CD Skripsi

Pemanfaatan Tepung Biji Durian Dan Tepung Mocaf Dalam Pembuatan Brownies Kukus

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ABSTRACT
Brownies are a type of dense cake; at first, it was a failed dough where the dough was made of flour, eggs, fat, sugar, and chocolate. The steamed brownies in this research were made using durian seed flour and mocaf flour. This study aimed to obtain the best formulation ratio of durian seed flour to mocaf flour in making brownies. The research used a completely randomized design (CRD) with four treatments and four replications. Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s Multiple Range Test (DMRT) at 5% level. The treatments in this research were the difference in the ratio between durian seed flour and mocaf flour, namely BM0 (100% durian seed flour), BM1 (75: 25), BM2 (50: 50), and BM3 (25: 75). The results showed that durian seed flour and mocaf flour significantly affected protein, fat, carbohydrate, and descriptive sensory tests (colour) of steamed brownies. BM3 (durian seed flour 25: mocaf flour 75) was chosen as the best treatment, which produced steamed brownies with 21.79% moisture, 0.29% ash, 4.3% protein, 16.39% fat, 57.22% carbohydrate, and is preferred hedonically with a description is brown colour, chocolate-scented, sweet taste, and soft texture.
Keyword: durian seed flour, mocaf flour, steamed brownies

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506115464

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506115464

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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