Utami, Yohani Dewi (2016) Pengaruh Pasta Ubi Jalar (Impomea Batatas L.) Dan Penambahan Tepung Pati Jagung Terhadap Sifat Fisik Dan Organoleptik Cookies. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
The method that is used at the time of the research is a method of completely randomized design (CRD). Factor (A) white sweet potato paste that consist of A1 (sweet potato paste 30%) A2 (40%), A3 (50%). And the addition of corn starch B1 (20%), B2 (30%), B3 (40%).The process of making these cookies consists of a selection of raw materials, weighing, mixing, molding, baking and cooling. Analysis of physical testing (crispy texture, density Kamba, color and moisture content) and organoleptic (color, taste, flavour and texture). Effect of sweet potato paste and adding corn starch is to give effect to the physical and organoleptic properties of the cookies.The physical properties that affect the cookies is texture test, color and moisture content while Kambah density test does not affect to the physical properties of cookies. Organoleptic results that affect the color and organoleptic result which does not affect the texture, flavor and taste.The best treatment of the influence of sweet potato paste and addition of corn starch on the physical properties organoleptic A3B3 cookies are on treatment with a paste of sweet potato 50% and 40% of corn starch.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Subjects: | 550 - Rumpun Ilmu Ekonomi > 570 - Ilmu Manajemen > 576 - Manajemen Industri | ||||||
| Divisions: | Jurusan Manajemen Agribisnis > Prodi D4 Manajemen Agroindustri > Tugas Akhir | ||||||
| Depositing User: | Sri Supriyatiningsih | ||||||
| Date Deposited: | 11 Mar 2026 06:32 | ||||||
| Last Modified: | 11 Mar 2026 06:32 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/54877 |
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