?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+FORMULASI+TEPUNG+PISANG+RAJA+(Musa+Textilia)+DAN%0D%0ATEPUNG+TERIGU+TERHADAP+SIFAT+SENSORI+BROWNIES+KUKUS&rft.creator=Widya+Nitami%2C+1414051098&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=This+study+aims+to+determine+the+effect+of+the+formulation+of+wheat+flour+and%0D%0Aplantain+flour+on+the+sensory+properties+of+steamed+brownies.+This+treatment+was%0D%0Aarranged+in+a+completely+randomized+design+(CRD)+with+a+single+factor+and+three%0D%0Areplications.+This+study+uses+the+formulation+of+wheat+flour+and+banana+flour+there%0D%0Aare+5+levels%2C+namely%3A+(F1)+100%25%3A0%25%3B+(F2)+90%25%3A10%25%3B+(F3)+80%25%3A20%25%3B+(F4)%0D%0A70%25%3A30%25%3B+and+(F5)+60%25%3A40%25.+This+study+consisted+of+making+steamed+brownies%2C%0D%0Asensory+testing+(color%2C+aroma%2C+taste+and+texture).+The+data+were+tested+by+the%0D%0ABartlett+test+and+additional+data+was+tested+by+the+Tuckey+test.+The+data+were%0D%0Afurther+processed+with+the+5%25+BNJ+test.+The+formulation+with+the+proportion+of%0D%0Abanana+flour+30-40%25+produced+different+sensory+properties+and+was+lower+than%0D%0Athe+formulation+with+100%25+wheat+flour.+Meanwhile%2C+the+formulation+with+the%0D%0Aproportion+of+banana+flour+10-20%25+produced+the+sensory+properties+of+steamed%0D%0Abrownies+which+were+not+different+from+the+formulation+with+100%25+wheat+flour.%0D%0A%0D%0AKey+words%3A+steamed+brownies%2C+wheat+flour%2C+plantain+flour.%0D%0A%0D%0A%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+formulasi+tepung+terigu+dan%0D%0Atepung+pisang+raja+terhadap+sifat+sensori+brownies+kukus+Perlakuan+ini+disusun%0D%0Adalam+rancangan+acak+lengkap+(RAL)+dengan+faktor+tunggal+dan+tiga+kali%0D%0Aulangan.+Penelitian+ini+menggunakan+formulasi+tepung+terigu+dan+tepung+pisang%0D%0Aada+5+taraf+yaitu%3A+(F1)+100%25%3A0%25%3B+(F2)+90%25%3A10%25%3B+(F3)+80%25%3A20%25%3B+(F4)+70%25%3A30%25%3B%0D%0Adan+(F5)+60%25%3A40%25.+Penelitian+ini+terdiri+dari+pembuatan+brownies+kukus%2C%0D%0Apengujian+sensori+(warna%2C+aroma%2C+rasa+dan+tekstur).data+diuji+dengan+Uji+Bartlett%0D%0Adan+kemenambahan+data+diuji+dengan+uji+Tuckey.+Data+diolah+lebih+lanjut+dengan%0D%0Auji+BNJ+5%25+.+Formulasi+dengan+proporsi+tepung+pisang+30-40%25+menghasilkan%0D%0Asifat+sensori+yang+berbeda+dan+lebih+rendah+dibanding+Formulasi+dengan+100%25%0D%0Atepung+terigu.Sedangkan+Formulasi+dengan+proporsi+tepung+pisang+10-20%25%0D%0Amenghasilkan+sifat+sensori+brownies+kukus+yang+tidak+berbeda+dengan+Formulasi%0D%0A100%25+terigu.%0D%0A%0D%0AKata+Kunci+%3A+brownies+kukus%2C+tepung+terigu%2C+tepung+pisang+raja.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2021-12-20&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F68258%2F1%2FABSTRAK%2520-%2520Widya%2520Nitami.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F68258%2F2%2FSKRIPSI%2520FULL%2520-%2520Widya%2520Nitami.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F68258%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Widya%2520Nitami.pdf&rft.identifier=++Widya+Nitami%2C+1414051098++(2021)+PENGARUH+FORMULASI+TEPUNG+PISANG+RAJA+(Musa+Textilia)+DAN+TEPUNG+TERIGU+TERHADAP+SIFAT+SENSORI+BROWNIES+KUKUS.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F68258%2F