KARAKTERISTIK FISIK KIMIA DAN ORGANOLEPTIK BISKUIT TINGGI SERAT DENGAN PENAMBAHAN TEPUNG UBI JALAR UNGU VARIETAS GUNUNG KAWI ( Ipomoea batatas L.)
| Main Author: | Maharani, Adelia Ruriyana |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/48355/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/48355/2/BAB%20I.pdf http://eprints.umm.ac.id/48355/3/BAB%20II.pdf http://eprints.umm.ac.id/48355/4/BAB%20III.pdf http://eprints.umm.ac.id/48355/5/BAB%20IV.pdf http://eprints.umm.ac.id/48355/6/BAB%20V.pdf http://eprints.umm.ac.id/48355/7/LAMPIRAN.pdf http://eprints.umm.ac.id/48355/ |
Daftar Isi:
- Biscuits made from wheat flour. Wheat flour is obtained by import. This problem can be reduced by utilizing local resources such as purple sweet potato flour. The purpose of this study was to determine the effect of the concentration of purple sweet potato flour on the physical, chemical and organoleptic qualities of purple sweet potato biscuits. The research method used is a simple Randomized Block Design (RBD). The factor used is the difference in concentration of purple sweet potato flour 0%, 20%, 40%, 60%, 80% and 100%. The parameters observed were: water content, moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, anthocyanin content, antioxidant activity, color intensity (L, a, b), fracture, and organoleptic ( texture, taste, and aroma). The results showed that there was an effect of the concentration of purple sweet potato flour on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, anthocyanin content, antioxidant activity, brightness (L), redness (a +), yellowish ( b +), fracture, taste, aroma and texture of purple sweet potato biscuits. The best formulation was obtained at T4 treatment (purple 80% sweet potato flour: 20% flour) which has a moisture content of 4.25%, 0.62% ash content, 5.892% protein content, 15.880% fat content, 73.394% carbohydrate content, crude fiber 10.186%, anthocyanin level 8,434, antioxidant activity 83,564, color intensity (L = 40,65; a = +5,9; b = + 4,2), fracture 20,070N, texture 4,25 (crisp), taste 4 (delicious), and aroma 3.75 (delicious).