CD Skripsi

Pemanfaatan Tepung Wortel Dalam Pembuatan Brownies Panggang

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The purpose of this research was to obtain the best formulation ratio of
wheat flour and carrot flour based on nutritional value characteristics and sensory
analysis in making of roasted brownies. The research used a completely
randomized design (CRD) with 5 treatments and 3 replications, which followed
by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatment of
the research was the difference in the formulation ratio of wheat flour and carrot
flour, included TW1 (90 : 10), TW2 (80 : 20), TW3 (70 : 30), TW4 (60 : 40) and
TW5 (50 : 50). The result showed that the ratio of use between wheat flour and
carrot flour significantly affected all observational parameters both chemically
and sensory, except colors and aromas which has no real effect. Based on the
result of this research, TW3 is chosen as the best treatment with 14,18% moisture
content, 1,62% ash content, 5,86% protein content, 21,51% fat content, 56,83%
carbohydrate content, 4,23% crude fiber content, 0,89 μg/g β-carotene content and
is preferred hedonically with a description of very brown color, chocolate-scented,
taste sweet, and rather smooth texture.
Keywords: carrot flour, roasted brownies, brownies

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0024)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian - Teknologi Pertanian., 2020

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0024)

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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