OPTIMASI FORMULASI TEPUNG BERAS KETAN PUTIH DENGAN SUBSTITUSI KEJU EDAM TERHADAP KARAKTERISTIK ULEN KEJU GORENG MENGGUNAKAN PROGRAM DESIGN EXPERT METODA D-OPTIMAL
| Main Authors: | FITRIANI PRATIWI, 123020012, Nana Sutisna Achyadi, Dosen, Yusman Taufik, DS |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2017
|
| Subjects: | |
| Online Access: |
http://repository.unpas.ac.id/15599/1/ABSTRAK.pdf http://repository.unpas.ac.id/15599/2/COVER%20.pdf http://repository.unpas.ac.id/15599/3/PENDAHULUAN%20BAB%201.pdf http://repository.unpas.ac.id/15599/ http://teknik.unpas.ac.id |
| ctrlnum |
15599 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://repository.unpas.ac.id/15599/</relation><title>OPTIMASI FORMULASI TEPUNG BERAS KETAN PUTIH DENGAN SUBSTITUSI KEJU EDAM TERHADAP KARAKTERISTIK ULEN KEJU GORENG MENGGUNAKAN PROGRAM DESIGN EXPERT METODA D-OPTIMAL</title><creator>FITRIANI PRATIWI, 123020012</creator><creator>Nana Sutisna Achyadi, Dosen</creator><creator>Yusman Taufik, DS</creator><subject>S1-Skripsi</subject><description>The purpose of this research is to generate optimal formulation using Design
Expert D-Optimal Method in the making of ulen fries which uses edam cheese as
substitution. The desired benefit of this research, is increasing the economic value of
white glutinous rice by doing product diversivication of white glutinous rice’s
processed product, which is ulen fries with the addition of cheese for the sake of
improving the nutritional value of ulen fries, thus promoting it the useful information
which can be passed to the public and the food industry to improve and develop white
glutinous rice’s processed products further.
The research method includes a preliminary study of preparing white
glutinous rice flour and the primary research involves the early stage of submitting
the raw materials of the formulations that are divided into two variables: the relative
variable and the fixed variable. Relative variable will be incorporated into the
Design Expert D-Optimal Method program using Mixture Component menu, and
then 11 formulations will be acquired to be chemically analyzed and the ensuing
organoleptic will be including fat, carbohydrates, protein, color, flavor, aroma, and
texture.
The Design Expert D-Optimal Method program can determine the optimal
formulation in the manufacturing process of edam cheese ulen fries, providing
predictive assessment chemically of the following contents - carbohydrate content of
30.81%, fat content of 11.07%, and protein content of 12.79%, while in organoleptic
attributes of color of 4.4%, the attribute flavor of 4.3%, the attributes aroma of 3.9%,
and 4.4% of texture attributes. Thus Design Expert recommends the chosen
formulation based on approaching figure of 1.00 desirability, which is the
formulation with the percentage of glutinous rice flour white 51.23%, cheese 18.35%,
and grated coconut 16.40%</description><date>2017-01-31</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://repository.unpas.ac.id/15599/1/ABSTRAK.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unpas.ac.id/15599/2/COVER%20.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unpas.ac.id/15599/3/PENDAHULUAN%20BAB%201.pdf</identifier><identifier> FITRIANI PRATIWI, 123020012 and Nana Sutisna Achyadi, Dosen and Yusman Taufik, DS (2017) OPTIMASI FORMULASI TEPUNG BERAS KETAN PUTIH DENGAN SUBSTITUSI KEJU EDAM TERHADAP KARAKTERISTIK ULEN KEJU GORENG MENGGUNAKAN PROGRAM DESIGN EXPERT METODA D-OPTIMAL. Skripsi(S1) thesis, Fakultas Teknik. </identifier><relation>http://teknik.unpas.ac.id</relation><recordID>15599</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
FITRIANI PRATIWI, 123020012 Nana Sutisna Achyadi, Dosen Yusman Taufik, DS |
| title |
OPTIMASI FORMULASI TEPUNG BERAS KETAN PUTIH DENGAN SUBSTITUSI KEJU EDAM TERHADAP KARAKTERISTIK ULEN KEJU GORENG MENGGUNAKAN PROGRAM DESIGN EXPERT METODA D-OPTIMAL |
| publishDate |
2017 |
| topic |
S1-Skripsi |
| url |
http://repository.unpas.ac.id/15599/1/ABSTRAK.pdf http://repository.unpas.ac.id/15599/2/COVER%20.pdf http://repository.unpas.ac.id/15599/3/PENDAHULUAN%20BAB%201.pdf http://repository.unpas.ac.id/15599/ http://teknik.unpas.ac.id |
| contents |
The purpose of this research is to generate optimal formulation using Design
Expert D-Optimal Method in the making of ulen fries which uses edam cheese as
substitution. The desired benefit of this research, is increasing the economic value of
white glutinous rice by doing product diversivication of white glutinous rice’s
processed product, which is ulen fries with the addition of cheese for the sake of
improving the nutritional value of ulen fries, thus promoting it the useful information
which can be passed to the public and the food industry to improve and develop white
glutinous rice’s processed products further.
The research method includes a preliminary study of preparing white
glutinous rice flour and the primary research involves the early stage of submitting
the raw materials of the formulations that are divided into two variables: the relative
variable and the fixed variable. Relative variable will be incorporated into the
Design Expert D-Optimal Method program using Mixture Component menu, and
then 11 formulations will be acquired to be chemically analyzed and the ensuing
organoleptic will be including fat, carbohydrates, protein, color, flavor, aroma, and
texture.
The Design Expert D-Optimal Method program can determine the optimal
formulation in the manufacturing process of edam cheese ulen fries, providing
predictive assessment chemically of the following contents - carbohydrate content of
30.81%, fat content of 11.07%, and protein content of 12.79%, while in organoleptic
attributes of color of 4.4%, the attribute flavor of 4.3%, the attributes aroma of 3.9%,
and 4.4% of texture attributes. Thus Design Expert recommends the chosen
formulation based on approaching figure of 1.00 desirability, which is the
formulation with the percentage of glutinous rice flour white 51.23%, cheese 18.35%,
and grated coconut 16.40% |
| id |
IOS3183.15599 |
| institution |
Universitas Pasundan |
| institution_id |
127 |
| institution_type |
library:university library |
| library |
Perpustakaan Universitas Pasundan |
| library_id |
310 |
| collection |
Digital Library Universitas Pasundan Bandung |
| repository_id |
3183 |
| subject_area |
Pendidikan Sosial dan Budaya Teknologi Pangan |
| city |
BANDUNG |
| province |
JAWA BARAT |
| repoId |
IOS3183 |
| first_indexed |
2017-02-17T14:30:45Z |
| last_indexed |
2017-07-10T03:18:38Z |
| recordtype |
dc |
| _version_ |
1766044908162908160 |
| score |
17.538404 |