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KAJIAN SIFAT FISIK DAN KIMIA CRACKERS UBI JALAR KUNING (IPOMOEA BATATAS L.) DAN BROKOLI (BRASSICA OLERACEA L.)

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Penilaian

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This objective research was to determine the effect of the formulations of wheat flour and sweet potato flour and broccoli on the physical and chemical properties of crackers. This research used Factorial Completely Randomized Design (RALF) with two treatment factors, namely factor A (formulation of wheat flour and sweet potato flour) consisting of three treatment levels and factor B (Broccoli) consisting of three levels of treatment. Each tretment was repeated three times. The parameters observed in this study include physical analysis (hardness and color), chemical analysis (moisture content, ash content, protein content, fat content and carbohydrat content be difference). The addition of 20% sweet potato flour and 5% broccoli can be usd as the best percentage based on the texture / hardness of the crackers. The addition of 0% sweet potato flour and 15% broccoli improved the mineral content of the crackers based on the high ash contend produced. The added 40% of sweet potao flour resulted in a crackers texture that consumers still iked and accepted based on protein content.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001036	T42897	T428972020	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T428972020

Publisher

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

Collation

viii, 79 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

other (unmediated)

Edition

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Subject(s)

Jurusan Teknologi Hasil Pertanian
Tepung Ubi Jalar - Crackers

Specific Detail Info

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Statement of Responsibility

AA

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