KARAKTERISTIK KULIT LUMPIA DENGAN CAMPURAN TEPUNG BIJI KECIPIR (PSOPHOCARPUS TETRAGONOLOBUS L.) DAN TEPUNG SAGU (METROXYLON SP)

SARI, UMI KURNIA and Priyanto, Gatot (2023) KARAKTERISTIK KULIT LUMPIA DENGAN CAMPURAN TEPUNG BIJI KECIPIR (PSOPHOCARPUS TETRAGONOLOBUS L.) DAN TEPUNG SAGU (METROXYLON SP). Undergraduate thesis, Sriwijaya University.

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Abstract

The research aimed to determine the effect of a mixture of winged bean seed flour (Psophocarpus tetragonolobus L.) and sago flour (Metroxylon sp) as well as duration of heating on the characteristics of kulit lumpia. The research was designed as a Factorial Completely Randomized Design with two treatment factors and each treatment was repeated twice. The first factor was the ratio of flour use (R1 = 0% wheat flour : 50% winged bean seed flour : 50% sago flour, R2 = 10% wheat flour : winged bean seed flour 20% : sago flour 70%), and the second factor (L) was the duration of heating (L1 = 5 minutes, L2 = 8 minutes, L3 = 11 minutes, L4 = 14 minutes, and L5 = 17 minutes). The observed parameters were physical characteristics (texture, elasticity, and color) and chemical characteristics (moisture content and ash content). The results showed that the treatment of flour use ratio (R) had a significant effect on texture, lightness, and yellowness of kulit lumpia, the duration of heating treatment (L) had a significant effect on texture, elasticity, lightness, rednesss, yellownes dan moisture content. The interaction between the treatment factors, the ratio of flour use and the length of duration of heating (RL) had a significant effect on lightness (L*), redness (a*), and yellowness (b*). Keywords: kulit lumpia, winged bean seed, duration of heating.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kulit Lumpia, Biji kecipir, Waktu Pemanasan
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Umi Kurnia Sari
Date Deposited:	16 Mar 2023 07:09
Last Modified:	16 Mar 2023 07:09
URI:	http://repository.unsri.ac.id/id/eprint/90911

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