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SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG UMBI LOTUS (Nelumbo nucifera) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK COOKIES

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Penilaian

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This research aimed to determine the effect of using lotus root flour as a substitute for wheat flour on the chemical and organoleptic characteristics of cookies. This study used a non-factorial randomized block design (RBD) method consisting of 5 treatment levels of different flour concentrations with 3 replication. Chemical parameters observed included water content, ash content, fat content, protein content, carbohydrate content, and dietary fiber content. The organoleptic parameters observed included aroma, color, taste, and texture. The results of chemical analysis showed that the treatment of different concentrations of flour has a significant effect on the value of protein content (1.97%-6.30%) and dietary fiber content (4.73%-6.32%). The results of the organoleptic analysis showed that the difference in flour concentration had a significant effect on aroma, color, taste, and texture. Lotus root flour could be substituted 25% of wheat flour in making cookies seen from the results of chemical and organoleptic.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004162	T60170	T601702021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T601702021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xv, 49 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Tepung
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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