Kajian Perbandingan Jumlah Komposit Tepung Singkong (cassava), Tepung Kacang Koro (canavalia ensiformis) & Tepung Terigu (Triticum Aestivum) Dan Waktu Pengukusan Terhadap Karakteristik Makaroni

Hesty Novita Poly, Alumni and Yusep Ikrawan, DS and Tantan Widiantara, DS (2017) Kajian Perbandingan Jumlah Komposit Tepung Singkong (cassava), Tepung Kacang Koro (canavalia ensiformis) & Tepung Terigu (Triticum Aestivum) Dan Waktu Pengukusan Terhadap Karakteristik Makaroni. Skripsi(S1) thesis, Fakultas Teknik Unpas.

	Text ARTIKEL.docx Download (72kB)
	Text Cover.docx Download (95kB)
	Text Tugas Akhir Makaroni Cassava Koro.docx Download (291kB)
	Text Daftar Lampiran.docx Download (819kB)

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

Abstract

The number of wheat imports was increasing to produce wheat flour. Cassava flour and canavalia ensiformis could be a substitution material to reduce the use of wheat flour which expected could increase the value of cassava flour and canavalia ensiformis. This study aimed to examine the comparative amount of macaroni composite flour from cassava flour, canavalia ensiformis flour and wheat flour, the best steaming time on the organoleptic, chemical and physical response of macaroni, and to determine the steaming temperature and the best dough steaming time. The experimental design was using Rancangan Acak Kelompok (RAK) pattern of factor 3x5 with 2 times of repetition. There were two factors that used in this research ; factor A (Steaming Temperature) 3 level a1 (60 oC), a2 (80 oC) and a3 (100 oC) and factor B (composite flour ratio) 5 b1 level (10: 0: 0 ), B2 (8: 1: 1), b3 (6: 2: 2), b4 (4: 3: 3) and b5 (2: 4: 4). Organoleptic response consisted of color, texture, flavor, taste, and shape. Chemical analysis was consisted of moisture content, protein content and carbihydrate content. Physical analysis was analyzed by penetrometer by measuring hardness of dry macaroni to determine the best treatment. The best treatment from the research was a1b4 (5 minute time of composting and comparing ratio 4: 3: 3) with 10.09% water content, carbohydrate 81,29, 21.85% protein content and texture test value Hardness of 3.40mm / s / g. Keywords: Wheat Flour, Cassava, canavalia ensiformis, Macaroni.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2017
Depositing User:	Irwan Kustiawan
Date Deposited:	07 Aug 2017 06:27
Last Modified:	07 Aug 2017 06:27
URI:	http://repository.unpas.ac.id/id/eprint/28492

Actions (login required)

View Item