PENGARUH PERBANDINGAN TEPUNG UBI JALAR DENGAN TEPUNG KETAN DAN SUHU PEMANGGANGAN TERHADAP KARAKTERISTIK COOKIES SAGON KELAPA [Study the effect of sweet potato flour comparison with glutinous rice flour and baking temperature and its interaction with the characteristics sagon coconut cookies.]

Farida Nur Aisyah, Alumni and Bonita Anjarsari, ds and Yudi Garnida, DS (2013) PENGARUH PERBANDINGAN TEPUNG UBI JALAR DENGAN TEPUNG KETAN DAN SUHU PEMANGGANGAN TERHADAP KARAKTERISTIK COOKIES SAGON KELAPA [Study the effect of sweet potato flour comparison with glutinous rice flour and baking temperature and its interaction with the characteristics sagon coconut cookies.]. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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COVER ARTIKEL.doc

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ARTIKEL.doc

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I PENDAHULUAN.doc

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DAFTAR PUSTAKA.doc

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II TINJAUAN PUSTAKA.docx

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III BAHAN DAN ALAT.docx

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KATA PENGANTAR .doc

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IV HASIL DAN PEMBAHASAN.docx

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V KESIMPULAN DAN SARAN.doc

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DAFTAR ISI.doc

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COVER.doc

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Lampiran 1.doc

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LEMBAR PENGESAHAN.doc

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Official URL: http://teknik.unpas.ac.id

Abstract

The purpose of this research was to study the effect of sweet potato flour comparison with glutinous rice flour and baking temperature and its interaction with the characteristics sagon coconut cookies. The benefits of this research to reduce dependence use wheat flour as raw material for making cookies that provide economic value added sweet potatoes. Research shows a comparison flour with glutinous rice sweet potato is not a real influence on organoleptic tests including color, flavor, taste and texture, and does not give effect to the chemical analysis include moisture content, ash content, fat content and total sugar content. Roasting temperature treatment gave a significant effect on organoleptic color, and taste, as well as provide a significant effect on the analysis of water content, and fat content. Interaction concentration ratio of sweet potato flour with glutinous rice flour and baking temperatures not give real effect to all the organoleptic attributes of color, flavor, taste, and texture, and does not give a significant effect on the analysis of moisture content, ash content, fat content and sugar content sagon coconut cookies. Based on the results of testing, volume expansion and ash content in suitable with the terms SNI 01-4307-1996 a3b2 is the selected sample with the concentration ratio sweet potato flour with glutinous rice flour (4:1) and the roasting temperature 1400C produces water levels 2,12%, ash content 2.23%, 37.02% fat, and sugar content of 14.85%. Keywords: cookies, sweet potato flour, baking temperature.

Item Type: Thesis (Skripsi(S1))
Subjects: S1-Skripsi
Divisions: Fakultas Teknik > Teknik Pangan 2013
Depositing User: Irwan Kustiawan
Date Deposited: 23 Aug 2017 02:42
Last Modified: 23 Aug 2017 02:42
URI: http://repository.unpas.ac.id/id/eprint/28760

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