CD Skripsi

Pemanfaatan Tepung Talas Dan Tepung Kacang Hijau Dalam Pembuatan Flakes

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The purpose of this research was to determine and obtain the bestratio between the taro flour and mung bean flour for making flakes. Thisresearch useda Completely Randomized Design (CRD) with 5treatments and 3 replications. The ratio of taro flourand mung bean flour 90:10, 80:20,70:30, 60:40,and 50:50. Data were statistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test(DNMRT)test at 5% level.Results of ANOVA showed that the ratio of taro flour and mung bean flour, significantly affectedmoisture content, ash content,fat content, protein content, carbohydrate content, crude fiber contents,anddurability crunchy in milk, as well as descriptive and hedonic sensory test.The best treatment wasthe ratio of taro flour and mung bean flour50:50 which had moisture 2.44%, ash 2.32%, fat 1.02%, protein 9.33%, carbohydrate 84.88%, crude fiber content 2.97%, and durability crunchy in milk for 4.43 minutes. Overall to result of sensory test preferred by the panelist with descriptions of slightly yellow, flavorfull taro and mung bean, mung bean test, and crunchy texture.
Keywords: flakes, taro flour, mung bean flour.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0020)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian - Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

x, 78 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0020)

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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