PENGARUH LAMA PENGERINGAN DAN PERBANDINGAN KENTANG ( Solanum tuberosum L.) DENGAN JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK BUBUR INSTAN

Wida Widyawati, 053020027 and Hasnelly, DS and Yudi Garnida, DS (2013) PENGARUH LAMA PENGERINGAN DAN PERBANDINGAN KENTANG ( Solanum tuberosum L.) DENGAN JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK BUBUR INSTAN. Skripsi(S1) thesis, Universitas Pasundan.

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Abstract

The purpose of the research is to determine the effect of comparison with corn and potato drying time on the characteristics of instant porridge . The benefits of the research is to provide information how to make instant porridge , and determine consumer acceptance of instant products, which are intended to inform the source of carbohydrates other than rice. The research method includes a preliminary study and the main study. Preliminary research involves determining blanching time with peroxidase test to get instant porridge characteristics most good. The main research include chemical analysis, namely starch content, fiber content, water content, and ash content, and organoleptic tests for color, aroma, texture, flavor and aftertaste. The experimental design used in this study is a factorial with a randomized block design (RAK) with 9 treatments, each treatment was repeated 3 times. The first factor is the drying time (R), which consists of r1 (20 minutes), r2 (30 minutes), r3 (40 minutes), and the second factor is the ratio of potatoes to corn (K) consisting of k1 (30 : 70), k2 (20 : 80), and k3 (10 : 90). Based on this research, it is known that a long drying (R) gives effect to the water content and aftertaste, comparison potatoes with corn (K) significant effect on levels of starch, fiber content, and ash content, as well as their interaction (RK) significant effect the color, aroma, texture and flavor. The results of the chemical response, and organoleptic shows samples of all the treatment that is best r1k2 (drying time 20 minutes and comparison potatoes with corn 20 : 80) with a starch content of 19,19%, fiber content 2,65%, water content 3,98%, and ash content of 2,27% and an average value of color 5,33, aroma 3,62, texture 3,51, flavor 5,16 and aftertaste 3,42.

Item Type: Thesis (Skripsi(S1))
Subjects: S1-Skripsi
Divisions: Fakultas Teknik > Teknik Pangan 2013
Depositing User: Irwan Kustiawan Kosasih
Date Deposited: 04 Jan 2020 04:39
Last Modified: 04 Jan 2020 04:39
URI: http://repository.unpas.ac.id/id/eprint/47436

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