?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENINGKATAN+KUALITAS+GETUK+TALAS+KIMPUL%0D%0A(Xanthosoma+sagittifolium)+MELALUI+PENAMBAHAN%0D%0ABUAH+STROBERI+(Fragaria+x+ananassa)&rft.creator=WINDA+SETYORINI+%2C+NPM+1614051004&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=ABSTRACT%0D%0A%0D%0AIMPROVING+THE+QUALITY+OF+GETUK+TARO+KIMPUL%0D%0A(Xanthosoma+sagittifolium)+THROUGH+THE+ADDITION+OF%0D%0ASTRAWBERRY+FRUIT+(Fragaria+x+ananassa)%0D%0A%0D%0ABy%0D%0A%0D%0AWINDA+SETYORINI%0D%0A%0D%0AGetuk+is+one+of+taro+processed+product+diversivication.+Getuk+is+a+semi-wet+food%0D%0Awhich+is+usually+made+from+cassava.+Increasing+the+quality+of+getuk+can+be+done%0D%0Athrough+the+addition+of+strawberries.+The+purpose+of+this+study+was+to+determine%0D%0Athe+effect+of+strawberries+addition+to+getuk+on+the+physicochemical+properties+of%0D%0Ataro+getuk+and+to+determine+the+concentration+of+strawberries+that+produced+the%0D%0Abest+taro+getuk.+The+experiment+was+arranged+in+a+non-factorial+Complete%0D%0ARandomized+Block+Design+(RAKL)+with+four+replications.+The+factor+used+was%0D%0Athe+concentration+of+strawberries+(K)+which+consisted+of+six+levels%2C+namely+(K0)%0D%0A0%25%2C+(K1)+5%25%2C+(K2)+10%25%2C+(K3)+15%25%2C+(K4)+20%25%2C+and+(K5).+25%25.+The+data+obtained%0D%0Awere+tested+for+homogeneity+and+additionally+of+data+and+processed+using%0D%0AANOVA+and+further+tested+using+the+LSD+(Least+Significant+Difference)+test+at%0D%0A5%25+level.+The+results+showed+that+the+addition+of+the+concentration+of%0D%0Astrawberries+in+the+manufacture+of+taro+getuk+could+improve+the+physicochemical%0D%0Aproperties+of+strawberry+taro+getuk.+The+best+concentration+of+strawberries+added%0D%0Ain+taro+getuk+was+25%25.+The+strawberry+taro+getuk+had+a+56.24%25+moisture+content%2C%0D%0Aa+texture+value+of+326.75gf%2C+3+days+storage+time%2C+0.29+mg+%2F+g+vitamin+C+content%2C%0D%0Aand+63%2C78%25+antioxidant+activity.+In+addition%2C+taro+getuk+with+25%25+strawberries%0D%0A%0D%0Ahas+a+value+of+1.53%25+ash+content%2C+1.74%25+protein+content%2C+0.07%25+fat+content%2C%0D%0A40.42%25+carbohydrate+content%2C+169.28+cal+%2F+100g+total+calories%2C+oxalate+8.64+mg+%2F%0D%0A100g%2C+total+plate+figures+on+day+0+1.4+x+106+colony+%2F+g+and+on+day+3+1.9+x+106%0D%0Acolony+%2F+g%2C+and+total+mold+and+yeast+on+day+0+1.5+x+10+4+colonies+%2F+g+and+on+the+3rd%0D%0Aday+5+x+104+colonies+%2F+g.%0D%0A%0D%0AKeywords%3A+getuk%2C+strawberry%2C+taro+kimpul%0D%0A%0D%0AABSTRAK%0D%0A%0D%0APENINGKATAN+KUALITAS+GETUK+TALAS+KIMPUL%0D%0A(Xanthosoma+sagittifolium)+MELALUI+PENAMBAHAN%0D%0ABUAH+STROBERI+(Fragaria+x+ananassa)%0D%0A%0D%0AOleh%0D%0A%0D%0AWINDA+SETYORINI%0D%0A%0D%0ADiversifikasi+olahan+talas+dapat+diolah+menjadi+getuk.+Getuk+merupakan+makanan%0D%0Asemi+basah+yang+biasanya+terbuat+dari+singkong.+Peningkatan+kualitas+getuk+dapat%0D%0Adilakukan+melalui+penambahan+buah+stroberi.+Tujuan+penelitian+ini+adalah+untuk%0D%0Amengetahui+penambahan+konsentrasi+buah+stroberi+terhadap+sifat+fisikokimia%0D%0Agetuk+talas+dan+untuk+mengetahui+konsentrasi+buah+stroberi+yang+tepat+untuk%0D%0Amenghasilkan+getuk+talas+terbaik.+Penelitian+ini+disusun+dalam+Rancangan+Acak%0D%0AKelompok+Lengkap+(RAKL)+non+faktorial+dengan+empat+ulangan.+Faktor+yang%0D%0Adigunakan+adalah+konsentrasi+buah+stroberi+(K)+yang+terdiri+dari+enam+taraf+yaitu%0D%0A(K0)+0%25%2C+(K1)+5%25%2C+(K2)+10%25%2C+(K3)+15%25%2C+(K4)+20%25%2C+dan+(+K5)+25%25.+Data+yang%0D%0Adiperoleh+diuji+homogenitas+dan+kemenambahan+data+serta+diolah+menggunakan%0D%0AANOVA+dan+diuji+menggunakan+uji+BNT+(Beda+Nyata+Terkecil)+pada+taraf+5%25.%0D%0AHasil+penelitian+menunjukkan+bahwa+penambahan+konsentrasi+stroberi+pada%0D%0Apembuatan+getuk+talas+dapat+meningkatkan+sifat+fisikokimia+getuk+talas+stroberi.%0D%0APenambahan+konsentrasi+stroberi+terbaik+pada+getuk+talas+adalah+25%25.+Getuk%0D%0Atalas+stroberi+memiliki+kadar+air+sebesar+56%2C24%25%2C+tekstur+sebesar+326.75gf%2C%0D%0Apenyimpanan+selama+3+hari%2C+kadar+vitamin+C+0%2C29+mg+%2F+g%2C+dan+aktivitas%0D%0Aantioksidan+63%2C78%25.%0D%0A%0D%0ASelain+itu%2C+getuk+talas+dengan+25%25+stroberi+memiliki+nilai+kadar+abu+1%2C53%25%2C+kadar%0D%0Aprotein+1%2C74%25%2C+kadar+lemak+0%2C07%25%2C+kadar+karbohidrat+40%2C42%25%2C+total+kalori+169%2C28%0D%0Akal+%2F+100g%2C+oksalat+8%2C64+mg+%2F+100g%2C+angka+lempeng+total+pada+hari+0+1%2C4+x+106%0D%0Akoloni+%2F+g+dan+pada+hari+ke+3+1%2C96+x+10+koloni+%2F+g%2C+dan+jumlah+kapang+dan+khamir%0D%0Apada+hari+0+1%2C5+x+10+4+koloni+%2F+g+dan+pada+hari+ke-3+5+x+104+koloni+%2F+g.%0D%0A%0D%0AKeywords%3A+getuk%2C+stroberi%2C+talas+kimpul&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2021&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F60843%2F2%2FABSTRAK%2520-%2520Winda%2520Setyorini.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F60843%2F3%2FSKRIPSI%2520FULL%2520-%2520Winda%2520Setyorini.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F60843%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