CD Skripsi

Pemanfaatan Tepung Bonggol Pisang Sebagai Bahan Baku Pembuatan Flakes Dengan Penambahan Tepung Tempe

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The purpose of this research was obtained the best and ratio of tuber banana flour and tempeh flour in flakes making. These research used to Completely Randomized Design (CRD) with five treatments and three replications, followed by DNMRT test at 5% level. The treatment for this research were BT1 (tuber banana flour 80 g), BT2 (tuber banana flour 75 g + tempeh flour 5 g), BT3 (tuber banana flour 70 g + tempeh flour 10 g),BT4 (tuber banana flour 65 g + tempeh flour 15 g), BT5 (tuber banana flour 60 g + tempeh flour 20 g). Analysis of flakes including moisture, ash, fat, protein, carbohydrate, crude fiber content, and sensory assessment. The best formulation flakes was BT3 with moisture content of 4.70%, ash 2.61%, fat 4.83%, protein 6.69%, carbohydrate 81.70%, crude fiber 10.44%, light brown in color, texture were a bit hard without milk adding and soft with the addition of milk, slightly scented tuber banana flour and tempeh flour, and slightly taste tuber banana flour and tempeh flour.
Keywords: Flakes, tuber banana flour, tempeh flour.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0009)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian - Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xi, 104 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0009)

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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