KARAKTERISTIK BISKUIT SUBSTITUSI TEPUNG SUKUN (Artocarpus communis Forst) YANG DIPERKAYA DENGAN TEPUNG KEDELAI (Glycine max (Linn.) Merrill

Dian Puspitasari, 11.30.20.086 and Ela Turmala S, Ds and Yusep Ikrawan, DS (2016) KARAKTERISTIK BISKUIT SUBSTITUSI TEPUNG SUKUN (Artocarpus communis Forst) YANG DIPERKAYA DENGAN TEPUNG KEDELAI (Glycine max (Linn.) Merrill. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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

Abstract

ABSTRACT The aim of this study was to determine the effect of breadfruit flour and soy flour ratio for biscuits chemical characteristics, and to determine the effect of breadfruit flour and soy flour ratio for biscuits organoleptic characteristics. The design that used was a randomized block design (RAK) with one factor and 4 times repeat. The factor that used are the ratio of breadfruit flour and soy flour (p) consisting of p1 = breadfruit flour: soy flour (9: 1), p2 = breadfruit flour: soy flour (4: 1), p3 = breadfruit flour: soy flour (7: 3), p4 = breadfruit flour: soy flour (3: 2), p5 = breadfruit flour: soy flour (1: 1), p6 = without breadfruit flour and soy flour (control). Based on the results of preliminary research, formulation of p2 biscuits (wheat flour 20%: 20% breadfruit flour: soy flour 10%) was chosen with an average rating of aroma was 4,27; 4.43 flavor; 4.10 texture and 5.20 color. Based on the results of primary research, it is known that the ratio of breadfruit flour and soy flour biscuits affect the organoleptic characteristics (flavor, taste, texture, color) also affect the chemical characteristics of the biscuit (protein content, crude fiber content). The best treatment indicated by p5 (1: 1) biscuits which is based on the organoleptic test result scoring average 4.45 of aroma; flavor 4.75; 4.60 texture and 4.57 color. And then based on the results of chemical characteristics analysis, the average value of crude fiber content was 18.77% and protein content was 9.74%.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2015
Depositing User:	Irwan Kustiawan
Date Deposited:	13 Apr 2016 06:36
Last Modified:	13 Apr 2016 06:36
URI:	http://repository.unpas.ac.id/id/eprint/3306

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