CD Skripsi

Karakteristik Bika Ambon Tapioka Dengan Puree Ubi Jalar Ungu

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ABSTRACT
Bika ambon is one of the typical cakes from Indonesia. The purpose of this research was to obtain the best ratio of tapioca and purple sweet potato puree on the characteristics of bika ambon. This research used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. If F count equal or bigger than F table, the analysis was continued with the Duncan New Multiple Range Test (DNMRT) at level of 5%. The treatments in this research were without the addition of purple sweet potato (P0), ratio of tapioca and purple sweet potato puree 80:20 (P1), ratio of tapioca and purple sweet potato puree 60:40 (P2), ratio of tapioca and purple sweet potato puree 40:60 (P3), and ratio of tapioca and purple sweet potato puree 20:80 (P4). The results show that the ratio of purple sweet potato puree and tapioca significantly affected the moisture, fat, protein, crude fiber, antioxidant activity, colour, texture, as well as hedonic test, but not significant to sucrose, cavity, flavour and taste. The best formulation of bika ambon was P3 with moisture 38.17%, fat 12.13%, protein 3.83%, sucrose 16.53%, crude fiber 1.23%, antioxidant activity 87.42 ppm. Organoleptic of P3 were colour score 3.53 (purple), aroma score 3.57 (flavored with typical fermentation and typical roast), cavity score of 3.93 (hollow), texture score 4.27 (soft), taste score 3.63 (sweet), and overall acceptance score 3.37 (like).

Keywords: Tapioca, purple sweet potato puree, bika ambon

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0033)

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 (0033)

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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