CD Skripsi

Pemanfaatan Ubi Jalar Kuning Dan Ampas Kelapa Kering Dalam Pembuatan Kukis

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The objective of this study was to obtain exact formulation of combination of yellow sweet potato puree and dry coconut dregs based on quality standards for making cookies. This study used a completely randomized design (RAL) with five treatments and three replications. The treatments of yellow sweet potato puree and dried coconut dregs on wheat flour consists of UK1 (70% yellow sweet potato puree and 0% dried coconut dregs), UK2 (65% pure yellow sweet potato and 5% dried coconut dregs), UK3 (60% yellow sweet potato puree and 10% dried coconut dregs), UK4 (55% yellow sweet potato puree and 15% dried coconut dregs), and UK5 (50% yellow sweet potato puree and 20% dried coconut dregs). Data were statistically analyzed using ANOVA and DNMRT at 5% level. The result of analysis of variance showed that the formulation of combination of yellow sweet potato puree, dry coconut dregs, and wheat flour had significantly affected water, ash, fat, protein, crude, and carbohydrate content as well sensory assessment. The results showed that the selected treatment was UK3 with which got a moisture content of 3,80%, ash content of 1,87%, fat content of 24,90%, protein content of 7,49%, crude fiber of 4,00% and carbohydrate content of 61,93% with the sensory description yellow in color, yellow sweet potato and coconut pulp flavour, yellow sweet potato and coconut pulp taste and crispy in texture and be liked overall by panelists.
Keywords: Cookies, yellow sweet potato puree and dry coconut dregs.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0012)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2020

Deskripsi Fisik

xv, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0012)

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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