PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KARAKTERISTIK KUE JONGKONG

MUFLIH, MUFLIH and Wijaya, Agus and Lidiasari, Eka (2021) PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KARAKTERISTIK KUE JONGKONG. Undergraduate thesis, Sriwijaya University.

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Abstract

MUFLIH. The Effect of Purple Sweet Potato Flour Substitution on the Characteristics of Jongkong Cake (Supervied by Agus Wijaya dan Eka Lidiasari). This study aimed to determine the effect of purple sweet potato flour substitution on the characteristics of jongkong cake. This research was conducted at the Chemical Laboratory of Agricultural Products and Sensory Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya, from May to June 2021. A factorial completely randomized design was used and and consisted of one factor, namely substitution of rice flour with purple sweet potato flour, and 6 levels of treatment factors. The observed parameters were chemical (water content) and physical properties (color and texture). The results showed that substitusion of rice flour with purple sweet potato flour had no significant effects on the water content, but significant with color (lightness, chroma and hue) and texture of jongkong cake. Based on water content (61.39%), the best jongkong cake was the one which contained no purple sweet potato flour.

Item Type:	Thesis (Undergraduate)
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Muflih Muflih
Date Deposited:	28 Mar 2022 08:02
Last Modified:	28 Mar 2022 08:02
URI:	http://repository.unsri.ac.id/id/eprint/67036

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