CD Skripsi

Pembuatan Nuget Nabati Dari Kacang Merah Dan Jantung Pisang

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ABSTRACT
The purpose of this study was to obtain the effect of ratio of red beans and banana flowers on the chemical and sensory characteristics of the nuggets and to obtain the selected treatment. The research method used a completely randomized design with four treatments and four replications, following the DNMRT test at 5% level. The treatment in this study was the ratio between red bean and banana flower with four levels; 40:60, 50:50, 60:40, and 70:30. Parameters observed were moisture, ash, fat, protein, crude fiber content and sensory evaluation. Results of the analysis of variance showed the addition of red bean and banana blossom significantly affected all parameters. The result of the study found that the best treatment was ratio red bean and banana flower 70:30 with a value of 43.00% moisture content, 1.75% ash, 1.37% fat, 16.76% protein and 2.44% crude fiber content with a description of beige color, slightly chewy texture, very red bean taste, and flavored with red bean.
Keywords: Banana flower, nuggets, red bean

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606110842

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606110842

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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