CD Skripsi

Penggunaan Tepung Komposit Dari Pisang Kepok, Ampas Kedelai Dan Ampas Kelapa Pada Pembuatan Snack Bar

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ABSTRACT
The purpose of this study was to obtain the best formulation of a combination of kepok banana flour, soybean pulp flour and coconut pulp flour on the chemical content and sensory quality of snack bars. This research was carried out experimentally using a complete randomized design (CRD) with five treatments and four replications so that 20 experimental units were obtained. The treatments in this study were P1 (60% kepok banana flour, 10% soybean pulp flour, and 30% coconut pulp flour), P2 (60% kepok banana flour, 15% soybean pulp flour, and 25% coconut pulp flour), P3 (60% kepok banana flour, 20% soybean pulp flour, and 20% coconut pulp flour), P4 (60% kepok banana flour, 25% soybean pulp flour, and 15% coconut pulp flour), and P5 (60% kepok banana flour, 30% soybean pulp flour, and 10% coconut pulp flour). Parameters observed included moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and descriptive and hedonic sensory tests including color, aroma, texture, taste, and overall assessment of snack bars. The data obtained will be analyzed statistically using analysis of variance (ANOVA) and further tests using Duncan's multiple range test (DMRT) at the 5% level. The best treatment formulation is treatment P5, which is a snack bar with a ratio of 60% kepok banana flour, 30% soybean pulp flour, and 10% coconut pulp flour. Treatment P5 has a moisture content of 26.09%, ash content of 2.35%, protein content of 14.70%, fat content of 14.83%, carbohydrate content of 42.27%, and crude fiber content of 5.97%. The selected treatment has a brown color, mild soy aroma, soft texture, and mild soy taste.
Keywords: snack bar, banana kepok flour, soybean pulp flour, coconut pulp flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806111331

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806111331

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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