KARAKTERISTIK FISIK, KIMIA DAN SENSORIS UDON DENGAN PENAMBAHAN TEPUNG GANYONG (Canna edulis Kerr)

VERNANDA, VIKA and Hamzah, Basuni and Hermanto, Hermanto (2017) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS UDON DENGAN PENAMBAHAN TEPUNG GANYONG (Canna edulis Kerr). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the effect of ganyong flour addition and cooking time on the physical, chemical, and sensory characteristicsof udon. This research was conducted at the Laboratory of Agricultural Chemistry, and Laboratory of Evaluation Sensory, Agricultural Faculty, Sriwijaya University, Palembang, from January to May 2017. The experiment used a Factorial Completely Randomized Design with two factors and each treatment was repeated three times. The first factor was ganyong flour addition (0 gram, 10 gram, 20 gram) and the second factor was cooking time (4 minutes, 5 minutes). The parameters were physical characteristics (texture, color, and elongation), chemical characteristics (moisture content, ash content, and starch content), and sensory characteristics (texture, aroma, color, and taste). The results showed that ganyong flour addition had significant effects on texture, color (lightness), elongation, moisture content, ash content, and starch content. The cooking time had significant effect on texture and moisture content. The interaction of ganyong flour addition and cooking time had significant effect on moisture content. Based on hedonic test, the best treatment was A3B2 with the texture 83.89 gf, lightness 64.04%, chroma 13.06%, hue 72.75%, elongation 16.64%, moisture content 60.66%, ash content 1.17%, starch content 13.39%, and hedonic score for color (2.64), aroma (2.91), taste (2.72) and texture (2.64).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pengolahan Ganyong
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:	Mrs Sri Astuti
Date Deposited:	06 Dec 2019 06:51
Last Modified:	10 Jul 2023 02:03
URI:	http://repository.unsri.ac.id/id/eprint/20316

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