CD Skripsi

Pembuatan Mi Kering Dari Tepung Talas Dengan Penambahan Labu Kuning

---

ABSTRACT
The purpose of this study was to get the best treatment in the utilization of
puree pumpkin on the characteristics of dry noodles. The research method used a
completely randomized design with five treatments and three repetition. The
treatments were addition of puree pumpkin in consecutive: PL1 (0%), PL2 (10%),
PL3 (20%), PL4 (30%) and PL5 (40%). The data were analyzed using analysis of
variance (ANOVA) and then continued with duncan’s multiple range (DMRT) at
5% level. The results showed that the use of puree pumpkin significantly affected
moisture, ash, fat, protein, carbohydrate, rehydration power, and sensory test.
PL4 treatment was chosen as the selected treatment which had 10.40% moisture,
1.70% ash, 0.60% fat, 2.68% protein, 84.60% carbohydrate, 43.22% rehydration
power, and sensory assessmente in descriptive had yellow color, flavouring puree
pumpkin, crumbly, pumpkin taste and overal assessmente hedonically was
favoured by panelists.
Keyword: dry noodles, puree pumpkin, taro flour

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

1506121025

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2022

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

1506121025

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar