Text

KARAKTERISTIK COOKIES UBI JALAR UNGU (IPOMOEA BATATAS L. POIRET)

---

Penilaian

---

This study aimed to determine the characteristics of purple sweet potato flour. This research was conducted from May 2022 to June 2022. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and each treatment was repeated three times. The first factor is the addition of purple sweet potato flour (100 g, 125 g, and 150 g), the second factor is the use of roasting temperature (170°C, and 200°C). Parameters analyzed include physical characteristics (hardness and color), chemical characteristics (moisture content, ash content, protein, and carbohydrates). The results of this study indicated that the addition of purple sweet potato flour had a significant effect on hardness, color (lightness, redness, yellowness), protein and carbohydrates. Baking temperature has a significant effect on hardness, color (lightness, redness, yellowness), ash content, and carbohydrates. The combination factors A and B significantly affects the hardness.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2307004388	T86979	T869792023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T869792023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xvii, 42 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

635.207

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Umbi-umbian

Specific Detail Info

-

Statement of Responsibility

SEPTA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment