CD Skripsi

Rasio Tepung Terigu Dan Tepung Kacang Tunggak (Vigna Unguiculata) Dalam Pembuatan Crackers

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Cowpea crackers are one type of biscuits made from a mixture of cowpea flour dough and wheat flour through a fermentation process. This study aimed to obtain the best ratio of cowpea flour additon on the quality of crackers in accordance with SNI 01-2973-1992. The research method used a Completely Randomized Design (CRD) experiment consisting of 5 treatments and 3 repetitions. The treatments of cowpea additon consisted of TKT0 (ratio of 100% wheat flour and cowpea flour 0%), TKT1 (ratio of 90% wheat flour and cowpea flour 10%), TKT2 (ratio of 80% wheat flour and cowpea flour 20%), TKT3 (ratio of 70% wheat flour and cowpea flour 30%) and TKT4 (ratio of 60% wheat flour and cowpea flour 40%) of 100 g of material weight. The data were analyzed statistically by ANOVA, and then continued by Duncan's New Multiple Range Test (DNMRT) at 5% level. The results showed that ratio of wheat flour and cowpea flour significantly affected moisture, ash and protein contents, as well as colour, aroma, taste, texture and overall acceptance. The best treatment was TKT4 (ratio of 60% wheat flour and cowpea flour 40%) with moisture content 5.32%, ash of 1.76%, protein 9.26%, color 4.17 (brown), 3.87 (aroma of cowpea), taste 3.93 (taste Cowpea), texture 3.57 (crunchy) and overall rating with a score of 3.75 (like).
Keywords: wheat flour, cowpea flour, crackers, ratio

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0017)

Penerbit

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

Deskripsi Fisik

ix, 59 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0017)

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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