CD Skripsi

Karakteristik Bubur Instan Berbasis Ubi Jalar Kuning Dan Tempe

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ABSTRACT
Instant porridge is a practical food processed product that is easy for
people to consume and has a soft texture and easy to digest. The purpose of this
research was to get the best formulation of yellow sweet potato and tempeh on the
chemistry characteristics and sensory characteristics of instant porridge. The
research method used a completely randomized design with five treatments and
three replications. The treatments used yellow sweet potato and tempeh with
variation treatment: JT1 (yellow sweet potato and tempeh 90:10), JT2 (yellow
sweet potato and tempeh 80:20), JT3 (yellow sweet potato and tempeh 70:30),
JT4 (yellow sweet potato and tempeh 60:40), and JT5 (yellow sweet potato and
tempeh 50:50). The data obtained were statistically analyzed using analysis of
variance and continued with Duncan's Multiple Range Test (DMRT) at the 5%
level. The results showed that the combination of yellow sweet potato and
tempeh significantly affected moisture, ash, fat, protein and carbohydrate content.
Based on the result of this research, the combination of yellow sweet potato and
tempeh 90:10 was chosen as the best treatments: moisture content 7.79%, ash
content 4.66%, fat content 3.28%, protein content 8.97% and carbohydrate content
76.68%.
Keywords: instant porridge, yellow sweet potato, tempeh

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506115149

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506115149

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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