title: PENGARUH PERBANDINGAN TEPUNG TERIGU, TEPUNG UBI JALAR  KUNING (Ipomoea batatas L) DAN RUSIP BUBUK TERHADAP SIFAT    ORGANOLEPTIK STIK
creator: RAKA ANDIKA PRATAMA, 1514051093
subject: 630 Pertanian dan teknologi yang berkaitan
description: Tujuan penelitian ini adalah mengetahui pengaruh perbandingan tepung terigu,  tepung ubi jalar kuning, dan rusip bubuk pada pembuatan stik serta mengetahui  perbandingan dan presentase penambahan tepung ubi jalar kuning dan rusip  bubuk yang tepat sebagai pengganti tepung terigu dan menghasilkan sifat  organoleptik yang baik. Penelitian dilakukan dalam Rancangan Acak Kelompok  Lengkap (RAKL) non faktorial dengan 6 taraf dan empat kali ulangan.  Perbandingan rusip bubuk, tepung ubi jalar kuning dan tepung terigu dari 100  gram dengan perbandingan 0%:0%:100% (F1), 10%:10%:80% (F2),  8%:20%:72% (F3), 6%:30%:64% (F4), 4%:40%:56% (F5), dan 2%:50%:48%  (F6). Data yang diperoleh dianalisis kesamaan ragamnya dengan uji Bartlett dan  kemenambahan data diuji dengan uji Tuckey, selanjutnya data dianalisis sidik  ragam untuk mengetahui pengaruh antar perlakuan. Apabila terdapat pengaruh  yang nyata, data dianalisis lebih lanjut dengan Uji Beda Nyata Jujur (BNJ) pada  PENGARUH PERBANDINGAN TEPUNG TERIGU, TEPUNG UBI JALAR  KUNING (Ipomoea batatas L) DAN RUSIP BUBUK TERHADAP SIFAT    ORGANOLEPTIK STIK    Raka Andika Pratama  taraf 5%. Hasil penelitian menunjukkan bahwa stik dengan penambahan rusip  bubuk, tepung ubi jalar kuning, dan tepung terigu terbaik adalah perlakuan F2  (10:10:80)%). Stik dengan perlakuan F2 menghasilkan karakteristik sensori rasa  gurih (4,04), aroma khas rusip (3,74), warna coklat (2,08), dan tekstur renyah  (3,97). Kandungan kadar air sebesar 2,57%, kadar abu sebesar 4,19%, kadar  protein sebesar 9,19%, kadar lemak sebesar 37,46%, dan kadar serat kasar sebesar  24,46%.    Kata kunci: stik, tepung terigu, tepung ubi jalar kuning, rusip bubuk. The aim of this research was to know the effect of wheat flour, yellow sweet  potato flour, and rusip powder on making sticks in order to obtain the comparison  and percentage of addition sweat potato flour and rusip powder as a substitute for  wheat flour also obtain the best organoleptic characteristic. The research arranged  in a Complete Randomized Block Design (CRBD) non factorial consisting of six  treatments with four replication. The comparison of rusip powder, sweet potato  flour, and wheat flour from 100 gram of base wheight are 0%:0%:100% (F1),  10%:10%:80% (F2), 8%:20%:72% (F3), 6%:30%:64% (F4), 4%:40%:56% (F5),  dan 2%:50%:48% (F6). Obtained data were analyzed with Bartlett test for the  similarity of variance and Tuckey test for the addition of data, then it were  analyzed by variance to determine the effect between treatments. If there any  significant effect, the data is further analyzed by the Honestly Significance  Difference (HSD) at 5% level. The results showed the best stick with addition of  EFFECT COMPARISON OF WHEAT FLOUR, YELLOW SWEET  POTATO FLOUR (Ipomoea batatas L) AND RUSIP POWDER ON STICK    ORGANOLEPTIC CHARACTERISTIC    Raka Andika Pratama  rusip powder, sweat potato flour, and wheat flour is F2 (10:10:80)%. Stick with  F2 treatment produces savory sensory characteristic taste (4,04), typical rusip  aroma (3,74), brown color (2,08), and crispy texture (3,97). The water content is  2,57%, ash content is 4,19%, protein content is 9,19%, fat content is 37,46%, and  and crude fiber content is 24,46%.    Keywords: stick, wheat flour, yellow sweat potato flour, rusip powder.
publisher: FAKULTAS PERTANIAN
date: 2019
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/57441/1/1.%20ABSTRAK.pdf
format: text
identifier: http://digilib.unila.ac.id/57441/2/2.%20SKRIPSI%20FULL.pdf
format: text
identifier: http://digilib.unila.ac.id/57441/3/3.%20SKRIPSI%20FULL%20TANPA%20BAB%20PEMBAHASAN.pdf
identifier:   RAKA ANDIKA PRATAMA, 1514051093  (2019) PENGARUH PERBANDINGAN TEPUNG TERIGU, TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN RUSIP BUBUK TERHADAP SIFAT ORGANOLEPTIK STIK.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/57441/