CD Skripsi

Pengaruh Penambahan Bunga Kecombrang Terhadap Daya Terima Dan Kandungan Gizi Kerupuk

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The objective of this study was to obtain the best percentage of torch ginger flower for use in making of crackers. This research was carried out experimentally using completely randomized design (CRD) with five treatments, namely: K1 (torch ginger flower 0%); K2 (torch ginger flower 10%); K3 (torch ginger flower 15%); K4 (torch ginger flower 20%) and K5 (torch ginger flower 25%). The results showed that the treatment level of torch ginger flower use in the making of crackers significant effect on ash, protein, calcium levels of it and inflating power of crackers as well as organoleptic assessment, namely the color, aroma, flavor and crispness, but not significant effect on the water content and the overall assessment of crackers. The treatment of K5 (torch ginger flower 25%) resulted in a better crackers with ash content 5.06%, protein 1.38% 29.31 mg/100g calcium, inflating power of crackers 54.67%, slightly brown color, less distinctive torch ginger flower aroma, typical flavor of torch ginger flower and less crisp, and the overall assessment of this cracker was preferred by the panelists.
Keyword: crackers, torch ginger flower

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 114 (0018)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2014

Deskripsi Fisik

xiv, 36 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 114 (0018)

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

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