KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KUE TELUR GABUS DARI TEPUNG BERAS MERAH (ORYZA NIVARA)

SARI, YULINA and Syafutri, Merynda Indriyani and Syaiful, Friska (2021) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KUE TELUR GABUS DARI TEPUNG BERAS MERAH (ORYZA NIVARA). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of the comparison of tapioca and red rice flour on the physical, chemical and sensory characteristics of telur gabus cake. This research was conducted at the Agricultural Product Processing Laboratory and Agricultural Product Chemistry Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, from March to December 2020. This study used a non Factorial Completely Randomized Design with six treatments and each treatment was repeated three times. The treatment factor was the ratio of tapioca and red rice flour (100 : 0, 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50: 50). The parameters observed included physical (color and texture), chemical (moisture content, ash content, and crude fiber content) and sensory characteristics (texture, color, and taste). The results showed that the comparison of tapioca and red rice flour had significant effects on lightness, redness, yellowness, texture, moisture content, ash content and sensory characteristics (colour and taste). Telur gabus cake with A3 treatment (80% tapioca: 20% red rice flour) was the best treatment based on sensory characteristics (color and taste) which were included in the “preferred” category by the panelists

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	tapioka, tepung beras merah, kue telur gabus, serat kasar
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 11045 not found.
Date Deposited:	26 Feb 2021 07:48
Last Modified:	26 Feb 2021 07:48
URI:	http://repository.unsri.ac.id/id/eprint/43347

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