?url_ver=Z39.88-2004&rft_id=1414051099&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+FORMULASI+TEPUNG+KULIT+PISANG+KEPOK+(Musa%0D%0Aparadisiaca+formatypica)+DAN+TEPUNG+KETAN+PUTIH+TERHADAP%0D%0A%0D%0ASIFAT+SENSORI+DODOL&rft.creator=WIJI+SULISTIAWATI%2C+1414051099&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Dodol+dengan+formulasi+tepung+kulit+pisang+kepok+dan+tepung+ketan+putih+adalah%0D%0Asalah+satu+produk+makanan+kaya+akan+serat+untuk+meningkatkan+nilai+ekonomis.%0D%0ATeknologi+pengolahan+coklat+cukup+mudah+untuk+dibuat+dalam+industri+skala%0D%0Akecil+(industri+rumah+tangga).+Penelitian+ini+bertujuan+untuk+mengetahui%0D%0Aformulasi+tepung+kulit+pisang+kepok+(Musa+paradisiaca+formatypica)+dan+tepung%0D%0Aketan+putih+dalam+pembuatan+dodol+yang+menghasilkan+sifat+sensori+sesuai+SNI%0D%0Adodol+No.01-2986-2013.+Penelitian+dilakukan+dalam+Rancangan+Acak+Kelompok%0D%0ALengkap+dengan+faktor+tunggal+dalam+4+ulangan.+Perlakuan+tersebut+memiliki+6%0D%0Atingkat+perbandingan+tepung+kulit+pisang+kepok+dan+tepung+beras+ketan+putih%2C%0D%0Ayaitu+K1+(90%25%3A10%25)%3B+K2+(20%25%3A80%25)%3B+K3+(30%25%3A70%25)%3B+K4+(40%25%3A60%25)%2C+K5%0D%0A(50%25%3A50%25)%2C+dan+K6+(60%25%3A40%25).+Data+dianalisis+sidik+ragam+dan+dilanjutkan+uji%0D%0ABeda+Nyata+Terkecil+(BNT)+pada+taraf+nyata+5%25.%0D%0A%0D%0AWiji+Sulistiawati%0D%0AHasil+penelitian+menunjukkan+bahwa+formulasi+tepung+kulit+pisang+kepok+dan%0D%0Atepung+ketan+putih+berpengaruh+sangat+nyata+terhadap+tekstur%2C+warna%2C+rasa%2C+aroma%0D%0Adan+penerimaan+keseluruhan+dodol.+Perlakuan+terbaik+produk+dodol+adalah+K1%0D%0A(10%25+tepung+kulit+pisang+kepok+dan+90%25+tepung+ketan+putih).+Karakteristik%0D%0Adodol+perlakuan+terbaik+(K1)+menghasilkan+tekstur+dengan+skor+4.15+(plastis)%2C%0D%0Awarna+dengan+skor+3.13+(coklat)%2C+aroma+dengan+skor+4.02+(suka)%2C+rasa+dengan+skor%0D%0A4.08+(suka)%2C+penerimaan+keseluruhan+dengan+skor+4.37+(suka)%2C+kadar+air+14.41+%25%2C%0D%0Akadar+abu+0.81%25%2C+kadar+lemak+1%2C60%25%2C+kadar+protein+2%2C85%25%2C+kadar+serat+kasar%0D%0A1%2C43%25+dan+kadar+karbohidrat+by+different+78.90%25.%0D%0A%0D%0AKata+kunci+%3A+dodol%2C+formulasi+tepung+kulit+pisang+kepok%2C+tepung+ketan+putih.+Dodol+formulations+by+kepok+banana+peels+flour+and+white+glutinous+rice+flour+is%0D%0Aone+of+the+food+products+rich+in+fibres+to+enhance+economic+value.+Dodol%0D%0Aprocessing+technology+is+simple+enough+to+be+made+in+small+scale+industry+(home%0D%0Aindustry).+The+objective+of+this+research+was+to+obtain+the+formulation+of+kepok%0D%0Abanana+peel+(Musa+paradisiaca+formatypica)+flour+and+white+glutinous+rice+flour%0D%0Ain+making+dodol+to+produce+sensory+properties+corresponding+SNI+dodol+No.+01-%0D%0A2986-2013.+The+research+arranged+in+a+Complete+Randomized+Block+Design%0D%0A(CRBD)+with+one+factorial+and+four+replications.+The+treatments+had+6+levels+of%0D%0Acomparison+of+kepok+banana+peels+flour+and+white+glutinous+rice+flour%2C+that+were%0D%0AK1+(90%25%3A10%25)%3B+K2+(20%25%3A80%25)%3B+K3+(30%25%3A70%25)%3B+K4+(40%25%3A60%25)%2C+K5+(50%25%3A50%25)%0D%0Aand+K6+(60%25%3A40%25).+The+data+were+analyzed+by+using+ANOVA+and+were+further%0D%0Atested+with+LSD+test+at+5%25+level+of+significant.%0D%0A%0D%0AWiji+Sulistiawati%0D%0AThe+results+showed+that+the+ratio+of+kepok+banana+peels+flour+and+white+glutinous%0D%0Arice+flour+significantly+affected+the+sensory+properties+(texture%2C+color%2C+taste%2C+flavor%0D%0Aand+overall+acceptance)+of+dodol.+The+best+treatment+produce+dodol+is+K1+(10%25%0D%0Akepok+banana+peels+flour+and+90%25+white+glutinous+rice+flour).+The+best+treatment%0D%0Aof+dodol+(K1)+produce+texture+with+a+score+of+4.15+(plastic)%2C+color+with+a+score+of%0D%0A3.13+(brown+color)%2C+aroma+with+a+score+of+4.02+(likes)%2C+flavour+with+a+score+of+4.08%0D%0A(likes)%2C+overall+acceptance+with+a+score+of+4.37+(likes)%2C+water+content+14.41%25%2C+ash%0D%0Acontent+0.81%25%2C+fat+content+1.60%25%2C+protein+content+2.85%25%2C+crude+fiber+content%0D%0A1.43%25+and+carbohydrate+by+different+78.90%25.%0D%0A%0D%0AKeywords%3A+dodol%2C+formulation+kepok+banana+peels+flour%2C+white+glutinous+rice%0D%0A%0D%0Aflour&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%2F57414%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57414%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57414%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++WIJI+SULISTIAWATI%2C+1414051099++(2019)+PENGARUH+FORMULASI+TEPUNG+KULIT+PISANG+KEPOK+(Musa+paradisiaca+formatypica)+DAN+TEPUNG+KETAN+PUTIH+TERHADAP+SIFAT+SENSORI+DODOL.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57414%2F