KARAKTERISTIK FISIK, KIMIA DAN SENSORIS DONAT BERBAHAN MODIFIED CASSAVA FLOUR (MOCAF) DAN PUTIH TELUR

YOLANDA, RIZKY and Pratama, Filli and Wijaya, Agus (2017) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS DONAT BERBAHAN MODIFIED CASSAVA FLOUR (MOCAF) DAN PUTIH TELUR. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was determine the effect of egg white addition and fermentation time on physical, chemical, and sensory characteristics of mocaf (modified cassava flour) doughnut. The research used a Factorial Random Block Design consisting of two factors and was carried out in triplicates. The first factor was egg white (A factor) addition consisting of two levels, namely powder and liquid egg white, whereas the second one was fermentation time (B factor) consisting of three levels, namely 30, 60 and 90 minutes. The following parameters were observed, including physical (texture, color, degree of development), chemical (moisture content, fat content, protein content), and sensory characteristics using hedonic test for the texture, color, flavor and taste. The results indicated that egg white addition had significant effects on water content, lightness, and chroma. On the other hand, fermentation time showed significant effect only on the degree of development. However, interaction of the two factors had no significant effects on all parameters. The A2B2 sample (liquid egg white with 60 minutes fermentation) was the best treatment with the following characteristics: development grade of 91.31, texture of 120.43 gf, lightness of 59,27%, chrome of 23.30%, hue of 64.11 º, moisture content of 21.19%, protein content of 2.7% and average hedonic scores for texture, color, flavor and taste of 2.88, 3.24, 2.52 and 2.96, respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Karakteristik Cassava Flour, Putih Telur
Subjects:	T Technology > TJ Mechanical engineering and machinery > TJ1480-1496 Agricultural machinery. Farm machinery
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	29 Nov 2019 08:22
Last Modified:	10 Jul 2023 01:58
URI:	http://repository.unsri.ac.id/id/eprint/19280

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