Mikroskopi dan Sifat Organoleptic Kue Kering Fungsional dari Pati Garut (Maranta arundinaceae L.) Termodifikasi
| Main Authors: | Damat, Damat, Tain, Anas, Handjani, Hany, Khasanah, Uswatun |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Jurnal Aplikasi Teknologi Pangan
, 2017
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/57825/15/Damat%20Tain%20Handjani%20Khasanah%20-%20Modified%20Arrowroot%20Starch%20Pastries.pdf http://eprints.umm.ac.id/57825/ http://jatp.ift.or.id/index.php/jatp/article/view/266 |
Daftar Isi:
- stract This study was conducted using a completely randomized design Simple (RAL). The treatments were the proportion of modified arrowroot starch (0%, 25%, 50%, 75% and 100%). Product analysis includes an analysis of granule size, texture, shape and organoleptic properties. The results of this study showed that the substitution of modified arrowroot starch very significant effect on the physical properties, organoleptic pastries produced. Arrowroot starch granule shape is round and smooth surface, while the shape of modified arrowroot starch granules are irregular and rough surfaces. Arrowroot starch granules have a size of 9.35 to 35.6 μm, whereas the modified arrowroot starch granules have a size of 193-439 lm. Granulated pastries are also irregular with a size of about 175- 649 lm. Based on physical properties, pastries suite is K3 treatment, 9.72 N hardness (soft), treatment K5. Based on the test known that the organoleptic properties of pastries treatment K3 has a color of 2.65 (draw), aroma 2.80 (savory), and 1.70 texture (soft).