KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KUE WINGKO DENGAN SUBSTITUSI BUBUR RUMPUT LAUT (Eucheuma cottonii) DAN PUREE JAMBU BIJI MERAH (Psidium guajava Linn)
| Main Author: | Meilan, Devi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40542/1/Pendahuluan.pdf http://eprints.umm.ac.id/40542/2/BAB%20I.pdf http://eprints.umm.ac.id/40542/3/BAB%20II.pdf http://eprints.umm.ac.id/40542/4/BAB%20III.pdf http://eprints.umm.ac.id/40542/5/BAB%20IV.pdf http://eprints.umm.ac.id/40542/6/BAB%20V.pdf http://eprints.umm.ac.id/40542/7/Lampiran.pdf http://eprints.umm.ac.id/40542/ |
Daftar Isi:
- Wingko Cake is wet spring food made from glutinous rice dan palm sugar and coconut scars that in a oven with or without adding additional materials other food that allowed the nutrient value of cakes view can be improved by adding ingredients that contain the nurient value echelons which is derived from sea weed (Eucheuma cottonii) and guava red (Psidium guajava Linn.). The addition of congee seaweed (Eucheuma cottonii) and puress guava red (Psidium guajava Linn) useful the increase the umber of nutrients on a cake wingko produced and to know the characteristic of a physical chemical characteristics of wingko cake. Research was done using a random design group was comprised of two factors. I factor the formulation of congee seaweed added (10%, 15%, 20%), factor II formulation of puree guava red added (10%, 15%, 20%) repeated 3 times. The parameters observation done consist of 3 kins of physical analysis includes the intensity of color, texture; chemical analysis includes the level of water,serum proteins,gray level, the concentration on the fat and the level of carbohydrate, the level of coarse fibers, vitamin C and Organoleptik analysis. The results of the study showed that the interaction between the addiotion of congee seaweed and puree guava red and variation of its concentration of research parameters. The addition of congee seaweed and puree guava red on a wingko cake affect the value of the level of water, the level of abu, serum proteins, the concentration of the fat, vitamin c, the intensity of color, and organolepti. The best treatments of physicochemical characteristics were found in dietary fiber with 20% seaweed puree added: 20% red guava puree, and the best treatment of organoleptic characteristics found in the aroma of wingko cake with the addition of 20% seaweed porridge: 15% red guava puree.