CD Skripsi

Pemanfaatan Tepung Pisang Raja Sebagai Bahan Baku Pembuatan Non-Flaky Crackers

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The purpose of this research was to get the best formulation of wheat and king banana flour in making of non-flaky crackers. This study used Completely Randomized Design with five treatments and three replications. The treatments for this study were TR1 (100 g wheat), TR2 (45 g wheat : 55 g king banana flour), TR3 (30 g wheat : 70 g king banana flour), TR4 (15 g wheat : 85 g king banana flour), and TR5 (100 g king banana flour) in formulation of non-flaky crackers. Data were analyzed statistically using ANOVA and followed by DNMRT test at 5% level. Results of ANOVA showed that the ratio of wheat and king banana flour significantly affected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and sensory assessment. The best treatment in this study was TR4 (15 g wheat : 85 g king banana flour) which had moisture content 3.57%, ash content 3.42%, protein content 9.04%, fat content 11.48%, carbohydrate content 72.49%, and crude fiber content 5.45%. Descriptive sensory test showed that the best non-flaky crackers had brown colour, a bit scented banana aroma, hard texture, and slightly banana taste. Keywords: Non-flaky crackers, wheat, king banana flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0067)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0067)

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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