Skripsi

PENGARUH PROPORSI TEPUNG PENYALUT BERBASIS MOCAF-MAIZENA DAN LAMA PENGGORENGAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA GORENGAN

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Penilaian

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The purpose of this research is to determine the effect of the proportion of flour coating and the length of frying time on the physical and chemical characteristics of fried foods. This research used factorial randomized group design (RAK) and non-factorial randomized group design (RAK). Factorial randomized group design (RAK) was used on the parameters of fat content, moisture content, and texture with two factors, factor A is the proportion of coating flour which consisted of three levels (100% wheat flour; 40% mocaf : 60% cornstarch; 60% mocaf : 40% cornstarch; 80% mocaf: 20% cornstarch), the second treatment (factor B) was the frying time which consisted of three levels (2 minutes; 4 minutes; 6 minutes). Non-factorial randomized group design (RAK) was used for the parameters of water holding capacity and oil holding capacity with one factor, namely factor A, namely the proportion of flour that was repeated 4 times. The results showed that the treatment of the proportion of coated flour had a significant effect on texture, moisture content, fat content, water holding capacity and oil holding capacity, while the frying time treatment had a significant effect on texture, moisture content, and fat content. The interaction between the two treatments significantly affected the texture, moisture content, and fat content. The best treatment in this research is the A1B3 treatment (mocaf 40%: cornstarch 60%; frying 6 minutes) with a texture value of 1253.13 gf, moisture content of 4.59%, and fat content of 66.40% based on De Garmo test.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003082	T144933	T1449332024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1449332024

Publisher

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

Collation

xiv, 64 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
Gorengan

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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