Skripsi

PENGARUH KONSENTRASI PUREE LABU KUNING (Cucurbita moschata) DAN LAMA PEMANGGANGAN TERHADAP KARAKTERISTIK BISKUIT LABU KUNING

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Penilaian

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The purpose of this study was to determine the effect of Yellow Pumpkin puree (Cucurbita muchata) Concentration and Roasting Time on the Characteristics of Yellow Pumpkin Biscuits. This research was conducted from December 2023 to January 2024 at the Laboratory of Chemistry, Processing and Sensory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a Completely Randomized Factorial Design (RALF) with 2 treatments and each treatment was repeated 3 times. Treatment factor A pumpkin puree concentration (20%, 30%, 40%) and factor b roasting time (10 minutes, 15 minutes, 20 minutes). The parameters observed in this study include physical characteristics (hardness), chemical characteristics (moisture content and ash content) and sensory characteristics using the hedonic test (color, taste and aroma). The results of this study showed that treatment factor A (pumpkin puree concentration) had a significant effect on moisture content, ash content, hardness and sensory characteristics (color and taste). treatment factor B (baking time) had a significant effect on moisture content, ash content, hardness and sensory characteristics (color and taste). The interaction of the two factors significantly affects the moisture content, ash content, hardness and sensory characteristics (color and taste). The best treatment in this study was A1B3 (20% pumpkin concentration and 20 minutes roasting time) with a moisture content of 4.96%; ash content of 1.81%; hardness level of 819.80 gf and organoleptic test (color 3.28; taste 3.48; aroma 3.16).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407002995	T144535	T1445352024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1445352024

Publisher

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

Collation

xv, 84 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

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