Skripsi

PENGARUH SUBTITUSI UBI JALAR UNGU (Ipomoea batatas L.) DAN SUHU PEMBEKUAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA DONAT UBI JALAR UNGU BEKU

---

Penilaian

---

The objective research was to determine the effect of the addition of purple sweet potato and freezing temperature on the physical and chemical characteristics of frozen purple sweet potato donuts. The research used a Completely Randomized Design (RALF) with two factors, namely the addition of purple sweet potato concentration and freezing temperature. The observed parameters were physical characteristics (color, texture, and degree of development), chemical characteristics (fat content, crude fiber content and moisture content). The results showed that the addition of purple sweet potato concentration and freezing temperature significantly affected the color and water content. Based on SNI (moisture content, fat content, and degree of swelling), the best treatment in this research were A2B1 with a water content of 30.65%, fat content of 3.46%, and a degree of development of 8.28%.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004834	T66742	T667422021	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T667422021

Publisher

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

Collation

vi, 42 hlm.: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

664.807

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

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

Specific Detail Info

-

Statement of Responsibility

DEWI

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment