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PENGARUH SUBTITUSITEPUNG TERIGU DENGAN TEPUNG AMPAS KELAPA TERHADAP KARAKTERISTIK KUE KOJO

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Penilaian

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This study aimed to determine the effect of adding coconut pulp flour to the physical, chemical and sensory characteristics of kojo cake. This study used a non-factorial completely randomized design with six treatments. Each treatment repeated 3 times. The factor was the ratio of coconut pulp flour and wheat flour (0 : 100, 50 : 50, 60 : 40, 70 : 30, 80 : 20 and 90 : 10). Parameters observed included physical (color and hardness), chemical (moisture, ash and crude fiber content), and sensory characteristics using hedonic test (color, aroma and taste). The results showed that the ratio of coconut pulp flour and wheat flour had significant effects on hardness, lightness (L*), yellowness (b*), moisture content, ash content and crude fiber content. Kojo cake with 70 coconut pulp flour : 30 wheat flour was the best treatment based on the value of crude fiber (9.02%), and hedonic test scores 2.84 of color, 3,04 of aroma and 3.00 of taste (like).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004122	T58561	T585612021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T585612021

Publisher

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

Collation

xiii, 64 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

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)

Teknologi pembuatan makanan dari biji-bijian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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