CRESHA GINA FITRIANY, 123020097 and ELA SUTRISNO, DS (2016) PENGARUH KONSENTRASI TEPUNG OLAHAN UBI KAYU TERHADAP TEPUNG PISANG GORENG (Banana fritter Flour) MENGGUNAKAN REGRESI LINIER SEDERHANA. Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
The purpose of this research is to know the existence of the correlation of the concentration differences of processed cassava starch modified with the results of the analysis of the banana fritterflour. The method of research conducted consisted of two stages, namely the preliminary research and primary research. Preliminary research done that is determining the type of flour (cassava flour, flour mocaf and modified cassava flour) from the results of organoleptic, then processed cassava flour that was selected is done physically and chemical analysis. The main research done that is to determine the existence of a concentration difference kolerasi manioc starch modified with the resulth of the aalysis of the banana fritter flour. The design used is a simple linier regression. As for the factor that is used is the difference in concentration of modified cassava flour (y1) 40%, (y2) 50% and (y3) 60%. Response on this research includes physical response (the degree of whte flour, WHC, OHC), chemistry (analysis of water content, levels of ash, coarse fibre levels and levels of starch), and organoleptic (colour, flavour, taste and texture. The research results showed that these types of flour from organoleptic is modified cassava flour, cassava starch analysis result modified to contain components of flour white degree 60,42%, WHC 41,17%, OHC 21,15%, moisture content of 4,4%, ash levels of 1,75%, fiber levels amounted to 1,86%, starch levels of 67,31%. The difference in consentration of modified cassava starch with the result of the analysis provide a coleration against the degree of white flour, WHC, OHC, moisture contet, ash levels, level of fiber and starch levels. The difference in concentration of modified cassava flour has no effect against the colour, flavour, taste and texture. Key words flour, banan fritter, manioc, concentration
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2016 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 26 Sep 2016 21:43 |
| Last Modified: | 26 Sep 2016 21:43 |
| URI: | http://repository.unpas.ac.id/id/eprint/12923 |
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