KARAKTERISTIK KUE BLUDER PALEMBANG DENGAN PERBEDAAN KONSENTRASI TEPUNG TALAS BENENG (XANTHOSOMA UNDIPES K. KOCH)

MAWARA, ALGA and Syafutri, Merynda Indriyani (2024) KARAKTERISTIK KUE BLUDER PALEMBANG DENGAN PERBEDAAN KONSENTRASI TEPUNG TALAS BENENG (XANTHOSOMA UNDIPES K. KOCH). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the physical, chemical and sensory characteristics of Palembang bluder cake with a comparison of wheat flour and beneng taro flour. This study used non-factorial Randomized Group Design. The treatment factor was the formulation of wheat flour and beneng taro flour with 6 levels, so 6 treatments were obtained. Each treatment was repeated 3 times. The parameters observed in this study included physical (degree of development, texture, and color), chemical (moisture content, and ash content), and sensory characteristics (taste, texture, and color). The results showed that the formulation of wheat flour and beneng taro flour had significant effect on the value of degree of development, texture, color (lightness, redness, yellowness), moisture content, ash content and sensory characteristics (taste, texture, color). The best treatment in this study was A2 (80%:20%) based on the value of texture, color (lightness, redness, and yellowness), moisture content, ash content and hedonic test for (taste, texture and color) of Palembang bluder cake (hedonic scale:like).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	talas beneng, tepung, kue bluder Palembang.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Alga Mawara
Date Deposited:	10 Jul 2024 07:23
Last Modified:	10 Jul 2024 07:23
URI:	http://repository.unsri.ac.id/id/eprint/150027

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