PEMANFAATANTEPUNG TEMPE DENGAN PENAMBAHAN BUBUK KAYU MANISDALAM PEMBUATAN KUKIS DARI SUKUN
| Main Authors: | Cipto, Dedi ', Efendi, Raswen ', Rossi, Evy ' |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Online Mahasiswa (JOM) Bidang Pertanian
, 2016
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| Online Access: |
http://jom.unri.ac.id/index.php/JOMFAPERTA/article/view/12233 http://jom.unri.ac.id/index.php/JOMFAPERTA/article/view/12233/11878 |
Daftar Isi:
- This research was conducted to get the best rate and the best quality in the manufacture of a cookie-breadfruit flour, tempe flour and the addition of cinnamon powder. This study was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications thus obtained 16 experimental units. The treatment in this study was TK1 (Tempe flour 23% and Cinnamon powder 2%), TK2 (Tempe flour 20% and Cinnamon powder 5%), TK3 (Tempe flour 17% and Cinnamon powder 8%), TK4 (Tempe flour 14% and Cinnamon powder 11%). Chemical analysis undertaken is the moisture content, ash content, protein content. Data were analyzed statistically to use traditional analysis of variance (ANOVA). If F count is greater than or equal to F table, then do a further test with Duncan's Multiple Range Test (DMRT) at 5% level. Based on the chemical analysis cookie-TK1 best treatment is treatment with water content of 4.91%, levels abu1,67%, 12.11% protein content that has met the cookie-quality standard (SNI 01-2973-1992). Keywords :Cookies, breadfruit, tempe flour, cinnamon powder