Image of  KARAKTERISTIK KULIT LUMPIA DENGAN CAMPURAN TEPUNG BIJI KECIPIR (PSOPHOCARPUS TETRAGONOLOBUS L.) DAN TEPUNG SAGU (METROXYLON SP)

Skripsi

 KARAKTERISTIK KULIT LUMPIA DENGAN CAMPURAN TEPUNG BIJI KECIPIR (PSOPHOCARPUS TETRAGONOLOBUS L.) DAN TEPUNG SAGU (METROXYLON SP)

Penilaian

0,0

dari 5
Penilaian anda saat ini :  

The research aimed to determine the effect of a mixture of winged bean seed flour (Psophocarpus tetragonolobus L.) and sago flour (Metroxylon sp) as well as duration of heating on the characteristics of kulit lumpia. The research was designed as a Factorial Completely Randomized Design with two treatment factors and each treatment was repeated twice. The first factor was the ratio of flour use (R1 = 0% wheat flour : 50% winged bean seed flour : 50% sago flour, R2 = 10% wheat flour : winged bean seed flour 20% : sago flour 70%), and the second factor (L) was the duration of heating (L1 = 5 minutes, L2 = 8 minutes, L3 = 11 minutes, L4 = 14 minutes, and L5 = 17 minutes). The observed parameters were physical characteristics (texture, elasticity, and color) and chemical characteristics (moisture content and ash content). The results showed that the treatment of flour use ratio (R) had a significant effect on texture, lightness, and yellowness of kulit lumpia, the duration of heating treatment (L) had a significant effect on texture, elasticity, lightness, rednesss, yellownes dan moisture content. The interaction between the treatment factors, the ratio of flour use and the length of duration of heating (RL) had a significant effect on lightness (L*), redness (a*), and yellowness (b*). Keywords: kulit lumpia, winged bean seed, duration of heating.

Availability
Inventory Code Barcode Call Number Location Status
2307001577T90911T909112023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T909112023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xiv, 40 hlm.; Ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.807
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
Other version/related

No other version available

File Attachment
Comments
You must be logged in to post a comment