?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+FORMULASI+TEPUNG+BENGKUANG+(Pachyrhizus+erosus)+DAN%0D%0ATEPUNG+TERIGU+PADA+PEMBUATAN+BROWNIES+CHIPS&rft.creator=%09Az+Zahra+%2C+Fithri+Salsabila%09&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Brownies+chips+merupakan+camilan+yang+dibuat+dari+adonan+brownies+yang%0D%0Adicetak+membentuk+persegi+tipis+dan+dipanggang+kering+menghasilkan+kepingan%0D%0Abrownies+yang+praktis+dikonsumsi+dan+tahan+lama.+Tujuan+penelitian+ini+adalah%0D%0Amengetahui+formulasi+tepung+bengkuang+(Pachyrhizus+erosus)+dan+tepung+terigu%0D%0Ayang+menghasilkan+brownies+chips+dengan+sifat+sensori+terbaik.+Penelitian+ini%0D%0Adisusun+dalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+enam%0D%0Aperlakuan+dan+empat+ulangan.+Perlakuan+formulasi+tepung+bengkuang+dan+tepung%0D%0Aterigu+terdiri+dari+6+taraf%2C+yaitu+T0+(0%25+%3A+100%25)%2C+T1+(10%25+%3A+90%25)%2C+T2+(20%25+%3A+80%25)%2C%0D%0AT3+(30%25+%3A+70%25)%2C+T4+(40%25+%3A+60%25)%2C+T5+(50%25+%3A+50%25).+Data+dianalisis+menggunakan%0D%0Auji+Bartlett+dan+uji+Tuckey%2C+dilanjutkan+dengan+analisis+ragam+(ANARA)%2C+dan+uji%0D%0Alanjut+BNT+(Beda+Nyata+Terkecil)+pada+taraf+5%25.+Berdasarkan+hasil+penelitian%2C%0D%0Abrownies+chips+dengan+formulasi+tepung+bengkuang+dan+tepung+terigu+yang%0D%0Amenghasilkan+sensori+terbaik+adalah+perlakuan+T4+(40%25+tepung+bengkuang+%3A+60%25%0D%0Atepung+terigu)+yang+memiliki+rasa+manis+dan+khas+coklat%2C+berwarna+coklat%0D%0Akehitaman%2C+bertekstur+renyah+dan+padat%2C+serta+beraroma+khas+brownies+chips.%0D%0AHasil+analisis+kimia+pada+brownies+chips+tersebut+yaitu+kadar+air+3%2C76%25%2C+kadar%0D%0Aabu+2%2C34%25%2C+kadar+protein+13%2C87%25%2C+kadar+lemak+25%2C61%25%2C+kadar+karbohidrat%0D%0A54%2C42%25%2C+dan+kadar+serat+kasar+6%2C01%25.+Adapun+hasil+perhitungan+nilai+kalori%0D%0Abrownies+chips+per+100+gram+adalah+503%2C65+kkal.%0D%0AKata+kunci+%3A+brownies+chips%2C+camilan%2C+bengkuang%2C+tepung+terigu%2C+uji+sensori%0D%0ABrownies+chips+are+a+snack+made+from+brownies+dough+that+is+molded+into+thin%0D%0Asquares+and+baked+dry+to+produce+brownies+chips+that+are+easy+to+consume+and%0D%0Alast+a+long+time.+The+aim+of+this+research+is+to+determine+the+formulation+of+jicama%0D%0Aflour+(Pachyrhizus+erosus)+and+wheat+flour+which+produces+brownies+chips+with%0D%0Athe+best+sensory+properties.+This+research+was+structured+in+a+Complete%0D%0ARandomized+Block+Design+(RAKL)+with+six+treatments+and+four+replications.+The%0D%0Aformulation+treatment+of+jicama+flour+and+wheat+flour+consisted+of+6+levels%2C%0D%0Anamely+T0+(0%25+%3A+100%25)%2C+T1+(10%25+%3A+90%25)%2C+T2+(20%25+%3A+80%25)%2C+T3+(30%25+%3A+70%25)%2C+T4%0D%0A(40%25+%3A+60%25)%2C+T5+(50%25+%3A+50%25).+Data+were+analyzed+using+the+Bartlett+test+and%0D%0ATuckey+test%2C+followed+by+analysis+of+variance+(ANARA)%2C+and+the+Least+Significant%0D%0ADifference+(BNT)+test+at+the+5%25+level.+Based+on+the+research+results%2C+brownies%0D%0Achips+with+a+formulation+of+jicama+flour+and+wheat+flour+that+produces+the+best%0D%0Asensory+results+is+the+T4+treatment+(40%25+jicama+flour+%3A+60%25+wheat+flour)+which%0D%0Ahas+a+sweet+and+distinctive+chocolate+taste%2C+blackish+brown+color%2C+crunchy+and%0D%0Adense+texture%2C+and+aromatic.+typical+brownies+chips.+The+results+of+the+chemical%0D%0Aanalysis+of+the+brownies+chips+were+water+content+3.76%25%2C+ash+content+2.34%25%2C%0D%0Aprotein+content+13.87%25%2C+fat+content+25.61%25%2C+carbohydrate+content+54.42%25%2C+and%0D%0Acrude+fiber+content+6.01%25.+The+calculation+results+for+the+calorific+value+of%0D%0Abrownies+chips+per+100+grams+are+503%2C65+kcal.%0D%0AKey+words+%3A+brownies+chips%2C+snacks%2C+jicama%2C+wheat+flour%2C+sensory+test&rft.publisher=PERTANIAN&rft.date=2024-05-22&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85563%2F1%2FAbstrak%2520Skripsi_Az%2520Zahra%2520Fithri%2520S_2014051057%25281%2529%2520-%2520Az%2520Zahra%2520Fithri%2520Salsabila.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85563%2F2%2FSkripsi%2520Full%2520Tanpa%2520Lampiran_Az%2520Zahra%2520Fithri%2520Salsabila_2014051057%2520-%2520Az%2520Zahra%2520Fithri%2520Salsabila.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F85563%2F3%2FSkripsi%2520Full%2520Tanpa%2520Lampiran%2520dan%2520Pembahasan_Az%2520Zahra%2520Fithri%2520S_2014051057%2520-%2520Az%2520Zahra%2520Fithri%2520Salsabila.pdf&rft.identifier=+++Az+Zahra+%2C+Fithri+Salsabila+++(2024)+KAJIAN+FORMULASI+TEPUNG+BENGKUANG+(Pachyrhizus+erosus)+DAN+TEPUNG+TERIGU+PADA+PEMBUATAN+BROWNIES+CHIPS.++PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F85563%2F