Image of KARAKTERISTIK KUE BANGKIT DENGAN PENAMBAHAN TEPUNG TALAS BELITUNG (Xhantosoma sagittifolium) DAN TEPUNG KELAPA MUDA (Cocos nucifera L.)

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KARAKTERISTIK KUE BANGKIT DENGAN PENAMBAHAN TEPUNG TALAS BELITUNG (Xhantosoma sagittifolium) DAN TEPUNG KELAPA MUDA (Cocos nucifera L.)

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The objective of the research was to determine the effects of belitung taro flour and young coconut powder addition on physical, Chemical and sensory characteristics of bangkit cookies. This research was conducted at the Chemical Laboratory of Agricultural, Department of Agricultural Technology,Agricultural Faculty, Sriwijaya University Indralaya, from March to July 2012. The research used Completely Randomized Design that consist of one factor as treatment, namely the belitungs taro flour and young coconut powder addition which was consisted of 5 treatments. Each treatment was analyzed in triplicates. The observed parameters were physical characteristics (texture and color), Chemical caracteristics (water content and ash content and insoluble fiber content) and sensory characteristics using hedonic test (color, aroma, texture and taste). The result showed that Belitung taro flour and young coconut powder addition had significant effects on texture, color (lightness, chroma and hue), water content and ash content. The A4 treatment (25% Belitung taro flour and 75% young coconut flour addition) was the best treatment with the following characteristics: texture 628 gf, lightness 67.27%, chroma 29.30%, hue 66°, water content 2.71%, ash content 0.48%, dissoluble fiber 2.56% and sensory properties (with the following average scores: color 2.76, aroma 2.80, taste 2.68 and texture 2.76).

Availability
Inventory Code Barcode Call Number Location Status
1207001953T77010T770102012Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T770102012
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xix, 59 hlm.; ill.; tab.; 28 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
633.680 7
Content Type
Text
Media Type
unmediated
Carrier Type
unspecified
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Tepung kelapa muda
Specific Detail Info
-
Statement of Responsibility
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No other version available

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