Tresna Ali Rahman, Alumni and Asep Dedy Sutrisno, DS and Lilis Nurlaela, DS (2012) PENGARUH JENIS TEPUNG DAN VARIETAS SINGKONG TERHADAP PRODUKTIVITAS GULA CAIR. Skripsi(S1) thesis, Fakultas Teknik Unpas.
Text
DAFTAR ISI3.doc Download (82kB) |
|
Text
ArtikeL.doc Download (289kB) |
|
Text
COVER.doc Download (36kB) |
|
Text
DAFTAR PUSTAKA3.doc Download (36kB) |
|
Text
FORMULIR UJI ORGANOLEPTIK3.doc Download (1MB) |
|
Text
II TINJAUANPUSTAKA3.doc Download (90kB) |
|
Text
I PENDAHULUAN3.doc Download (69kB) |
|
Text
IV HASIL DAN PEMBAHASAN.doc Download (303kB) |
|
Text
III BAHANALAT3.doc Download (108kB) |
|
Spreadsheet
yield bener.xlsx Download (16kB) |
|
Spreadsheet
perhitungan yield.xlsx Download (27kB) |
|
Text
Yield.rtf Download (2MB) |
|
Text
V KESIMPULAN DAN SARAN.doc Download (30kB) |
|
Spreadsheet
perhitungan.xlsx Download (43kB) |
|
Text
COVER3.doc Download (54kB) |
|
Text
DAFTAR ISI3.doc Download (95kB) |
Abstract
Cane-sugar or Sacharum officinarum is source primary finery. National sugar necessaries to reach for 4,3-million ton every years. However it may be, produced in the country just 2,72-million ton for one year, so for adequate for needed Indonesia must to import. Reasonable of Dr Nur Richana, examinationer in Balai Besar Pascapanen Pertanian, potencial alternative finery is glucose syrup. The design of doing in this research were includes two factors are kind of raw materials as A faktor that level a1 (tapioca) and level a2 (cassava meal), and kind of cassava as B factor that level b1 (kadapo), level b2 (subang manggu) and level b3 (tepung). While the design of testing in this reseach was using pattern of 2 x 3 factorial according to Random of Group Design (RGD) by Four times reviews. The results of research were kind of raw materials as (A) factor was influenced in overrun, the colour and the flavour of the product. Kind of cassava factor (B) was influenced in overrun and colour of product. The interaction of two that factors (AB) was influenced in the texture. The best glucose syrup product based on a scoring test to a result of chemistry and physical analysis and organoleptic testing was the product that kind of tapioca with kind of cassava subang manggu (a1b2).
Item Type: | Thesis (Skripsi(S1)) |
---|---|
Subjects: | S1-Skripsi |
Divisions: | Fakultas Teknik > Teknik Pangan 2012 |
Depositing User: | Irwan Kustiawan |
Date Deposited: | 23 Aug 2017 03:09 |
Last Modified: | 23 Aug 2017 03:09 |
URI: | http://repository.unpas.ac.id/id/eprint/28747 |
Actions (login required)
View Item |