<> <http://www.w3.org/2000/01/rdf-schema#comment> "The repository administrator has not yet configured an RDF license."^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/eprint/82913> <http://purl.org/dc/terms/title> "PENGARUH FORMULASI TEPUNG TERIGU DAN TEPUNG SUKUN\r\nTERHADAP KADAR AIR, KADAR ABU DAN SENSORI\r\n\r\nBROWNIES CRISPY"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/82913> <http://purl.org/ontology/bibo/abstract> "The purpose of this study was to determine the effect of wheat flour and breadfruit\r\nflour formulations on the water content, ash content and sensory properties of\r\ncrispy brownies that meet SNI 2973:2018. The treatment of wheat flour and\r\nbreadfruit flour formulations consisted of 6 treatment levels, namely P0 (100%:\r\n0), P1 (80%: 20%), P2 (60%: 40%), P3 (40%: 60%), P4 (20%:80%) and P5\r\n(0%:100%). The equality of data variations was tested using Bartlett's test and the\r\nadditivity of data was tested using Tukey's test. The data was analyzed by\r\nvariance to determine the effect of the treatment. The data was then analyzed\r\nfurther to determine the differences between treatments using the Honestly\r\nSignificant Difference (HSD) test at the 5% level. The results showed that the\r\nformulation of wheat flour and breadfruit flour in making crispy brownies had\r\neffect on the moisture content, ash content, texture score, aroma and aftertaste of\r\ncrispy brownies. The best formulation of wheat flour and breadfruit flour for\r\nmaking crispy brownies is P5 treatment (0% wheat flour : 100% breadfruit flour)\r\nwith a water content of 3.54%, ash content of 1.74%, protein content of 5%,\r\naroma score 4.30 (typical of breadfruit), texture score 4.40 (crisp) and aftertaste\r\nscore 4.53 (bitter). Crispy brownies with the best formulation support the\r\ndiversification of breadfruit-based food processing with gluten-free products so\r\nthe products are safe for thosewith gluten allergies.\r\n\r\nKey words: biscuits, breadfruit flour, brownies, wheat flour\r\nPenelitian ini bertujuan mengetahui pengaruh formulasi tepung terigu dan tepung\r\nsukun terhadap kadar air, kadar abu dan sensori brownies crispy yang memenuhi\r\nSNI 2973:2018. Perlakuan formulasi tepung terigu dan tepung sukun terdiri dari\r\n6 taraf perlakuan yaitu P0 (100%:0), P1 (80%:20%), P2 (60%:40%),\r\nP3(40%:60%), P4 (20%:80%) dan P5 (0%:100%). Kesamaan ragam data diuji\r\ndengan uji Bartlett dan kemenambahan data diuji dengan uji Tukey. Data di\r\nanalisis sidik ragam untuk mengetahui pengaruh perlakuan. Data kemudian\r\ndianalisis lebih lanjut untuk mengetahui perbedaan antar perlakuan dengan uji\r\nBeda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa\r\nformulasi tepung terigu dan tepung sukun dalam pembuatan brownies crispy\r\nberpengaruh terhadap kadar air, kadar abu, skor tekstur, aroma dan aftertaste\r\nbrownies crispy. Formulasi tepung terigu dan tepung sukun terbaik pada\r\npembuatan brownies crispy adalah perlakuan P5 (tepung terigu 0% : tepung sukun\r\n100%) dengan kadar air sebesar 3,54%, kadar abu sebesar 1,74%, kadar protein\r\nsebesar 5%, skor aroma 4,30 (khas sukun), skor tekstur 4,40 (renyah) dan skor\r\naftertaste 4,53 (pahit). Brownies crispy perlakuan terbaik mendukung\r\ndiversifikasi olahan pangan berbasis sukun dengan produk bebas gluten sehingga\r\naman untuk yang memiliki alergi gluten.\r\nKata kunci: biskuit, brownies, tepung sukun, tepung terigu"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/82913> <http://purl.org/dc/terms/date> "2024-10-09" .
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