KARAKTERISTIK COOKIES UBI JALAR UNGU (IPOMOEA BATATAS L. POIRET)

SULAIMAN, SULAIMAN and Rosidah, Umi (2022) KARAKTERISTIK COOKIES UBI JALAR UNGU (IPOMOEA BATATAS L. POIRET). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the characteristics of purple sweet potato flour. This research was conducted from May 2022 to June 2022. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and each treatment was repeated three times. The first factor is the addition of purple sweet potato flour (100 g, 125 g, and 150 g), the second factor is the use of roasting temperature (170°C, and 200°C). Parameters analyzed include physical characteristics (hardness and color), chemical characteristics (moisture content, ash content, protein, and carbohydrates). The results of this study indicated that the addition of purple sweet potato flour had a significant effect on hardness, color (lightness, redness, yellowness), protein and carbohydrates. Baking temperature has a significant effect on hardness, color (lightness, redness, yellowness), ash content, and carbohydrates. The combination factors A and B significantly affects the hardness.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cookies, tepung ubi jalar ungu, dan suhu pemanggangan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Sulaiman Sulaiman
Date Deposited:	19 Jan 2023 16:09
Last Modified:	19 Jan 2023 16:09
URI:	http://repository.unsri.ac.id/id/eprint/86979

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