PENGARUH SUBTITUSI TEPUNG PISANG KEPOK KUNING (Musa acuminata x Musa balbasiana) PADA TEPUNG TERIGU DENGAN KONSENTRASI RAGI TERHADAP KARAKTERISTIK KUE DONAT

NUGROHO, PRIYADI and Hermanto, Hermanto and Wijaya, Agus (2021) PENGARUH SUBTITUSI TEPUNG PISANG KEPOK KUNING (Musa acuminata x Musa balbasiana) PADA TEPUNG TERIGU DENGAN KONSENTRASI RAGI TERHADAP KARAKTERISTIK KUE DONAT. Undergraduate thesis, Sriwijaya University.

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Abstract

The experiment used a Factorial Completely Randomized Design (RALF) with two factors and each treatment was repeated three times. The first factor was the concentration of yeast (1.2%, 1.4% dan 1.6%) and the second factor was the substitution of kepok banana flour with Wheat Flour (20:80% and 40:60%). The observed parameters included physical (texture and color and degree of development), chemical characteristics (moisture content and ash content)The results showed that theconcentration of yeast had a significant effect onlightness (L*), redness (a*), yellowness (b*), texture, degree of development and ash content. While, The treatment substitution of kepok banana flour with Wheat Flour had a significant effect onlightness (L*), redness (a*), yellowness (b*), texture, degree of development and ash content. Interaction of the two factors showed no significant effect on texture, lightness(a*), andyellowness(b*). The results of average analysis on texture (5.93 gf), lightness(47.44), redness(6.46), yellowness(11.98), degree of development (50.11%), moisture content (8.00%), and ash content (1.53 g).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tepung Pisang Kepok Kuning, Ragi, Donat
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	PRIYADI NUGROHO
Date Deposited:	01 Dec 2021 07:21
Last Modified:	01 Dec 2021 07:21
URI:	http://repository.unsri.ac.id/id/eprint/57228

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