PENGARUH PERBANDINGAN BAHAN PENGISI DAN LABU KUNING TERHADAP KARAKTERISTIK SNACK LABU KUNING (Churcubita moschata)

Agus Purnomo, Alumni TP and Leni Herliani Afrianti, ds and Sumartini, DS (2016) PENGARUH PERBANDINGAN BAHAN PENGISI DAN LABU KUNING TERHADAP KARAKTERISTIK SNACK LABU KUNING (Churcubita moschata). Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

The purpose of this study aims to determine the ratio effect of filler (wheat) and yellow pumpkin with the characteristic of yellow pumpkin snack. The purposeof this study aims to describe the effect of filler (wheat) with yellow pumpkin snack characteristic. The purpose of this study aims to describe the effect of yellow pumpkin with yellow pumpkin snack characteristic. The result of this study are expected to provide information that can be used to improve the processed products from yellow pumpkin and to determine the best ratio to get a good quality pumpkin snack for consumed. There was 1 (one) factor of treatment design specified in the main study. Comparison of filler with yellow pumpkin (a) consists of 9 level. Factor of filler (wheat) and yellow pumpkin ratio 80 % (a). Responses which are selected in this study are chemical , physical, and organoleptic response. Chemical response is the determination of water and sugar reduction contents. Physical response is the determination of texture using the texture analyzer tool. Organoleptic response involved attribute of color, crispness, texture, and flavor. The ratio of filler (wheat) and yellow pumpkin has an effect on water and sugar reduction contents, color, crispness, texture, and flavor of the yellow pumpkin snack. Based on the result of chemical response which are water and sugar reduction contents, and organoleptic response to the color, crispness, texture, and flavor of the yellow pumpkin snack which is determined by the scoring method in the main study, hence, the a8 treatment is the chosen sample with the ratio of filler and yellow pumpkin (57:23). Keyword : Snack yellow pumpkin

Item Type: Thesis (Skripsi(S1))
Subjects: S1-Skripsi
Divisions: Fakultas Teknik > Teknik Pangan 2015
Depositing User: Irwan Kustiawan
Date Deposited: 02 May 2016 06:38
Last Modified: 02 May 2016 06:38
URI: http://repository.unpas.ac.id/id/eprint/3647

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