CD Skripsi

Penambahan Tepung Biji Cempedak Dalam Pembuatan Roti Tawar

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The purpose of this study was to obtain the best ratio of wheat flour and cempedak seed flour to produce a good quality of white bread. This research was carried out experimentally by using completely randomized design with four treatments and four replications in order to obtain sixteen experiments unit : TC0 (100% wheat flour), TC1 (90% wheat flour and 10% cempedak seed flour), TC2 (85% wheat flour and 15% cempedak seed flour), TC3 (80% wheat flour and 20% cempedak seed flour). Analysis of variance showed that the ratio of cempedak seed flour and wheat flour adding significantly effected on moisture content, ash content, protein content, bread improver, and hedonic sensory. The best treatment of white bread according to chemical analysis and sensory assessment was TC1 (90% wheat flour and 10% cempedak seed flour) which had moisture content 26.60%, ash content 1.64%, protein content 10.27%, and bread improver 252.50%.
Keywords: Cempedak seed flour, wheat flour, white bread.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 117 (0081)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2017

Deskripsi Fisik

xi, 45 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 117 (0081)

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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