CD Skripsi

Kombinasi Tepung Kacang Hijau Dan Buah Nanas Dalam Pembuatan Snack Bars

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The purpose of this research was get appropriated combination of mung bean flour and pineapple and the sensory properties snack bars with the best quality. This research used completely randomized design method with five treatments and three replications. The treatments in this research were KN1 (75% mung bean flour and 25% dried pineapple), KN2 (70% mung bean flour and 30% dried pineapple), KN3 (65% mung bean flour and 35% dried pineapple), KN4 (60% mung bean flour and 40% dried pineapple), KN5 (55% mung bean flour and 45% dried pineapple). The data obtained was analyzed statistically by using ANOVA and DNMRT at 5% level. Results of the research showed that the combination of mung bean flour with dried pineapple for making of snack bars significantly effected on the parameters observed. The best treatment from the research was KN3 (65% mung bean flour and 35% dried pineapple) which had 16.39% water content, 2.54% crude fiber content, 1.73% ash content, 14.22% protein content, 12.31% fat content, and 55.35% carbohydrate content. Overall to result of sensory test preferred by the panelists with descriptions of brown colour, slightly mung bean and pineapple flavor, mung bean and pineapple taste, solid and slightly tender texture. Keywords: Mung bean flour, pineapple, snack bars.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0072)

Penerbit

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

Deskripsi Fisik

xiv, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0072)

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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