CD Skripsi

Pemanfaatan Kacang Merah Dan Ubi Jalar Putih Dalam Pembuatan Bolu Kukus

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ABSTRACT
Steamed cake is one of the popular foods. It has a good taste, a soft texture, a sweet taste and a variety of shapes. Related to this, the steamed cake in this study was made from red bean flour and white sweet potato flour. The purpose of this research was to get the best formulation of red bean flour and white sweet potato flour to the quality of the resulting steamed cake. This study used a completely randomized design (CRD) with five treatments and three replications. The treatment in this study was the difference in the ratio of red bean flour and white sweet potato flour, namely KUJ1 (80:20), KUJ2 (70:30), KUJ3 (60:40), KUJ4 (50:50), and KUJ5 (40:60). The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed by the Duncan's new multiple range test (DNMRT) at the 5% level. The results showed that the difference in the ratio of red bean flour and white sweet potato flour significantly affected chemical parameters but did not significantly influence sensory tes parameters. The best formulations of the observed parameters was the KUJ1 formulations which had moisture of 33.86%, ash content of 1.19%, protein content of 9.74%, fat content of 1.09%, carbohydrate content of 54.13%, and crude fiber content of 12.34% with a description of brownish white, between red beans and sweet potatoes aroma, taste between red beans and sweet potatoes and soft tenderness, liked by panelist.
Keywords: red bean flour, steamed cake, white sweet potato flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0050)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

v, 107 hlm.: ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0050)

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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