CD Skripsi

Karakteristik Kulit Pai Dari Modified Cassava Flour (Mocaf) Dantepung Kacang Merah

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ABSTRACT
The development of bakery products has increased the demand for alternatives to
wheat flour, particularly for individuals with dietary restrictions. This study aimed
to investigate the characteristics of pie crust made from Modified Cassava Flour
(MOCAF) and red bean flour at various ratios. The experimental method used a
completely randomized design (CRD) with four treatments: MK1 (90% MOCAF,
10% red bean flour), MK2 (85% MOCAF, 15% red bean flour), MK3 (80%
MOCAF, 20% red bean flour), and MK4 (75% MOCAF, 25% red bean flour).
The parameters assessed included moisture content, ash content, protein content,
fat content, and sensory evaluation (color, aroma, taste, and crispness) using both
descriptive and hedonic tests. The results indicated that increasing the red bean
flour proportion significantly affected the pie crust's sensory characteristics and
nutrient content. MK4, with a ratio of 75% MOCAF and 25% red bean flour,
produced the highest hedonic scores for color (3.63), taste (3.50), aroma (3.86),
and crispness (4.18), which was the most preferred by panelists. Proximate
analysis revealed that MK4 had a moisture content of 4.21%, ash content of
1.88%, protein content of 9.94% and fat content of 26,09%. In conclusion, the
addition of red bean flour to MOCAF in the pie crust formulation improved its
sensory quality and nutritional value, making it a suitable alternative for healthier
bakery products.
Keywords: Characteristics, MOCAF, pie crust, red bean flour, sensory

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113459

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113459

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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