CD Skripsi

Pemanfaatan Buah Nanas (Ananas Comosus L.) Dengan Penambahan Tepung Tapioka Dalam Pembuatan Kerupuk

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The purpose of this study was to get the best ratio between tapioca starch and pineapples puree in the making of crackers. The research conducted using a complately randomize design consists of five treatments and each was repeated three times. The treatments performed were PN1 (pineapple puree 20% : 80% starch), PN2 (pineapple puree 30% : 70% starch), PN3 (pineapple puree 40% : 60% starch), PN4 (pineapple puree 50% : 50% starch), PN5 (Pineapple puree 60% : 40% starch ), The data analyzed Statistically using analysis of variance (Anova) and Duncan’s New Multiple Range Test (DNMRT) at 5% level. The result showed that the ratio between pineapple puree and tapioca affected moisture content, ash content, vitamin C content, swelling power, and sensory test. The best crackers from this research was crackers PN4 (50% : 50%) with had moisture content 2,14% ash content 2,49%, vitamin C content 15,96 mg/100 g, swelling power 48,79%, sensory test description color of brownish yellow, scent of pineapple, taste of pineapple, and crunchy texture. A hedonic assessment overall panelis likes the cracker.

Keywords: pineapple puree , tapioka, and crackers.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0029)

Penerbit

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

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0029)

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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