PENGARUH PENAMBAHAN KENTANG (SOLANUM TUBEROSUM L.) DAN SUHU PEMBEKUAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA DONAT KENTANG BEKU

LUBSA, DWIYUDHA AGUNG and Lidiasari, Eka (2022) PENGARUH PENAMBAHAN KENTANG (SOLANUM TUBEROSUM L.) DAN SUHU PEMBEKUAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA DONAT KENTANG BEKU. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of addition potato (Solanum tuberasum L.) and freezing temperature on the physical and chemical characteristics of frozen potato donuts. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and three repetitions of treatment. The first factor was potato concentration and the second factor was freezing temperature. The observed parameters were physical characteristics (degree of swelling, texture, color) and chemical characteristics (moisture content, fat content, crude fiber content). The results showed that potato concentration had significant effects on the degree of development, texture, color (lightness, redness, yellowness), moisture content, fat content and crude fiber content. Freezing temperature had significant effects on color (lightness, redness, yellowness), and fat content. The interaction of potato concentration and freezing temperature had significant effect on color (lightness, redness, yellowness). Based on SNI 01-2000 (moisture content and fat content) A3B2 treatment (potato 40% and freezing temperature -10°C), was the best treatment with the value of moisture content 30.84% and fat content 10.98%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	donat, kentang, pembekuan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 19204 not found.
Date Deposited:	04 Mar 2022 04:28
Last Modified:	04 Mar 2022 04:28
URI:	http://repository.unsri.ac.id/id/eprint/65834

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