PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TALAS TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS KUE KOJO

ASTARI, FANNY and Hamzah, Basuni and Syafutri, Merynda Indriyani (2019) PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TALAS TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS KUE KOJO. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05031181520033.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_41231_05031181520033_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (12MB) | Request a copy
Preview	Text RAMA_41231_05031181520033_0012065304_0001038201_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (4MB) | Preview
	Text RAMA_41231_0012065304_0001038201_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (545kB) | Request a copy
	Text RAMA_41231_0012065304_0001038201_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (608kB) | Request a copy
	Text RAMA_41231_0012065304_0001038201_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (490kB) | Request a copy
	Text RAMA_41231_0012065304_0001038201_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (280kB) | Request a copy
	Text RAMA_41231_0012065304_0001038201_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (418kB) | Request a copy
	Text RAMA_41231_0012065304_0001038201_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (797kB) | Request a copy

Abstract

The objective of this research was to determine the effect of taro flour additions on physical, chemical, and sensory characteristics of kojo cake. The research was conducted at Agricultural Product Chemical Laboratory and Sensory Laboratory of Agricultural Technology Faculty of Agriculture, Sriwijaya University from January until August 2019. The research used a non Factorial Completely Randomized Design with six treatments and each treatments was repeated three times. The factor was ratio of taro flour and wheat flour (0 : 100, 50 : 50, 60 : 40, 70 : 30, 80 : 20, 90 : 10). The observed parameters were physical (colour and texture), chemical (moisture content, ash content, protein content, fat content and carbohydrate content) and sensory characteristics (apearance, texture, taste and flavour). The result showed that the ratio of taro flour and wheat flour had significant effects on lightness, greenness, yellowness, texture, moisture content, and ash content. Kojo cake with taro flour addition had met the requirement of moisture content and ash content according to SNI 01-4309-1996. Kojo cake of A3 treatment (taro flour 60 % : wheat flour 40 %) was the best treatment according to sensory evaluation (appearance, texture,taste and flavour) which was categorized as liked by most panelists.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Teknologi Hasil Pertanian, Kue Kojo
Subjects:	T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 1924 not found.
Date Deposited:	19 Sep 2019 05:03
Last Modified:	19 Sep 2019 05:03
URI:	http://repository.unsri.ac.id/id/eprint/8071

Actions (login required)

View Item