Text

PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS KUE MAKSUBA LAPIS KOJO

---

Penilaian

---

The objective of this research was to determine the effect of adding preservatives on chemical and sensory characteristics of the maksuba lapis kojo cake. The research was conducted at Agricultural Product Chemical Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, from August 2019 to October 2019. The research used a Completely Randomized Design (RAL) with two treatment factors, namely the type of preservative (A) which consisted of 3 treament levels and and the concentration of preservative (B) which consisted of 2 treament levels, each treatment was repeated three times. The parameters observed included chemical characteristics (moisture content, ash content, acidity, protein content, and fat content), as well as organoleptic tests using hedonic tests (color, aroma, taste, and texture). The results showed that the type of preservative had a significant effect on chemical characteristics (moisture content, ash content, and acidity), the concentration of preservatives had a significant effect on chemical chemical characteristics (moisture content, ash content and acidity) and the interaction between preservative concentration and acidity. the type of preservative has a significant effect on the value of chemical characteristics (moisture content, ash content, and acidity). Makuba layer kojo cake with the addition of 2 g of cinnamon (A1B2) was the best treatment based on sensory tests, namely aroma (3.40), taste (3.08), texture (3.20), and color (3.12). ) is categorized as “preferred”.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2107003757	T62851	T628512021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T628512021

Publisher

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

Collation

xv, 58 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

668.607

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Bahan Kimia

Specific Detail Info

-

Statement of Responsibility

SEPTA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment