CD Skripsi

Pemanfaatan Tepung Talas Dan Tepung Kacang Merah Dalam Pembuatan Crackers

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This research aimed was to get the best crackers from a combination ratio of taro flour and red bean flour in making crackers. Research method used completely randomized design (CRD) experiment which consisted of five treatments and each treatment was repeated three times. Treatments of flour taro and red bean flour were 90:10, 80:20, 70:30, 60:40, and 50:50. Data were statistically analyzed by using analysis of variance and continued with duncan’s new multiple range test at 5% level. The result of this study showed that the ratio of flour taro and red bean flour significantly affected moisture contents, ash contents, protein contents, color, flavour, aroma, and crunchiness. Based on this research, the best treatment are the crackers with flour taro and red bean flour 50:50, which had average of moisture content 2.21%, ash content 2.52%, and protein content 9.07%. Sensory assessment of crackers by panelist showed that this crackers had a brown color, red bean taste, red bean scented, and rather hard textures. Keywords: taro flour, red bean flour, crackers

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0081)

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 (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

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