Skripsi

KARAKTERISITIK BOLU KUKUS MULTIGRAIN DENGAN PERBEDAAN FORMULASI TEPUNG GANDUM UTUH, BERAS MERAH, DAN KACANG TUNGGAK

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Penilaian

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This study aimed to determine the effect of different formulations of multigrain flour consisting of whole wheat flour, brown rice flour, and cowpea flour on the physical, chemical, and sensory characteristics of steamed sponge cake. The method used was a non-factorial Completely Randomized Design (CRD) with 6 treatments and 3 replicates. The parameters observed were physical (degree of development, porosity, and color), chemical (moisture content and crude fiber content), and sensory (taste, texture, and color) characteristics of multigrain steamed sponge cake. The results showed that the addition of whole wheat flour, brown rice flour and cowpea flour had a significant effect on increasing the value of the degree of development, moisture content, crude fiber content, and color in redness (a*), and on decreasing porosity, lightness (L*), and yellowness (b*). The best treatment based on organoleptic test was steamed sponge cake with multigrain formulation treatment A₃ (80% whole wheat flour+10% brown rice flour+10% cowpea flour) with hedonic scores taste of 3.32, texture of 3.56, and color of 3.48. Keywords: multigrain flour, whole wheat, brown rice, cowpea, steamed sponge cake.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507003397	T175442	T1754422025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1754422025

Publisher

Indralaya : ., 2025

Collation

xiii, 101 hlm., ilus., tab.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Pertanian

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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