?url_ver=Z39.88-2004&rft_id=1514051093&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PERBANDINGAN+TEPUNG+TERIGU%2C+TEPUNG+UBI+JALAR%0D%0AKUNING+(Ipomoea+batatas+L)+DAN+RUSIP+BUBUK+TERHADAP+SIFAT%0D%0A%0D%0AORGANOLEPTIK+STIK&rft.creator=RAKA+ANDIKA+PRATAMA%2C+1514051093&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tujuan+penelitian+ini+adalah+mengetahui+pengaruh+perbandingan+tepung+terigu%2C%0D%0Atepung+ubi+jalar+kuning%2C+dan+rusip+bubuk+pada+pembuatan+stik+serta+mengetahui%0D%0Aperbandingan+dan+presentase+penambahan+tepung+ubi+jalar+kuning+dan+rusip%0D%0Abubuk+yang+tepat+sebagai+pengganti+tepung+terigu+dan+menghasilkan+sifat%0D%0Aorganoleptik+yang+baik.+Penelitian+dilakukan+dalam+Rancangan+Acak+Kelompok%0D%0ALengkap+(RAKL)+non+faktorial+dengan+6+taraf+dan+empat+kali+ulangan.%0D%0APerbandingan+rusip+bubuk%2C+tepung+ubi+jalar+kuning+dan+tepung+terigu+dari+100%0D%0Agram+dengan+perbandingan+0%25%3A0%25%3A100%25+(F1)%2C+10%25%3A10%25%3A80%25+(F2)%2C%0D%0A8%25%3A20%25%3A72%25+(F3)%2C+6%25%3A30%25%3A64%25+(F4)%2C+4%25%3A40%25%3A56%25+(F5)%2C+dan+2%25%3A50%25%3A48%25%0D%0A(F6).+Data+yang+diperoleh+dianalisis+kesamaan+ragamnya+dengan+uji+Bartlett+dan%0D%0Akemenambahan+data+diuji+dengan+uji+Tuckey%2C+selanjutnya+data+dianalisis+sidik%0D%0Aragam+untuk+mengetahui+pengaruh+antar+perlakuan.+Apabila+terdapat+pengaruh%0D%0Ayang+nyata%2C+data+dianalisis+lebih+lanjut+dengan+Uji+Beda+Nyata+Jujur+(BNJ)+pada%0D%0APENGARUH+PERBANDINGAN+TEPUNG+TERIGU%2C+TEPUNG+UBI+JALAR%0D%0AKUNING+(Ipomoea+batatas+L)+DAN+RUSIP+BUBUK+TERHADAP+SIFAT%0D%0A%0D%0AORGANOLEPTIK+STIK%0D%0A%0D%0ARaka+Andika+Pratama%0D%0Ataraf+5%25.+Hasil+penelitian+menunjukkan+bahwa+stik+dengan+penambahan+rusip%0D%0Abubuk%2C+tepung+ubi+jalar+kuning%2C+dan+tepung+terigu+terbaik+adalah+perlakuan+F2%0D%0A(10%3A10%3A80)%25).+Stik+dengan+perlakuan+F2+menghasilkan+karakteristik+sensori+rasa%0D%0Agurih+(4%2C04)%2C+aroma+khas+rusip+(3%2C74)%2C+warna+coklat+(2%2C08)%2C+dan+tekstur+renyah%0D%0A(3%2C97).+Kandungan+kadar+air+sebesar+2%2C57%25%2C+kadar+abu+sebesar+4%2C19%25%2C+kadar%0D%0Aprotein+sebesar+9%2C19%25%2C+kadar+lemak+sebesar+37%2C46%25%2C+dan+kadar+serat+kasar+sebesar%0D%0A24%2C46%25.%0D%0A%0D%0AKata+kunci%3A+stik%2C+tepung+terigu%2C+tepung+ubi+jalar+kuning%2C+rusip+bubuk.+The+aim+of+this+research+was+to+know+the+effect+of+wheat+flour%2C+yellow+sweet%0D%0Apotato+flour%2C+and+rusip+powder+on+making+sticks+in+order+to+obtain+the+comparison%0D%0Aand+percentage+of+addition+sweat+potato+flour+and+rusip+powder+as+a+substitute+for%0D%0Awheat+flour+also+obtain+the+best+organoleptic+characteristic.+The+research+arranged%0D%0Ain+a+Complete+Randomized+Block+Design+(CRBD)+non+factorial+consisting+of+six%0D%0Atreatments+with+four+replication.+The+comparison+of+rusip+powder%2C+sweet+potato%0D%0Aflour%2C+and+wheat+flour+from+100+gram+of+base+wheight+are+0%25%3A0%25%3A100%25+(F1)%2C%0D%0A10%25%3A10%25%3A80%25+(F2)%2C+8%25%3A20%25%3A72%25+(F3)%2C+6%25%3A30%25%3A64%25+(F4)%2C+4%25%3A40%25%3A56%25+(F5)%2C%0D%0Adan+2%25%3A50%25%3A48%25+(F6).+Obtained+data+were+analyzed+with+Bartlett+test+for+the%0D%0Asimilarity+of+variance+and+Tuckey+test+for+the+addition+of+data%2C+then+it+were%0D%0Aanalyzed+by+variance+to+determine+the+effect+between+treatments.+If+there+any%0D%0Asignificant+effect%2C+the+data+is+further+analyzed+by+the+Honestly+Significance%0D%0ADifference+(HSD)+at+5%25+level.+The+results+showed+the+best+stick+with+addition+of%0D%0AEFFECT+COMPARISON+OF+WHEAT+FLOUR%2C+YELLOW+SWEET%0D%0APOTATO+FLOUR+(Ipomoea+batatas+L)+AND+RUSIP+POWDER+ON+STICK%0D%0A%0D%0AORGANOLEPTIC+CHARACTERISTIC%0D%0A%0D%0ARaka+Andika+Pratama%0D%0Arusip+powder%2C+sweat+potato+flour%2C+and+wheat+flour+is+F2+(10%3A10%3A80)%25.+Stick+with%0D%0AF2+treatment+produces+savory+sensory+characteristic+taste+(4%2C04)%2C+typical+rusip%0D%0Aaroma+(3%2C74)%2C+brown+color+(2%2C08)%2C+and+crispy+texture+(3%2C97).+The+water+content+is%0D%0A2%2C57%25%2C+ash+content+is+4%2C19%25%2C+protein+content+is+9%2C19%25%2C+fat+content+is+37%2C46%25%2C+and%0D%0Aand+crude+fiber+content+is+24%2C46%25.%0D%0A%0D%0AKeywords%3A+stick%2C+wheat+flour%2C+yellow+sweat+potato+flour%2C+rusip+powder.&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%2F57441%2F1%2F1.%2520ABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57441%2F2%2F2.%2520SKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57441%2F3%2F3.%2520SKRIPSI%2520FULL%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++RAKA+ANDIKA+PRATAMA%2C+1514051093++(2019)+PENGARUH+PERBANDINGAN+TEPUNG+TERIGU%2C+TEPUNG+UBI+JALAR+KUNING+(Ipomoea+batatas+L)+DAN+RUSIP+BUBUK+TERHADAP+SIFAT+ORGANOLEPTIK+STIK.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57441%2F