KAJIAN SIFAT FISIK DAN KIMIA CRACKERS UBI JALAR KUNING (IPOMOEA BATATAS L.) DAN BROKOLI (BRASSICA OLERACEA L.)

LESTARI, WINDA AYU and Rosidah, Umi and Syaiful, Friska (2020) KAJIAN SIFAT FISIK DAN KIMIA CRACKERS UBI JALAR KUNING (IPOMOEA BATATAS L.) DAN BROKOLI (BRASSICA OLERACEA L.). Undergraduate thesis, Sriwijaya University.

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Abstract

This objective research was to determine the effect of the formulations of wheat flour and sweet potato flour and broccoli on the physical and chemical properties of crackers. This research used Factorial Completely Randomized Design (RALF) with two treatment factors, namely factor A (formulation of wheat flour and sweet potato flour) consisting of three treatment levels and factor B (Broccoli) consisting of three levels of treatment. Each tretment was repeated three times. The parameters observed in this study include physical analysis (hardness and color), chemical analysis (moisture content, ash content, protein content, fat content and carbohydrat content be difference). The addition of 20% sweet potato flour and 5% broccoli can be usd as the best percentage based on the texture / hardness of the crackers. The addition of 0% sweet potato flour and 15% broccoli improved the mineral content of the crackers based on the high ash contend produced. The added 40% of sweet potao flour resulted in a crackers texture that consumers still iked and accepted based on protein content.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Crackers, tepung ubi jalar, ubi jalar kuning, brokoli.
Subjects: S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Winda Ayu Lestari
Date Deposited: 16 Feb 2021 02:48
Last Modified: 16 Feb 2021 02:48
URI: http://repository.unsri.ac.id/id/eprint/42897

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