Skripsi

KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ROTI KOENG DENGAN SUBSTITUSI TEPUNG TALAS BENENG (XANTHOSOMA UNDIPES K. KOCH)

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Penilaian

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Physical, Chemical and Sensory Characteristics of Koeng Bread with Substitution of Beneng Taro (Xanthosoma undipes K. Koch) Flour. This study aimed to determine the physical, chemical and sensory characteristics of koeng bread with substitution of beneng taro flour. This study used statistical analysis of non-factorial Randomized Group Design. The treatment factor was the formulation of wheat flour and beneng taro flour with 5 levels, so that 5 treatments are obtained. Each treatment was repeated 3 times. The parameters observed in this study included physical (degree of development, texture, and color), chemical (moisture content) and sensory characteristics (taste, texture, and color). The results showed that beneng taro flour had a significant effect on the value of the degree of development, texture, color (lightness, redness, yellowness), moisture content, and sensory characteristics (taste, texture, color). The best treatment in this study was the treatment of substitution of 80% wheat flour and 20% beneng taro flour based on the results of color (lightness (L*) 52.08 %, redness (a*) 6,54, and yellowness (b*) 21.91), degree of development 20,89 %, texture 59,13 gf, moisture content 38,17 %, and preference test for taste, texture and color (hedonic scale: like). Keywords: beneng taro, flour, koeng breadPEBRI WAHYUDI. Karakteristik Fisik, Kimia dan Sensoris Roti Koeng dengan Substitusi Tepung Talas Beneng (Xanthosoma undipes K. Koch) (Dibimbing oleh MERYNDA INDRIYANI SYAFUTRI). Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia dan sensoris roti koeng dengan substitusi tepung talas beneng. Penelitian ini menggunakan analisis statistik Rancangan Acak Kelompok (RAK) non faktorial. Faktor perlakuan yaitu formulasi tepung terigu dan tepung talas beneng dengan 5 taraf, sehingga diperoleh 5 perlakuan. Masing-masing perlakuan diulang sebanyak 3 kali. Parameter yang diamati dalam penelitian ini meliputi karakteristik fisik (derajat pengembangan, tekstur, dan warna), kimia (kadar air) dan sensoris (rasa, tekstur, dan warna). Hasil penelitian menunjukkan bahwa tepung talas beneng berpengaruh nyata terhadap derajat pengembangan, tekstur, warna (lightness, redness, yellowness), kadar air, dan karakteristik sensoris (rasa, tekstur, warna). Perlakuan terbaik pada penelitian ini adalah perlakuan substitusi 80% tepung terigu dan 20% tepung talas beneng berdasarkan hasil dari warna (lightness (L*) 52,08 %, redness (a*) 6,54, dan yellowness (b*) 21,91), derajat pengembangan 20,89 %, tekstur 59,13 gf, kadar air 38,17 %, dan uji kesukaan terhadap rasa, tekstur dan warna (skala hedonik: suka). Kata kunci: talas beneng, tepung terigu, roti koeng

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507000400	T164985	T1649852025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1649852025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2025

Collation

xiv, 76 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.707

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Produksi Pembuatan Roti

Specific Detail Info

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Statement of Responsibility

MI

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