CD Skripsi

Karakteristik Kulit Pai Dari Pati Sagu Dan Tepung Kacang Hijau

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ABSTRACT
Pie is a snack consisting of pie filling and pie crust that has a sweet or salty
taste, a golden yellow color, a brittle texture, but it’s not easy to crack. The purpose
of this study was to determine the effect of the ratio of sago starch and mung bean
flour on the chemical and sensory characteristics of pie crust, and to obtain the best
formulation. The study was conducted experimentally using a non-factorial
completely randomized design consisting of five treatment levels and four
replications. The treatments were ratio of sago starch and mung bean flour, namely
P1 (75:25), P2 (62.5:37.5), P3 (50:50), P4 (37.5:62.5), and P5 (25:75). The data
obtained were analyzed using ANOVA and followed by the DMRT test at the 5%
level. The results showed that the ratio of sago starch and mung bean flour
significantly affected the water content, ash content, protein content, fat content,
carbohydrate content, and sensory assessment including color, aroma, taste,
brittleness and overall assessment. The best treatment was P3 with a water content
of 4.39%, ash content of 2.29%, protein content of 2.94%, fat content of 26.15%,
and carbohydrate content of 64.23%. The descriptive test results showed that the
pie crust had a golden yellow in color, aromatic and tasted of sago starch and mung
bean flour, and a brittle texture. The hedonic assessment of the color parameter had
a score of 3.75 (like), aroma 3.53 (like), taste 3.46 (slightly like), brittleness 3.60
(like), and overall assessment of 3.51 (like).
Keywords : Mung bean flour, pie crust, sago starch

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106112415

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106112415

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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