CD Skripsi

Pemanfaatan Tepung Kacang Merah Dan Salak Padang Sidimpuan (Salacca Sumatrana R.) Dalam Pembuatan Snack Bar

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The study was purpose to get the best combination of red bean flour and padang sidimpuan (Salacca sumatrana R.) bark. The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were red bean flour 70% : bark fruit 30%, red bean flour 60% : bark fruit 40%, red bean flour 50% : bark fruit 50%, red bean flour 40% : bark fruit 60% and red bean flour 30% : bark fruit 70%. The data obtained were analyzed statistically using Anova and DNMRT at 5%. The research showed that using red bean flour and bark fruit were significantly effected on water content, ash content, fat content, crude fiber content, protein content, carbohydrate content and sensory test. The best snack bar from this research was red bean flour 40% : bark fruit 60% which had water content 23.31%, ash content 1.84%, fat content 14.44%, crude fiber content 8.57%, protein content 13.45%, carbohydrate content 46.94%, and overall assessment of snack bar was preferred by the panelists. Keywords: Snack bar, red bean flour, and bark fruit.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 117 (0039)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Pertanian., 2017

Deskripsi Fisik

viii, 57 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 117 (0039)

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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