PERBANDINGAN CAMPURAN TEPUNG BERAS HANJELI (Coix lacryma-jobi L) DAN TEPUNG IKAN TONGKOL (Euthynnus affinis C) TERHADAP KARAKTERISTIK FOOD BAR
| Main Authors: | SINTA WINDRIANI DEWI, 133020006, Yusman Taufik, DS, Hervelly, DS |
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| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://repository.unpas.ac.id/33643/1/ABSTRACT.pdf http://repository.unpas.ac.id/33643/2/BAB%201.pdf http://repository.unpas.ac.id/33643/3/COVER.pdf http://repository.unpas.ac.id/33643/ http://teknik.unpas.ac.id |
Daftar Isi:
- The benefit of this reseach is to take advantage of the raw material locally haven’t rais in an raw material like hanjeli rice and mackeral tuna that have added value, by way of flour to have long shelf life. To incrace the use of hanjeli rice flour and mackeral tuna flour in the processing of food and reduce the amount of the use of wheat flour by hanjeli rice flour and mackeral tuna flour of the processing food, like the manufacture of foodbar. The porpuse of this study was to take the ratio of hanjeli rice flour and mackeral tuna flour by the best characteristics from panelist. The experimental design used in this a one factorial pattern in Randomized Block Design (RBD) and replication conducted seven times, resulting in 28 experimental units. Factors used in the study the ratio of hanjeli rice flour and mackeral tuna flour (1: 1, 1: 2, 1: 3, 2: 1, 3: 1, 2: 3 and 3: 2). The main research responses include chemical responses : water content, starch content, protein content, and organoleptic test color attribute, taste, aroma and texture. The result of this research is comparison of hanjeli rice flour and mackeral tuna flour influenced water content, starch content, protein content and organoleptic test with color, taste, smell, and texture attibutes. Keywords : Hanjeli rice flour, mackeral tuna flour and foodbar