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PENGARUH PENAMBAHAN KENTANG (Solanum tuberosum L.) DAN SUHU PEMBEKUAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA DONAT KENTANG BEKU

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Penilaian

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This study aimed to determine the effect of addition potato (Solanum tuberasum L.) and freezing temperature on the physical and chemical characteristics of frozen potato donuts. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and three repetitions of treatment. The first factor was potato concentration and the second factor was freezing temperature. The observed parameters were physical characteristics (degree of swelling, texture, color) and chemical characteristics (moisture content, fat content, crude fiber content). The results showed that potato concentration had significant effects on the degree of development, texture, color (lightness, redness, yellowness), moisture content, fat content and crude fiber content. Freezing temperature had significant effects on color (lightness, redness, yellowness), and fat content. The interaction of potato concentration and freezing temperature had significant effect on color (lightness, redness, yellowness). Based on SNI 01-2000 (moisture content and fat content) A3B2 treatment (potato 40% and freezing temperature -10°C), was the best treatment with the value of moisture content 30.84% and fat content 10.98%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000491	T65834	T658342022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T658342022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xvi, 53 hlm.: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

teknologi pembuatan makanan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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