PENGARUH PERBANDINGAN TEPUNG BIJI KACANG KORO PEDANG DENGAN TEPUNG TEMPE KACANG KORO PEDANG (Canavalia ensiformis L) TERHADAP KARAKTERISTIK FLAKES
| Main Authors: | Mutiani Zulhanifah S, 11.3020.074, Dede Zainal Arief, DS, Tantan Widiantara, DS |
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| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
http://repository.unpas.ac.id/3539/1/LaporanTugas%20Akhir.doc http://repository.unpas.ac.id/3539/2/ARTIKEL.doc http://repository.unpas.ac.id/3539/ http://teknik.unpas.ac.id |
Daftar Isi:
- ABSTRACT The aim of this research was to increasing utilization of koro pedang bean as basic material local. The purpose of this research was to know whether there was an increase of protein content on koro pedang bean after processed into tempeh flour koro pedang bean and to know the comparison between flour seed koro pedang bean bean with tempeh flour koro pedang toward the characteristics of flakes was made. Research methodology includes physical responses and organoleptic responses. Physical responsed consists of hardness test and absorbency test while organoleptic responses of the color, flavor, texture before brewed, texture after brewed and aroma. Preparation of raw materials in the production of koro pedang bean tempe flour and analysis of raw materials (HCN content, protein content and water content) was performed before the research began.The experimental design used was Randomized Block Design (RAB) with 1 factor that is factor flour seed koro pedang bean with tempeh flour koro pedang bean (3:1 ; 2:1 ; 1:1 ; 1:2 ; 1:3). Doing 5 refrain and treatment device consists of 25 treatments. The treatment is selected from the main study treatment a3 (comparison flour seed koro pedang bean and tempeh flour koro pedang bean 1:1) while protein content 9,95%, carbohydrate content 10,67%, water content 1%, ash content 1%, fyber content 5,82%. Keywords : Utilization, Flakes, Koro Pedang Bean, Comparison Flour