CD Skripsi

Pemanfaatan Mocaf (Modified Cassava Flour) Dan Tepung Kacang Merah Dalam Pembuatan Biskuit

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Biscuits are products made through a dough baking process which generally comes from wheat and other flours, with the addition of other ingredients and food additives. The purpose of this study was to obtain the best ratio of MOCAF and red bean flour to the physicochemical and sensory characteristics of the biscuits produced and in accordance with SNI 2973:2011. This research was conducted experimentally using a completely randomized design (CRD) with five treatments and three replications. The data obtained were analyzed statistically using analysis of variance and continued with Duncan's multiple range test (DMRT) at the 5% level. The treatment in this study was a comparison between MOCAF and red bean flour with five levels; 90:10, 80:20, 70:30, 60:40, 50:50. Parameters observed were moisture content, ash content, protein content, fat content, carbohydrates content, and sensory evaluation. The results showed that the addition of MOCAF and red bean flour had a significant (P

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عنوان فروست

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شماره بازیابی

1706111326

ناشر

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2023

مجموعه

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زبان

Indonesia

شابک/شاپا

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رده بندی

1706111326

Content Type

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Media Type

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Carrier Type

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ویرایش

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موضوع (ات)

TEKNOLOGI PERTANIAN

اطلاعات خاص اثر

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Statement of Responsibility

Vina

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