CD Skripsi

Penambahan Tepung Biji Durian (Durio Zibethinus Murr) Dalam Pembuatan Roti Tawar

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The purpose of this study was to obtain the best ratio of durian seed flour and wheat flour to produce a good quality white bread. This research was carried out experimentally by using completely randomized design (CRD) with five treatments and four replications in order to obtain twenty experiments unit. Analysis of variance showed that the ratio of the addition of durian seed flour and wheat flour significantly affected the moisture content, ash content, protein content, fat content, carbohydrate content, bread improver, assessment of organoleptic descriptive test on color, flavor, taste and texture and assessment of hedonic organoleptic test on parameters is flavor. The choosen white bread treatment according to chemical analysis and organoleptic test of descriptive and hedonic is P2 treatment (85% wheat flour : 15% durian seed flour) which has moisture content of 27.53%, ash content of 1.65%, protein content of 13.46%, fat content of 5.28%, carbohydrate content of 52.08%, and bread improver of 222.50%, while the assessment of descriptive organoleptic is white brown colored (3,20), unstasted durian (1,92), little bit of durian seed flavor (3,16) , soft texture (4,04) and the overall assessment of hedonic test is liked by panelist (4,04).
Keywords: durian seed flour, wheat flour, white bread.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 116 (0048)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2016

Deskripsi Fisik

x, 47 hlm.: ill.; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

06 03. 116 (0048)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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