PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG AMPAS KELAPA TERHADAP KARAKTERISTIK KUE KOJO

LESTARI, SUCI and Syafutri, Merynda Indriyani (2021) PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG AMPAS KELAPA TERHADAP KARAKTERISTIK KUE KOJO. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of adding coconut pulp flour to the physical, chemical and sensory characteristics of kojo cake. This study used a non-factorial completely randomized design with six treatments. Each treatment repeated 3 times. The factor was the ratio of coconut pulp flour and wheat flour (0 : 100, 50 : 50, 60 : 40, 70 : 30, 80 : 20 and 90 : 10). Parameters observed included physical (color and hardness), chemical (moisture, ash and crude fiber content), and sensory characteristics using hedonic test (color, aroma and taste). The results showed that the ratio of coconut pulp flour and wheat flour had significant effects on hardness, lightness (L*), yellowness (b*), moisture content, ash content and crude fiber content. Kojo cake with 70 coconut pulp flour : 30 wheat flour was the best treatment based on the value of crude fiber (9.02%), and hedonic test scores 2.84 of color, 3,04 of aroma and 3.00 of taste (like). Keywords : kojo cake, coconut pulp flour, crude fiber

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kata kunci : kue kojo, tepung ampas kelapa, serat kasar
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Suci Lestari
Date Deposited:	02 Dec 2021 07:57
Last Modified:	02 Dec 2021 07:57
URI:	http://repository.unsri.ac.id/id/eprint/58561

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