Skripsi

PENGARUH PENAMBAHAN KARAGENAN DAN GULA MERAH PADA PEMBUATAN COKLAT OLES BERBAHAN GULO PUAN

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Penilaian

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This study aims to determine the effect of carrageenan concentration and brown sugar concentration on the physical, chemical and sensory properties of basting chocolate made from female sugar. This research was conducted at the Chemical Laboratory of Agricultural Products and Sensory Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya. This research was conducted from June 2020 to November 2020. This study used a Factorial Completely Randomized Design (RALF) with 2 (two) treatment factors, namely variations in Carrageenan concentration (A) consisting of 2 treatment levels and Brown Sugar concentration variations (B) consisting of 3 treatment levels, each treatment repeated three times. Parameters observed included physical properties (texture), chemical properties (moisture content, ash content) and sensory tests (color and oilability). The results showed that the concentration of carrageenan and brown sugar had a significant effect on texture, water content, ash content, sensory tests (color and smearing power. Glazed chocolate with the addition of 1% carrageenan concentration and 8% brown sugar (A1B2) was the best treatment based on hedonic sensory tests. with a hardness value of 108.33 gf, water content 32.45%, ash content 4.80%, lightness (27.07), redness (-1.72), yellowness (3.99), and the power of applying (+, +,+). Keywords: carrageenan, brown sugar, female sugar, chocolate spread

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207001811	T72094	T720942022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T720942022

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2022

Collation

xvi, 32 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.107

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Pembuatan selai

Specific Detail Info

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Statement of Responsibility

MURZ

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