Skripsi

PENGARUH PENAMBAHAN PATI GANYONG DAN KARAGENAN TERHADAP KATAKTERISTIK FISIK,KIMIA DAN SENSORIS BOLU PISANG

---

Penilaian

---

This study aims to determine the physical, chemical characteristics. Sensory banana sponge cake substituted with canna starch (Canna edulis Ker) and carrageenan. The research was carried out in June to August, wich is located in the Laboratory of Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. This study used a Completely Randomized Factorial Design (RALF), each treatment was repeated three times. The parameters observed included physical properties (texture and expandability) and chemical properties (moisture content, ash content, and protein), as well as sensory characteristics. Based on the results of the study, it was found that the addition of canna starch (Factor A) had a significant effect on the value of water content, and texture of banana cake, and had no significant effect on the ash content of the banana sponge produced, while the addition of carrageenan (Factor B) and the interaction of the two factors had a significant effect on degree of development but had no significant effect on the value of ash content, texture and degree of development. It can be said that based on the sensory characteristics of sample A3B2 (20% canna starch concentration and 0.75% carrageenan) is the best sample because it has the highest sensory assessment score, the best sample has 13.066%. From this research, it can be stated that the more addition of canna starch, the higher the protein content and the lower the texture value of banana cake, besides that the addition of canna starch can add value to banana cake products on the appearance of color, taste, and aroma which makes it more desirable.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2207001884	T72634	T726342022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T726342022

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian,., 2022

Collation

xv, 35 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

MURZ

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment