CD Skripsi

Pemanfaatan Mocaf (Modified Cassava Flour) Dantepung Kacang Hijau Pada Pembuatan Kulit Pai

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ABSTRACT
Pie is a small snack consisting of pie crust and toppings. Generally, pie
crusts come in sheets, rounds, bowls, lotus flowers, etc. The main component in
making cookies is wheat flour. This research aims to obtain the best comparison of
MOCAF and green bean flour on the quality of pie crust. This research was carried
out experimentally using a completely randomized design with four treatments and
four replications. The treatments in this study were a comparison of MOCAF and
green bean flour, namely MK0 (100:0), MK1 (90:10), MK2 (80:20), and MK3
(70:30). The data obtained were analyzed statistically using analysis of variance
and continued with Duncan's Multiple Range Test (DMRT) at the 5% level. The
results showed that the comparison of MOCAF and mung bean flour had a real
influence on moisture, ash, fat, and protein content and descriptive and hedonic
sensory assessments such as color, taste, aroma, and friability. The best treatment
in this study was a comparison of MOCAF flour and green bean flour (70:30) or
MK3 treatment where the moisture content was 4.57%, ash content 1.97%, and
protein content 11.47%. The panelists liked the overall sensory assessment of MK3
(70:30) which had a slightly brown color, aroma of green bean flour, taste of green
bean flour, and slightly crunchy texture, and the panelists liked the hedonic
assessment of color, smell, and texture, while the panelists liked the texture of the
pie crust quite a bit.
Keywords: Green bean flour, modified cassava flour, pie crust.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906111540

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906111540

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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