PEMBUATAN KERUPUK GENTE DENGAN PERBANDINGAN TEPUNG TAPIOKA / TEPUNG AMPAS TAPIOKA DAN PENAMBAHAN Na-BIKARBONAT (NAHCO3)
| Main Authors: | Jariyah , -, Ratna , Yulistiani, Noor , Subkhan |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
LPPM UPN "Veteran" Jawa Timur
, 2003
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| Subjects: | |
| Online Access: |
http://eprints.upnjatim.ac.id/3170/1/Jurnal_Penelitian_Ilmu%2DIlmu_Pertanian_Vol.3_No.1_Mei_2003.pdf http://www.upnjatim.ac.id http://eprints.upnjatim.ac.id/3170/ |
Daftar Isi:
- The purpose of this research is produce chips made of gente that liked by consument with determine comparison behavior tapioca flour / waste tapioca flour and increasing concentrat Na-bicarbonat (Na-HCO3). This research is using metode Random Complete Program with two factor, that is comparasion of tapioca flour / waste tapioca flour (0; 0,25; 0,50; 0,75%) and each factor replays two time. The research procedur that is made of waste tapioca flour and made oh chips made of gente. Alternatif estimate the best behavior is comparasion behavior tapioca flour / waste tapioca flour 50 : 50% with concentrate Na-bicarbonat 0,25% with result chips made of gente have water contant unripe chips made 9,24% (batter 28,64%), pati contant unripe chips made 60,28% (batter 46,92%) coarse fiber contant unripe chips made 31,13% (batter 23,10%), fat contant unripe chips made 2,06% (batter 1.25%), breed capacity chips made 15,40% and result of organoleptik test that priority is taste favorite test panelist with value is 4,60 (very like) beside colours 3,00 (normal), aroma 2,66 (normal), and tekstur 2,60 (normal).