CD Skripsi

Pemanfaatan Gula Sagu Cair Dalam Pembuatan Cookies

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ABSTRACT
The aim of this study was to determine the right ratio of granulated sugar
and liquid sago sugar to obtain cookies are obtained in accordance with SNI. This
study used a completely randomized design (RAL) whit five treatments and three
replications, namely: P0 (granulated sugar 100:0 liquid sago sugar), P1
(granulated sugar 75:25 liquid sago sugar), P2 (granulated sugar 50:50 liquid sago
sugar), P3 (granulated sugar 25:75 liquid sago sugar), P4 (granulated sugar 0:100
liquid sago sugar). The parameters observed were water content, ash content,
protein content, reducing sugar content, descriptive and hedonic sensory test. Data
were statistically analyzed using ANOVA and DNMRT at 5% level. The results
showed that the ratio of granulated sugar and liquid sugar of sago significantly
affected chemical analysis and sensory tests. The result showed that selected
treatment was P0 (granulated sugar 100:0 liquid sago sugar) and P1 (granulated
sugar 75:25 liquid sago sugar) with which got a water content of 6.16% and
6.38%, ash content of 0.96% and 0.86%, protein content of 0.79% and 0.96% and
reducty sugar content of 18.40% and 19.50% with the sensory description
yellowish white in color, no sago sugar aromatic, sweet taste and crunchy texture.
Keywords: Cookies, granulated sugar, liquid sago sugar

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0066)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0066)

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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