CD Skripsi

Karakteristik Kimia Dan Sensori Snack Bar Dari Labu Kuning Dan Kacang Hijau

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ABSTRACT
Snack bar is a solid rod-shaped food, made from a mixture of dry
ingredients such as cereals, nuts, grains and fruits which formed into one with
binder. Snack bar in this research was made from yellow pumpkin flour and
green beans flour. The purpose of this research was to get the best formulation of
yellow pumpkin flour and green beans flour on the chemical and sensory
characteristics of snack bar based on the commercial product “soyjoy”. This
research was conducted experimentally by using a completely randomized design
with four treatments and four replications. The treatments in this research were
the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20),
LK2 (60:40), LK3 (40:60) and LK4 (20:80). Data obtained were statistically
analyzed using analysis of variance and continued with duncan’s new multiple
range test (DNMRT) at 5% level. The result of this research showed that the ratio
of yellow pumpkin flour and green beans flour significantly affected moisture,
ash, protein, fat, carbohydrate, crude fiber, energy content and sensory evaluation
of color, flavor, density, taste, and overall. The best treatment in this research was
the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29%
moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content,
2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy. The
descriptive test showed that the snack bar had yellowish brown color, a little
flavoring green beans, solid, a little green bean taste and overall assessment
hedonically was favored by panelists.
Keywords: snack bar, yellow pumpkin, green beans

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0005)

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 (0005)

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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