PENGARUH JENIS DAN KONSENTRASI TEPUNG CANGKANG TELUR TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK COOKIES

NARUMI, NARUMI and Malahayati, Nura and Parwiyanti, Parwiyanti (2019) PENGARUH JENIS DAN KONSENTRASI TEPUNG CANGKANG TELUR TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK COOKIES. Undergraduate thesis, Sriwijaya University.

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Abstract

NARUMI. Effect Of Type And Concentrations Of Eggshell Flour On Physical,Chemical, And Sensory Characteristic Of Cookies (Supervised by NURA MALAHAYATI and PARWIYANTI). The objective of the research was to analyze effect of source and concentrations of eggshell flour on physical, chemical and sensory characteristic of cookies. This research was conducted by using Factorial Completely Randomized Design (FCRD) with two factors. The first factor was type of eggshell (chicken and duck) and the second factor was concentration of eggshell flour (5%, 10% and 15%). The observed parameters were colour, hardness, water content, ash content, calsium content, and organoleptic test (aroma, hardness and taste). The results showed that type egshell flour had significant effect on hardness, water content, colour (c and h*), ash content, concentration of eggshell flour had significant effect on hardness, colour (c and h*), water content, ash content, and the interaction of two factor had signification on colour (c and h*) and organoleptic (hardness, taste and colour) . Based on organoleptic test (the highest score of hardness, taste and colour), the concentration of 5% duck eggshell flour was the best treatment for cookies.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tepung Cangkang Telur, Kalsium, Cookies
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 809 not found.
Date Deposited:	06 Aug 2019 02:49
Last Modified:	06 Aug 2019 02:49
URI:	http://repository.unsri.ac.id/id/eprint/2096

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