PENGARUH PENAMBAHAN TEPUNG TALAS (Colocasia esculenta) TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK UDON

FATIMAH, SITI and Priyanto, Gatot and Hamzah, Basuni (2017) PENGARUH PENAMBAHAN TEPUNG TALAS (Colocasia esculenta) TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK UDON. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine effect of taro flour (Colocasia esculenta) on characteristic and organoleptic of udon. The experiment was conducted at Chemical of Agricultural Product Laboratory at Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, from March 2017 to August 2017. The experiment used a Factorial Completely Randomized Design with two factors and each treatment was repeated three times. The first factor is the addition of flour (0% taro flour and 15% taro flour) and the second factor was cooking time (2 minutes, 4 minutes, 6 minutes, and 8 minutes). The parameters were physical characteristics (hardness, color and elongation), chemical characteristics (moisture content and ash content) and hedonic test (texture, taste and color). The results showed that the addition taro flour and the cooking time had significant effect on hardness, color (chroma, hue), elongasi, moisture content and ash content. Based on avarage point, the best treatment was A2B1 (15% taro flour and cooking time 2 minute) with the hardness of 96.80gf, lightness 67.70%, chroma 14.76, hue 70.69o, elongation 19.00%, total moisture contents 59.77%, ash contents 0.31% and hedonic scores for texture 2.85, taste 2.66, and color 2.8.

Item Type:	Thesis (Undergraduate)
Subjects:	S Agriculture > S Agriculture (General) > S588.4-589.6 Agricultural physics. Including radioisotopes in agriculture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	12 Dec 2019 04:28
Last Modified:	12 Dec 2019 04:28
URI:	http://repository.unsri.ac.id/id/eprint/21498

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