Skripsi

PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KARAKTERISTIK KUE JONGKONG

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Penilaian

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The Effect of Purple Sweet Potato Flour Substitution on the Characteristics of Jongkong Cake (Supervied by Agus Wijaya dan Eka Lidiasari). This study aimed to determine the effect of purple sweet potato flour substitution on the characteristics of jongkong cake. This research was conducted at the Chemical Laboratory of Agricultural Products and Sensory Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya, from May to June 2021. A factorial completely randomized design was used and and consisted of one factor, namely substitution of rice flour with purple sweet potato flour, and 6 levels of treatment factors. The observed parameters were chemical (water content) and physical properties (color and texture). The results showed that substitusion of rice flour with purple sweet potato flour had no significant effects on the water content, but significant with color (lightness, chroma and hue) and texture of jongkong cake. Based on water content (61.39%), the best jongkong cake was the one which contained no purple sweet potato flour.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004833	T67036	T670362021	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T670362021

Publisher

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

Collation

xiv, 30 hlm.: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian,

Specific Detail Info

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Statement of Responsibility

DEWI

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