Skripsi

PENGARUH PENAMBAHAN TEPUNG KACANG HIJAU (Vigna Radiata L.) TERHADAP KARAKTERISTIK COOKIES

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Penilaian

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This research aimed to study the effect of adding mung bean flour (Vigna Radiata L.) on the characteristics of cookies. This research used non factorial Complete Randomized Design with a treatment factor that was a comparison of mung bean flour and wheat flour which was identified from 6 levels and obtained 6 treatments. The treatment was repeated three times. The parameters observed in this research were physical characteristics (color and texture), chemical characteristics (water content, ash content and protein content) and organoleptic (color, taste and aroma). The obtained physical and chemical characteristics data were processed using Analysis of Variance (ANOVA), real influential treatments were further tested using the Honest Real Difference Test at a rate of 5%. The test results obtained from this research show that not all parameters are real. The physical characteristics of water levels in cookies show no real effect. In this study, it was found that treatment A0 (100% wheat flour) was the treatment with the highest value in color characteristics is L*78.17, b*29.87, chemical characteristics, namely water content 4.93% and organoleptic aroma 3.28 at A5 treatment (50% mung bean flour: 50% wheat flour) has the highest value in the physical characteristics of color is a*8.28, hardness 829.83 gf and chemical characteristics of ash content 1.87% and protein content 15.95% while in organoleptic color 3.16 and taste 3.28 are in A2 treatment (20% mung bean flour: 80% wheat flour).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407002701	T143761	T1437612024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1437612024

Publisher

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

Collation

xiv, 60 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

kacang hijau
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

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