PENGARUH INTRODUKSI UBI JALAR (Ipomoea batatas L.) TERHADAP KARAKTERISTIK GETUK SINGKONG INSTAN

YANTI, HERMI SUSI and Priyanto, Gatot and Rosidah, Umi (2017) PENGARUH INTRODUKSI UBI JALAR (Ipomoea batatas L.) TERHADAP KARAKTERISTIK GETUK SINGKONG INSTAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objectives of this research was to determine the effect of the variety of sweet potato and mix combination on the characteristics of instant cassava getuk. This research was conducted in the Chemical Laboratory of Agricultural Products and Sensory Laboratory Department of Agricultural Technology, Agricultural Faculty, University of Sriwijaya, Indralaya, from March to August 2017. The experiment used Factorial Completely Randomized Design with two factors and each treatment was repeated three times. The first factor was the different variety of sweet potato (purple sweet potato and yellow sweet potato) and the second factor was the mix combination (20% sweet potato + 80% casava, 40% sweet potato + 60% casava, and 60% sweet potato + 40% casava). The Parameters were yield, color (L*, a*, b*), texture, browning index, rehydration ratio, moisturecontent, sugar reduction and the difference test with control (aroma, taste, texture and color). The result showed that the variety sweet potato significant effect on color (L*, a*, b*) and rehydration ratio. The treatment mix combination significant effect on yield, color (L*, b*), texture, rehydration ratio and moisture content. Interaction between variety sweet potato and mix combination significant effect on color (b*) and browning index.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Instant cassava getuk, sweet potato, instant, getuk.
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	26 Nov 2019 04:59
Last Modified:	26 Nov 2019 04:59
URI:	http://repository.unsri.ac.id/id/eprint/18456

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