Skripsi

KARAKTERISTIK FISIK, KIMIA DAN SENSORIS DONAT BERBAHAN MODIFIED CASSAVA FLOUR (MOCAF) DAN PUTIH TELUR

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Penilaian

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The objective of this research was determine the effect of egg white addition and fermentation time on physical, chemical, and sensory characteristics of mocaf (modified cassava flour) doughnut. The research used a Factorial Random Block Design consisting of two factors and was carried out in triplicates. The first factor was egg white (A factor) addition consisting of two levels, namely powder and liquid egg white, whereas the second one was fermentation time (B factor) consisting of three levels, namely 30, 60 and 90 minutes. The following parameters were observed, including physical (texture, color, degree of development), chemical (moisture content, fat content, protein content), and sensory characteristics using hedonic test for the texture, color, flavor and taste. The results indicated that egg white addition had significant effects on water content, lightness, and chroma. On the other hand, fermentation time showed significant effect only on the degree of development. However, interaction of the two factors had no significant effects on all parameters. The A2B2 sample (liquid egg white with 60 minutes fermentation) was the best treatment with the following characteristics: development grade of 91.31, texture of 120.43 gf, lightness of 59,27%, chrome of 23.30%, hue of 64.11 º, moisture content of 21.19%, protein content of 2.7% and average hedonic scores for texture, color, flavor and taste of 2.88, 3.24, 2.52 and 2.96, respectively.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
1707000780	T19280	T192802017	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T192802017

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2017

Collation

vii, 40 hlm.; ill.; tab.; 28 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.707

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Karakteristik pembuatan donat

Specific Detail Info

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Statement of Responsibility

Furika

Other version/related

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