KARAKTERISTIK FISIK, KIMIA DAN SENSORIS TORTILLA DENGAN PENAMBAHAN TEPUNG KACANG MERAH

SAPUTRA, JERY MEGA and Syafutri, Merynda Indriyani and Syaiful, Friska (2019) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS TORTILLA DENGAN PENAMBAHAN TEPUNG KACANG MERAH. Undergraduate thesis, Sriwijaya University.

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Abstract

JERY MEGA SAPUTRA. Physical, Chemical and Sensory Characteristics of Tortilla with Red Bean Flour Addition (Supervised by MERYNDA INDRIYANI SYAFUTRI and FRISKA SYAIFUL). Tortilla are one of the snack products that are quite popular among the people. In general, tortilla are made from corn which contain high energy but the protein content in relative low. One of the efforts to increase the protein content of tortilla is by substitution basic ingredients from nuts such as red bean. The objective of this research was to study the effect of red bean (Phaseolus vulgaris L.) flour addition on physical, chemical and sensory characteristics of tortilla. The research was started from September 2018 to March 2019 at Agricultural Product Chemical Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. The experiment used a Completely Randomized Design (non factorial). The factor was proportion of corn flour and red bean flour with eight level treatments (F) consisting of F1 (100% : 0%), F2 (90% : 10%), F3 (80% : 20%), F4 (70% : 30%), F5 (60% : 40%), F6 (50% : 50%), F7 (40% : 60%), dan F1 (100% : 0%), F8 (30% : 70%). The parameters were physical characteristics (color and texture), chemical characteristics (moisture content, ash content, protein content, fat content, carbohydrate content and food fiber content), and sensory characteristics (taste, texture, and color). The results showed that the proportion of corn flour and red bean flour had significant effects on lightness, redness, yellowness, moisture content, ash content, and sensory characteristics (taste, texture, and color).The best treatment based on the sensory characteristics (taste, texture, and color) and protein content was F5 with proportion 60% of corn flour : 40% red bean flour with a mean value lightness 46.60; redness 13.40; yellowness 12.53; texture 439.27 gf; moisture content 5.56%; ash content 2.48%; protein content 9.57%; fat content 14.85%; carbohydrate content 67.53%; food fiber content 7.793%; hedonic score of taste 2.97 (like); hedonic scorer of texture 2.97 (like) and hedonic score of color 2.87 (like).

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Tortilla, corn flour, red bean flour
Subjects: S Agriculture > S Agriculture (General) > S589.7 Agricultural ecology (General)
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Users 2701 not found.
Date Deposited: 29 Oct 2019 04:14
Last Modified: 29 Oct 2019 04:14
URI: http://repository.unsri.ac.id/id/eprint/13615

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