randomized+Block+Design+(RBD)+with+3+replications.+The+formulations%0D%0Aused+are+100%25+glutinous+rice+flour+%3A+0%25+chayote+(T0+%3D+Control)%2C+80%25+glutinous+rice%0D%0Aflour%3A+20%25+chayote+(T1)%2C+70%25+glutinous+rice+flour%3A+30%25+chayote+(T2)%2C+60%25+glutinous%0D%0Arice+flour%3A+40%25+chayote+(T3)%2C+50%25+glutinous+rice+flour+%3A+50%25+chayote+(T4)%2C+40%25%0D%0Aglutinous+rice+flour+%3A+60%25+chayote+(T5).+The+data+obtained+were+analyzed+for+the%0D%0Asimilarity+of+variance+with+the+Barlett+test+and+the+data+addition+was+tested+by+the%0D%0ATukey+test%2C+then+the+data+were+analyzed+by+variance+to+determine+whether+there+was%0D%0Aany+influence+between+treatments.+To+find+out+the+differences+between+treatments+the%0D%0Adata+were+analyzed+further+using+the+BNJ+test+at+the+level+of+5%25.%0D%0A%0D%0AThe+results+of+the+study%2C+it+can+be+concluded+that+the+ratio+of+glutinous+rice+flour+and%0D%0Achayote+has+a+significant+effect+are+water+content%2C+ash+content%2C+crude+fiber+content%2C%0D%0Atexture%2C+flavor%2C+taste+and+overall+acceptance+of+chayote+dodol.+The+formulation+of%0D%0A60%25+glutinous+rice+flour+and+40%25+chayote+produced+dodol+which+had+the+best+level+of%0D%0Apanelist+preference+and+chemical+properties+according+to+the+Indonesian+National%0D%0AStandard+(SNI)+of+dodol+in+2013.+Chayote+Dodol+with+formulation+of+60%25+glutinous%0D%0Arice+flour%3A+40%25+chayote+has+flavor+characteristics+3%2C346+(rather+sweet)%2C+3%2C104+flavor%0D%0A(rather+typical+chayote+dodol)%2C+3%2C675+texture+(somewhat+springy%2C+elastic%2C+not+easily%0D%0Abroken)%2C+overall+acceptance+3%2C432+(likes)%2C+moisture+content+7.613%25%2C+ash+content%0D%0A0.373%25%2C+crude+fiber+content+4.328%25%2C+protein+content+2.479%25+and+fat+content+5.076%25.%0D%0A%0D%0AKeywords%3A+dodol%2C+chayote%2C+formulation%2C+favorite+traits%2C+chemical+properties&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%2F57157%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57157%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57157%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++MARTUA+LAMPUNG+JAYA+SAGALA%2C+1214051053++(2019)+FORMULASI+PENAMBAHAN+TEPUNG+KETAN+TERHADAP+KARAKTERISTIK+DODOL+LABU+SIAM+(Sechium+edule).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57157%2F