CD Skripsi

Pemanfaatan Tepung Pisang Kepok Dan Buah Nangka Kering Dalam Pembuatan Snack Bar

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The purpose of this study was to get the best combination of kepok banana flour and dried jackfruit in a snack bar. The research used experimental method by using a complete randomized design (RAL) with five treatments and three replications. The treatments were TN1 (kepok banana flour 80% and dried jackfruit 20%), TN2 (kepok banana flour 70% and dried jackfruit 30%), TN3 (kepok banana flour 60% and dried jackfruit 40%), TN4 (kepok banana flour 50% and dried jackfruit 50%), and TN5 (kepok banana flour 40% and dried jackfruit 60%). Data were statistically analyzed using ANOVA and DNMRT at 5% level. Results of the research showed that utilization of kepok banana flour and dried jackfruit significantly affected to moisture, ash, fat, protein, crude fiber, and carbohydrate content, as well sensory test. Based on this research the best treatment was snack bar kepok banana flour 40% and dried jackfruit 60% which had 24,69% moisture, 2,36% ash, 12,54% fat, 5,07% protein, 1,48% crude fiber, and 55,34% carbohydrate. Result of the sensory test were descriptively colored yellowish brown, jackfruit flavour, jackfruit taste, and rather dense in texture. Result of the hedonic test on color, aroma, taste, texture, and overall assessment were liked by panelists.
Keywords: Snack bar, kepok banana flour, and dried jackfruit

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0011)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2019

Deskripsi Fisik

xi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0011)

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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