CD Skripsi

Penggunaan Tapioka Dan Pati Sagu Sebagai Bahan Baku Pembuatan Boba

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ABSTRACT
Boba or bubble pearl is a chewy ball made from tapioca that gives a chewy
and elastic texture. The high amylose content in sago starch gives it stronger and
more stable gel properties, which can potentially improve the stability of boba's
texture. Sago starch which has a higher amylose content has the potential to increase
the stability of the boba texture. The purpose of research was to determine the effect of
ratio tapioca and sago starch on the physicochemical and sensory properties of boba and to
obtain the selected ratio. The research was conducted experimentally using a completely
randomized design with four treatments and four replications. The treatments were a ratio
of tapioca and sago starch namely P1 (40:60), P2 (30:70), P3 (20:80), and P4 (10:90). The
data obtained were statistically analyzed using analysis of variance and followed by
Duncan's multiple range test (DMRT) at a 5% level. The research result showed that
the ratio of tapioca and sago starch had a significant effect on moisture content, ash,
protein, fat, carbohydrates and sensory assessment of boba. The best treatment was
P4 with an chemical analysis results showed a moisture content of 58.59%, ash
content of 0.06%, protein content of 0.58%, fat content of 0.49%, and carbohydrate
content of 40.26%. Descriptive sensory test showed that the boba treatment P4 had
a chewy and slightly firm texture. Hedonic sensory test for P4 was favored by
panelists for its chewiness, firmness, and overall assessment.
Keywords : Bubble pearl, sago starch, tapioca

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906124813

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906124813

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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