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ENGARUH PENAMBAHAN TEPUNG DAN PATI TALAS TERHADAP KARAKTERISTIK KWETIAU

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Penilaian

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LUSIANA MONITA. The Effect of Addition Taro Flour and Taro Starch on the Characteristic Of Kwetiau (Supervised by TRI WARDANI WIDOWATI and PARWIYANTI). The objective of this research was to study the effect of adding taro flour and taro strach (Coloccasia esculenta(L.)) againt the characteristics of kwetiau. This research was conducted at Laboratory of Agriculture Product Chemistry of the department of Agriculture Technology, Faculty of Agriculture, Sriwijaya University, from March until August 2020. The research used a Factorial Completely Randomized Design (RALF) with two factors of treatment, type taro flour and taro strach (A) and concertration formulation (B) (25, 50, 75 and 100% b/b), each treatment was done triplicate. The observed parameters were physical characteristics (color, texture, cooking time, and cooking loss), chemical characteristics (water content). The results of research showed that the type of flour and taro starch (A), had a significant effect on color (L*, a*), texture, cooking time, and KPAP. The interaction of between A and B (AB) had a significant affect on color (a*), texture, cooking time and KPAP. The treatment of A2B2 (taro strach 100%) was the best treatment for is texture, KPAP and cooking time. Keywords : kwetiau, taro flour, taro strach, rice flour

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001135	T38299	T382992020	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T382992020

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2020

Collation

xvi, 66 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.07

Content Type

Text

Media Type

unmediated

Carrier Type

other (unmediated)

Edition

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Subject(s)

Agricultural Product Technology

Specific Detail Info

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Statement of Responsibility

AA

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