Skripsi

KARAKTERISTIK FISIK, KIMIA DAN SENSORIS UDON DENGAN PENAMBAHAN TEPUNG GANYONG (Canna edulis Kerr)

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Penilaian

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The objective of this research was to determine the effect of ganyong flour addition and cooking time on the physical, chemical, and sensory characteristicsof udon. This research was conducted at the Laboratory of Agricultural Chemistry, and Laboratory of Evaluation Sensory, Agricultural Faculty, Sriwijaya University, Palembang, from January to May 2017. The experiment used a Factorial Completely Randomized Design with two factors and each treatment was repeated three times. The first factor was ganyong flour addition (0 gram, 10 gram, 20 gram) and the second factor was cooking time (4 minutes, 5 minutes). The parameters were physical characteristics (texture, color, and elongation), chemical characteristics (moisture content, ash content, and starch content), and sensory characteristics (texture, aroma, color, and taste). The results showed that ganyong flour addition had significant effects on texture, color (lightness), elongation, moisture content, ash content, and starch content. The cooking time had significant effect on texture and moisture content. The interaction of ganyong flour addition and cooking time had significant effect on moisture content. Based on hedonic test, the best treatment was A3B2 with the texture 83.89 gf, lightness 64.04%, chroma 13.06%, hue 72.75%, elongation 16.64%, moisture content 60.66%, ash content 1.17%, starch content 13.39%, and hedonic score for color (2.64), aroma (2.91), taste (2.72) and texture (2.64).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
1707000917	T20316	T203162017	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T203162017

Publisher

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

Collation

x, 46 hlm.; ill.; tab.; 28 cm.

Language

Indonesia

ISBN/ISSN

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Classification

641.822 07

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Karakteristik pembuatan udon

Specific Detail Info

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Statement of Responsibility

Furika

Other version/related

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