PENGARUH SUBSTITUSI PATI GANYONG (CANNA EDULIS KERR.) TERHADAP KARAKTERISTIK BOLU KUKUS PISANG AMBON (MUSA PARADISIACA S.)

NURGENDI, HELDY and Lidiasari, Eka and Parwiyanti, Parwiyanti (2020) PENGARUH SUBSTITUSI PATI GANYONG (CANNA EDULIS KERR.) TERHADAP KARAKTERISTIK BOLU KUKUS PISANG AMBON (MUSA PARADISIACA S.). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of canna starch substitution on physical and chemical characteristics of the steamed banana cake. This research was conducted from August 2020 to December 2020 at the Agricultural Product Chemistry Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. This study used a non-factorial completely randomized design with six treatments and each treatment was repeated three times. The treatment factor was the substitution of canna starch (100: 0, 90:10, 80:20, 70:30, 60:40, 50:50). The parameters observed included physical characteristics (texture and color), chemical characteristics (moisture content and ash content). The results showed that the substitution of canna starch had a significant effects on the texture and color characteristics (lightness, chroma, and hue). The increasing of canna starch substitution increased the value of texture, hue, water content and ash content, whereas the value of lightness and chroma decreased.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pati Ganyong, Tepung Terigu, Pisang Ambon, Bolu Kukus
Subjects:	T Technology > TP Chemical technology > TP368-456 Food processing and manufacture T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 9559 not found.
Date Deposited:	06 Jan 2021 08:45
Last Modified:	06 Jan 2021 08:45
URI:	http://repository.unsri.ac.id/id/eprint/39344

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