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Image of KARAKTERISTIK KIMIA DAN SENSORI TAPE BIJI LOTUS (Nelumbo nucifera)

Skripsi

KARAKTERISTIK KIMIA DAN SENSORI TAPE BIJI LOTUS (Nelumbo nucifera)

Febriansyah, Eric - Personal Name;

Penilaian

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Penilaian anda saat ini :  

This study aims to determine the Chemical and sensory Characteristics of Lotus Seeds Tape (Nelumbo Nucifera). This research was carried out from february 2021 to March 2021. This study used a randomized block design (RAK) with 3 treatment factors and was repeated 3 times. The treatment used aincrement yeast 0.5%, 1%, dan 1.5%. The parameters of this research include chemical analysis (moisture content, protein content, carbohydrate content), antioxidant alcohol and sensory test (organoleptic). The result showed that the treatment had a significant effect at the increment yeast 0.5% on the value of water content (15.87% - 18.23%), protein content (24.49% 26.65%), carbohydrate content (52.14% - 56.24%) activity antioxidant (105.98 ppm - 115.12 ppm) and alcohol content (0.15% - 0.22%) of the lotus seeds tape. Sensory analysis based on sensory tests on the appearance, taste and texture of paddy field snail chips obtained results that were not significantly different whereas in the aroma test different result.


Availability
Inventory Code Barcode Call Number Location Status
2107004843T60212T602122021Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T602122021
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021
Collation
xiv, 28 hlm.: ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
668.607
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Teknologi Bahan Kimia Pertanain
Specific Detail Info
-
Statement of Responsibility
SEPTA
Other version/related

No other version available

File Attachment
  • KARAKTERISTIK KIMIA DAN SENSORI TAPE BIJI LOTUS (Nelumbo nucifera)
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