CD Skripsi

Pemanfaatan Tampilan Sagu Dan Tepung Kacang Hijau Dalam Produksi Serpihan

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Flakes are ordinary flat shaped cereal products used for breakfast made from various cereal flours such as wheat, corn, and rice that are consumed with the addition of milk or without milk. Sago starch and mung bean flour can be used as an alternative to wheat flour. The purpose of this study was to determine the effect of the ratio of sago starch and mung bean flour on the physicochemical, organoleptic, and the best ratio of flakes. The research was conducted experimentally using a completely randomized design with four treatments and four replications. The flakes treatments in this study were the ratio of sago starch and mung bean flour, namely SH1 (20:80), SH2 (30:70), SH3 (40:60), and SH4 (50:50). The data obtained was analyzed statistically using the analysis of variance test and followed by Duncan's multiple range test at the 5% level. The result showed that the ratio of sago starch and mung bean flour significantly affected moisture, ash, protein, fat, carbohydrate, crude fiber content, absorption measurement, and crispiness as well as sensory assessment consisting of descriptive and hedonic tests. The best treatment was SH2 (30:70) with moisture content 3.61%, ash content 2.51%, protein content 11.61%, fat content 2.73%, carbohydrate content 79.52%, fiber content 5.29%, water absorption 10.33%, and crispiness 9.82 minutes with description the flakes had yellowish brown in color, slightly aroma green beans, tastes a bit like green beans, crunchy, and the overall rating was liked by the panelists.
Keywords: flakes, sago starch, green beans flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906111445

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906111445

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

Vina

Versi lain/terkait

Lampiran Berkas

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