Pengaruh Konsentrasi Tepung Ubi Jalar Kuning Dan Tepung Labu Kuning Terhadap Sifat Mutu Minuman Flakes

Wati, Eva Angga (2022) Pengaruh Konsentrasi Tepung Ubi Jalar Kuning Dan Tepung Labu Kuning Terhadap Sifat Mutu Minuman Flakes. Diploma thesis, Politeknik Negeri Jember.

	Text (Abstract) ABSTRACT.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (87kB)
	Text (Bab 1 Pendahuluan) BAB 1. PENDAHULUAN.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (94kB)
	Text (Daftar Pustaka) DAFTAR PUSTAKA.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (253kB)
	Text (Laporan Lengkap) B41181951_LAPORAN LENGKAP..pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Flakes drink is a ready-to-eat food that contains high carbohydrates and good nutrition. The research objective was to determine the effect of the concentration of yellow sweet potato flour and pumpkin flour on the quality of flakes drink. The study used a completely randomized design (CRD) with 7 treatments, namely A0 (100% yellow sweet potato flour), A1 (2.5% addition of pumpkin flour), A2 (5.0% addition of pumpkin flour), A3 (addition of 5.0% pumpkin flour). pumpkin 7.5%), A4 (addition of pumpkin flour 10%) and A5 (addition of pumpkin flour 12.5%), and A6 (addition of pumpkin flour 15%). Baking time for flakes was 25 minutes at 1200. Data analysis used analysis of variance (ANOVA) and continued with the Duncan Multiple Range Test (DMRT) at 1% level. The addition of yellow sweet potato flour and pumpkin flour has a significant effect on the value of L (brightness), a (redness), b (yellowness), Water Holding Capacity (WHC), Oil Holding Capacity (OHC), swelling power, solubility, texture, yield, kamba density, crude fiber, and rehydration time. The best treatment seen from Duncan's notation, the best treatment was obtained on sample code A6, namely flakes drink with the addition of 15% pumpkin flour, 25% yellow sweet potato flour, 50 gr cornstarch, 20 gr margarine, 50 ml water on physical characteristics which include L value (brightness) 36.30 ± 0.36, a (redness) 9.34 ± 0.17, b (yellowness) 19.28 ± 0.19, Water Holding Capacity (WHC) 257.82 ± 0.16 %, Oil Holding Capacity (OHC) 168.76 ± 6.01 %, swelling power 8.2 ± 0.53 g/g, solubility 32.48 ± 1.63 seconds, texture 0.75 ± 0.02 N , yield 70.09 ± 0.96 %, density of kamba 0.45 ± 0.007 g/ml, crude fiber 19.65 ± 0.14 %, and rehydration time 110.00 ± 10.00 seconds.

Actions (login required)

View Item