Skripsi

KARAKTERISTIK KUE BLUDER PALEMBANG DENGAN PERBEDAAN KONSENTRASI TEPUNG TALAS BENENG (XANTHOSOMA UNDIPES K. KOCH)

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Penilaian

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This study aimed to determine the physical, chemical and sensory characteristics of Palembang bluder cake with a comparison of wheat flour and beneng taro flour. This study used non-factorial Randomized Group Design. The treatment factor was the formulation of wheat flour and beneng taro flour with 6 levels, so 6 treatments were obtained. Each treatment was repeated 3 times. The parameters observed in this study included physical (degree of development, texture, and color), chemical (moisture content, and ash content), and sensory characteristics (taste, texture, and color). The results showed that the formulation of wheat flour and beneng taro flour had significant effect on the value of degree of development, texture, color (lightness, redness, yellowness), moisture content, ash content and sensory characteristics (taste, texture, color). The best treatment in this study was A2 (80%:20%) based on the value of texture, color (lightness, redness, and yellowness), moisture content, ash content and hedonic test for (taste, texture and color) of Palembang bluder cake (hedonic scale:like).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407004152	T150027	T1500272024	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1500272024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2024

Collation

xii, 61 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.750 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Talas Beneng

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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