CD Skripsi

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

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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

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004110301

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004110301

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 PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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