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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KUE TELUR GABUS DARI TEPUNG BERAS MERAH (ORYZA NIVARA)

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This study aimed to determine the effect of the comparison of tapioca and red rice flour on the physical, chemical and sensory characteristics of telur gabus cake. This research was conducted at the Agricultural Product Processing Laboratory and Agricultural Product Chemistry Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, from March to December 2020. This study used a non Factorial Completely Randomized Design with six treatments and each treatment was repeated three times. The treatment factor was the ratio of tapioca and red rice flour (100 : 0, 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50: 50). The parameters observed included physical (color and texture), chemical (moisture content, ash content, and crude fiber content) and sensory characteristics (texture, color, and taste). The results showed that the comparison of tapioca and red rice flour had significant effects on lightness, redness, yellowness, texture, moisture content, ash content and sensory characteristics (colour and taste). Telur gabus cake with A3 treatment (80% tapioca: 20% red rice flour) was the best treatment based on sensory characteristics (color and taste) which were included in the “preferred” category by the panelists

Availability
Inventory Code Barcode Call Number Location Status
2107002667T43347T433472021Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T433472021
Publisher
Inderaaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 68 hlm,: ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
668.607
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Teknologi Bahan Kimia Pertanian
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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