CD Skripsi

Pengaruh Substitusi Tepung Terigu Dengan Tepung Buah Mangrove Lindur (Bruguiera Gymnorrhiza) Terhadap Mutu Kue Bawang

---

This study aimed to determine the effect of substituting wheat flour with lindur mangrove-fruit flour on the qualityof onion cakes (color, aroma, taste, and texture), to identify the optimal substitution level that met the desired quality standards, and to examine the nutritional composition and characteristics of lindur mangrove-fruit flour as well as its impact on onion-cake quality. The experiment was conducted using a Completely Randomized Design (CRD) with four treatment levels: P0 (100% wheat flour : 0% lindur-fruit flour), P1 (80% : 20%), P2 (60% : 40%), and P3 (40% : 60%), each replicated three times. The best organoleptic and proximate results were obtained in treatment P2 (60% wheat flour : 40% lindur-fruit flour), which yielded moisture content of 4.93%, ash content of 2.62%, protein content of 6.42%, fat content of 34.71%, carbohydrate content of 51.46%, and organoleptic scores of color 8.36, aroma 8.27, taste 8.32, and texture 8.47.

Keywords: Onioncake,substitution, lindurfruitflour, quality

---

دستیابی

Detail Information

سلسلہ عنوان

-

حوالہ نمبر

2004110301

ناشر

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2025

Collation

-

زبان

Indonesia

آئی ایس بی این/آئی ایس ایس این

-

درجہ بندی:

2004110301

Content Type

-

Media Type

-

Carrier Type

-

شامل کریں

-

موضوع(s)

TEKNOLOGI HASIL PERIKANAN

مخصوص تفصیل معلومات

-

Statement of Responsibility

Vina

Other version/related

فائل منسلک کرنا

Comments

---

You must be logged in to post a comment