PENGARUH SUBTITUSI UBI JALAR UNGU (Ipomoea batatas L.) DAN SUHU PEMBEKUAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA DONAT UBI JALAR UNGU BEKU

AULIA, SANDY RIZANO and Lidiasari, Eka (2022) PENGARUH SUBTITUSI UBI JALAR UNGU (Ipomoea batatas L.) DAN SUHU PEMBEKUAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA DONAT UBI JALAR UNGU BEKU. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective research was to determine the effect of the addition of purple sweet potato and freezing temperature on the physical and chemical characteristics of frozen purple sweet potato donuts. The research used a Completely Randomized Design (RALF) with two factors, namely the addition of purple sweet potato concentration and freezing temperature. The observed parameters were physical characteristics (color, texture, and degree of development), chemical characteristics (fat content, crude fiber content and moisture content). The results showed that the addition of purple sweet potato concentration and freezing temperature significantly affected the color and water content. Based on SNI (moisture content, fat content, and degree of swelling), the best treatment in this research were A2B1 with a water content of 30.65%, fat content of 3.46%, and a degree of development of 8.28%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	donat, beku, suhu pembekuan, ubi jalar ungu
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Sandy Rizano Aulia
Date Deposited:	23 Mar 2022 08:17
Last Modified:	23 Mar 2022 08:18
URI:	http://repository.unsri.ac.id/id/eprint/66742

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