Pengaruh Penambahan Tepung Koro Pedang (Canavalia ensiformis) Termodifikasi Terhadap Karakteristik Kimia, Fisik, dan Sensoris Brownies Panggang

K, RIZKA SAFBRINA (2016) Pengaruh Penambahan Tepung Koro Pedang (Canavalia ensiformis) Termodifikasi Terhadap Karakteristik Kimia, Fisik, dan Sensoris Brownies Panggang. Other thesis, Universitas Sebelas Maret.

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    Abstract

    THE EFFECTS OF ADDING MODIFIED JACK BEAN FLOUR (Canavalia ensiformis) AS A SUBSTITUTION OF WHEAT FLOUR TO THE CHEMICAL, PHYSICAL, AND SENSORIC CHARACTRERISTICS OF BAKED BROWNIES Dian Rachmawanti A, S.TP., M.P 1) Achmad Ridwan A, S.TP., M.Sc 1) Rizka Safbrina Khairini 2) ABSTRACT This study aims to determine the effect of adding modified jack bean to the the chemical, physical and sensory characteristics of brownies, and to determine the best formulation between wheat flour and modified jack bean flour in baked brownies. This study uses a completely randomized design with one factor, namely the variation of concentration wheat flour and modified jack bean flour with a formulation ratio of 100%: 0%, 75%, 25%, 50%: 50%, 25%: 75% 0%: 100%. The addition of modified jack bean starch affects the chemical and physical baked brownies. The more the addition of modified jack bean starch in baked brownies results the higher ash content, protein, HCN, but lower levels of water and fat, and phisically more density in baked brownies. In the sensory characteristics, the average level of panelists on the parameters of texture, taste and overall decreases, but the parameters of colour and flavour has no effect. And the selected baked brownies is the formula 3, which is 50% substitution modified jack bean flour. Keyword: baked brownies, jack bean, modified jack bean flour

    Item Type: Thesis (Other)
    Subjects: S Agriculture > SB Plant culture
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: fransiska siska meilani
    Date Deposited: 27 Jan 2016 12:45
    Last Modified: 27 Jan 2016 12:45
    URI: https://eprints.uns.ac.id/id/eprint/23248

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