?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=FORMULASI+PENAMBAHAN+TEPUNG+JAGUNG+DAN+TEPUNG%0D%0ATAPIOKA+TERHADAP+KARAKTERISTIK+DAN+SIFAT+SENSORI%0D%0A%0D%0ACRISPY+PISANG+KEPOK+(Musa+acuminate+L.)&rft.creator=GISKA+WIDHI+AFROLDITA+SUKIRNO%2C+1654051006&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tujuan+dari+penelitian+ini+adalah+mengetahui+pengaruh+formulasi+tepung+tapioka%0D%0Adan+tepung+jagung+terhadap+sifat+sensori+dan+kimia+crispy+pisang+kepok%2C+serta%0D%0Amendapatkan+formulasi+tepung+tapioka+dan+tepung+jagung+yang+menghasilkan%0D%0Acrispy+pisang+kepok+dengan+sifat+sensori+dan+kimia+terbaik.+Penelitian+ini%0D%0Amenggunakan+faktor+tunggal+yang+disusun+dalam+Rancangan+Acak+Kelompok%0D%0ALengkap+(RAKL)+dengan+5+ulangan.+Pisang+kepok+diiris+dengan+ketebalan+%C2%B15mm%2C%0D%0Adibaluri+tepung+pelapis+den7gan+formulasi+tepung+jagung+dan+tepung+tapioka+yaitu%0D%0AP1+(0%3A100)+%25+b%2Fb%2C+P2+(25%3A+75)+%25+b%2Fb%2C+P3+(50%3A50)+%25+b%2Fb%2C+P4+(25%3A750+%25+b%2Fb%2C+P5+(100%3A0)%0D%0A%25+b%2Fb%2C+dengan+tambahan+bahan-bahan+lain+yaitu+garam%2C+air%2C+dan+bawang+putih.%0D%0ASelanjutnya+pisang+digoreng%2C+lalu+ditiriskan+dan+didinginkan%2C+setelah+itu+dibekukan%0D%0Akemudian+digoreng+untuk+kedua+kalinya.+Homogenitas+data+diuji+dengan+uji+Barlett%0D%0Adan+kemenambahan+dengan+uji+Tukey.+Data+dianalisis+dengan+sidik+ragam+untuk%0D%0Amendapat+pendugaan+ragam+galat+dan+uji+signifikansi+untuk+mengetahui+pengaruh%0D%0Aperlakuan+dengan+uji+lanjut+BNJ+taraf+5%25.+Hasil+penelitian+menunjukkan+bahwa%0D%0Aformulasi+tepung+jagung+dan+tepung+tapioka+berpengaruh+nyata+terhadap+parameter%0D%0Awarna%2C+aroma%2C+rasa%2C+tekstur+dan+penerimaan+keseluruhan.+Formulasi+tepung+jagung%0D%0Adan+tepung+tapioka+yang+menghasilkan+crispy+pisang+kepok+terbaik+yaitu+perlakuan%0D%0AP4+yang+memiliki+skor+warna+sebesar+4%2C107+(kuning)%2C+rasa+3%2C940+(khas+crispy%0D%0Apisang)%2C+aroma+3%2C847+(khas+crispy+pisang)%2C+tekstur+(renyah)+dan+penerimaan%0D%0Akeseluruhan+3%2C973+(suka).+Sedangkan+pada+analisis+kimia+perlakuan+P4+memiliki%0D%0Akadar+air+sebesar+44%2C72%25%2C+abu+1%2C76%25%2C+protein+3%2C01%25%2Cserat+kasar+1%2C86%25%2C+lemak%0D%0A8%2C20%25+dan+karbohidrat+40%2C45%25.%0D%0AKata+kunci%3A+Crispy%2C+pisang%2C+kepok%2C+tapioka%2C+tepung+jagung%2C+formulasi%2C+karakteristik.%0D%0A%0D%0AThe+purpose+of+this+study+was+to+determine+the+effect+of+tapioca+flour+and+corn+flour%0D%0Aformulations+on+the+sensory+and+chemical+properties+of+crispy+banana+kepok%2C+and%0D%0Ato+obtain+a+tapioca+flour+and+corn+flour+formulation+that+produced+crispy+banana%0D%0Akepok+with+the+best+sensory+and+chemical+properties.+This+study+used+a+single+factor%0D%0Aarranged+in+a+Completely+Randomized+Block+Design+(RAKL)+with+5+replications.%0D%0ABanana+kepok+sliced+with+a+thickness+of+%C2%B1+5mm%2C+covered+with+flour+coating+with+a%0D%0Aformulation+of+corn+flour+and+tapioca+flour%2C+namely+P1+(0%3A100)+%25+w%2Fw%2C+P2+(25%3A+75)%25%0D%0Aw%2Fw%2C+P3+(50%3A50)+%25+w%2F+b%2C+P4+(25%3A+75)+%25+w%2Fw%2C+P5+(100%3A0)+%25+w%2Fw%2C+with+the+addition%0D%0Aof+other+ingredients%2C+namely+salt%2C+water%2C+and+garlic.+Then+the+bananas+are+fried%2C+then%0D%0Adrained+and+cooled%2C+then+frozen+and+then+fried+a+second+time.+The+homogeneity+of%0D%0Athe+data+was+tested+by+the+Barlett+test+and+the+addition+by+the+Tukey+test.+The+data%0D%0Awere+analyzed+by+means+of+variance+to+get+an+estimate+of+the+variance+of+the+error%0D%0Aand+a+significance+test+to+determine+the+effect+of+treatment+with+the+BNJ+follow-up%0D%0Atest+at+5%25+level.+The+results+showed+that+the+formulation+of+corn+flour+and+tapioca%0D%0Aflour+had+a+significant+effect+on+the+parameters+of+color%2C+aroma%2C+taste%2C+texture+and%0D%0Aoverall+acceptance.+The+formulation+of+corn+flour+and+tapioca+flour+that+produces%0D%0Athe+best+crispy+banana+kepok+is+treatment+P4+which+has+a+color+score+of+4%2C107%0D%0A(yellow)%2C+taste+3%2C940+(typical+of+corn)%2C+aroma+of+3%2C847+(typical+of+corn)%2C+texture%0D%0A(crispy)+and+overall+acceptance+of+3%2C973+(like)+.+While+on+chemical+analysis+P4+has%0D%0Aa+water+content+of+44.72%25%2C+1.76%25+ash%2C+3.01%25+protein%2C+1.86%25+crude+fiber%2C+fat+and%0D%0Acarbohydrates+8.20%25+40.45%25.%0D%0A%0D%0AKeywords%3A+Crispy%2C+banana%2C+kepok%2C+tapioca+flour%2C+corn+flour%2C+formulation%2C%0D%0Acharacteristic&rft.publisher=Fakultas+Pertanian&rft.date=2021-10-05&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F60629%2F1%2FABSTRAK%2520-%2520Giska%2520Widhias.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F60629%2F2%2FSKRIPSI%2520FULL%2520-%2520Giska%2520Widhias.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F60629%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Giska%2520Widhias.pdf&rft.identifier=++GISKA+WIDHI+AFROLDITA+SUKIRNO%2C+1654051006++(2021)+FORMULASI+PENAMBAHAN+TEPUNG+JAGUNG+DAN+TEPUNG+TAPIOKA+TERHADAP+KARAKTERISTIK+DAN+SIFAT+SENSORI+CRISPY+PISANG+KEPOK+(Musa+acuminate+L.).++Fakultas+Pertanian%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F60629%2F