Pengaruh Subsitusi Tepung Tempe Terhadap Kualitas Nastar
| Main Authors: | Holinesti, Rahmi, Deni, Pupe Selvia |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Pendidikan Tata Boga dan Teknologi
, 2020
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| Subjects: | |
| Online Access: |
http://boga.ppj.unp.ac.id/index.php/jptb/article/view/26 http://boga.ppj.unp.ac.id/index.php/jptb/article/view/26/19 |
Daftar Isi:
- The background of this research is no raw material from tempe flour used in nastar. Tempe has short lifespan, so it breaks down fast (rooten). In order to prevent traders from losing, tempe can be processed into tempe flour so that its economic value increases and reduces dependence on wheat flour. Tempe flour is the result of grinding dried tempe. The tempe flour will be used as the addition in making nastar so that the langu taste will be decrease. The purpose of this study was to determine the effect of substitution of tempe flour as much as 0%, 15%, 30% and 45% on the quality of shape, color, aroma, texture and taste on the nastar produced. This type of research is an experiment using a completely randomized design method. The type of data used is primary data obtained directly from 30 semi-trained panelists by filling out the organoleptic test format. Data will be analyzed by using ANAVA. If there is a significant effect, it will be followed by Duncan's test. The results showed that there was an effect of tempe flour substitution on the quality of the color and the aroma. Meanwhile, there is no real effect on the quality of shapes, textures and flavors. The best research results are on the use of tempe flour as much as 15% (X1) on the quality of shape, color, aroma and taste of nastar.