CD Skripsi

Pemanfaatan Tepung Pisang Kepok Dan Tepung Tempe Dalam Pembuatan Flakes

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ABSTRACT
Flakes is one of the cereal products in the form of a round, flat, and thin
and practical way of serving. The purposes of this research were to determine and
obtain the best ratio between kepok banana flour and tempeh flour for making
flakes. The study was conducted using a completely randomized design (CRD)
with four treatments and four replications. The treatments in this research were
the difference of the ratio between kepok banana flour and tempeh flour, namely
PT0 (kepok banana flour 100%), PT1 (90:10), PT2 (80:20), and PT3 (70:30).
Data were analyzed using analysis of variance (ANOVA) and then continued with
Duncan’s New Multiple Range Test (DNMRT) at 5% level. The result showed
that the ratio of kepok banana flour and tempeh flour significantly affected
moisture, ash, fat, protein, crude fiber, carbohydrate contents, crispy resistance in
milk, as well descriptive and hedonic sensory tests. The ratio of kepok banana
flour and tempeh flour (70:30) was chosen as the best treatment which had 1,77%
moisture, 3,39% ash, 11,40% fat, 9,23% protein, 5,52% crude fiber, 74,22%
carbohydrate, and crispy resistance in milk 7,61 minutes with a description of
light brown, banana and tempeh flavored, crunchy texture, and banana and
tempeh taste. Hedonic assessment of color, aroma, taste, and overall assessment
were preferred by panelists and the crunchy texture was rather preferred by
panelists.
Keywords: Flakes, kepok banana flour, tempeh flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0021)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0021)

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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