Skripsi

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KERUPUK DURIAN (Durio zibethinus) DENGAN PENAMBAHAN TAPIOKA

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Penilaian

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This study aimed to determine physicochemical and sensory characteristics of durian crackers (Durio zibethinus) with the addition of tapioca. This research was conducted from December 2023 to January 2024 at Laboratory of Chemistry, Processing, and Sensory of Agricultural Product, Departement of Agricultural Technology, Sriwijaya University. The research used a Non Factorial Completely Randomized Design (RAL) with one treatment factor, namely the concentration of tapioca addition which consisted of six levels (50%; 55%; 60%; 65%; 70%; 75%). Each treatment was repeated three times. Parameters observed in this research included physical characteristics (texture and volume expansion), chemical characteristics (water content, ash content, protein content, and fat content), and sensory characteristics (taste, color, and texture). The results showed that the differences in the addition of tapioca concentration had a significant effect on texture, water content, ash content, and sensory characteristics (taste, color, and texture) of durian crackers. The treatment of A4 (tapioca 65%) was the best treatment based on hedonic test with score for taste (2.96), color (2.84), and texture (2.96), with a texture value 996.20 gf, water content 5.26%, and ash content 1.62%. Keywords: crackers, durian, tapioca

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003080	T144931	T1449312024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1449312024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xv, 55 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Kerupuk Durian

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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