KARAKTERISTIK FISIK KIMIA DAN SENSORIS ROTI DENGAN SUBSTITUSI TEPUNG KACANG HIJAU GERMINASI (Phaseolus radiatus L.)

GUNAWAN, M SYAHRUL and Malahayati, Nura (2022) KARAKTERISTIK FISIK KIMIA DAN SENSORIS ROTI DENGAN SUBSTITUSI TEPUNG KACANG HIJAU GERMINASI (Phaseolus radiatus L.). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to study the type of germinated mung bean flour and substitution of germinated mung bean flour on physical, chemical and sensory characteristics of bread. The study used a Factorial Completely Randomized Design with two treatment factors and each treatment was repeated three times. The first factor was the type of germinated mung bean flour (A), the second factor was the substitution of germinated mung bean flour (B). Observed parameters physical characteristics (texture and color), chemical characteristics (moisture, ash, protein, fat and carbohydrate) and sensory characteristics using hedonic tests (aroma, taste and texture). The results showed that the substitution of germinated mung bean flour had a significant effect on moisture, texture, color (lightness, redness and yellowness), protein and carbohydrate. The type of germinated mung bean flour had a significant effect on color (lightness and redness) and protein. The interaction between factors A and B had a significant effect on color (lightness and redness) and protein. Treatment 6 hours germinated mung bean flour and 10% germinated mung bean flour substitution was the best treatment based on the highest score of hedonic test with aroma 3.8, taste 3.72 and texture 3.64.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	roti, kacang hijau, tepung kacang hijau germinasi
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	M Syahrul Gunawan
Date Deposited:	27 Oct 2022 03:25
Last Modified:	27 Oct 2022 03:25
URI:	http://repository.unsri.ac.id/id/eprint/81135

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