KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK ROTI MANIS DENGAN PERBEDAAN KONSENTRASI TEPUNG TALAS (Colocasia esculenta) DAN KONSENTRASI RAGI

SILVIANI, DEA INTAN and Hamzah, Basuni and Wijaya, Agus (2016) KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK ROTI MANIS DENGAN PERBEDAAN KONSENTRASI TEPUNG TALAS (Colocasia esculenta) DAN KONSENTRASI RAGI. Undergraduate thesis, Sriwijaya University.

Preview	Text RAMA_41201_05121003042_0012065304_0012086803_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (562kB) | Preview
	Text RAMA_41201_05121003042_0012065304_0012086803_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (112kB) | Request a copy
	Text RAMA_41201_05121003042_0012065304_0012086803_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (114kB) | Request a copy
	Text RAMA_41201_05121003042_0012065304_0012086803_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (235kB) | Request a copy
	Text RAMA_41201_05121003042_0012065304_0012086803_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (21kB) | Request a copy
	Text RAMA_41201_05121003042_0012065304_0012086803_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (62kB) | Request a copy
	Text RAMA_41201_05121003042_0012065304_0012086803_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (300kB) | Request a copy

Abstract

The objective of this research was to determine the effect of taro flour and ragi addition on physical, chemical, and sensory characteristics of sweet bread. The experiment used a Factorial Block Randomized Design with two treatments and three replications for each treatment. The first factor was addition taro flour (0%, 2%,4%, and 6%), the second factor was of yeast consentration (0.25%, 0.50% dan 0.75%). The observed parameters were physical (rate of appearance and texture), chemical (moisture content, ash content, protein content, and dietary fiber) and organoleptic test (appearance, texture, aroma, and flavor). The results showed that the addition of taro flour had significant effects on rate of appearance, texture, moisture content and ash content, while the concentration of yeast significant effects on rate of appearance, texture, and ash content. Interaction of two the factors had significant effect on rate of appearance. The best treatment sweet bread with substitutions taro flour with the treatment of A2B2 (taro flour 2% and yeast concentrastion 0.50%) the threatment based on physical and chemical (91.31% of rate of expansion, 304.30 gf of texture, 23.71% of moisture content, 1.31% of ash content, 7.16% of protein content, and 8.94% of dietary fiber).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Sweet bread, taro flour, yeast addition
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	12 Nov 2019 03:48
Last Modified:	12 Nov 2019 03:48
URI:	http://repository.unsri.ac.id/id/eprint/15856

Actions (login required)

View Item