KARAKTERISTIK BISKUIT PREBIOTIK BERSERAT TINGGI DARI TEPUNG KOMPOSIT UBI KAYU DAN UBI JALAR YANG DIPERKAYA KRIM YOGHURT BERPROBIOTIK

HASBULLAH, UMAR HAFIDZ ASY’ARI (2009) KARAKTERISTIK BISKUIT PREBIOTIK BERSERAT TINGGI DARI TEPUNG KOMPOSIT UBI KAYU DAN UBI JALAR YANG DIPERKAYA KRIM YOGHURT BERPROBIOTIK. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Some local alternative commodities that can be used as the substitution of wheat in the making of bread are cassava and sweet potato flour. In the making of better quality of bread products, those kinds of flour in the form of composite is assumed will fit in each other. The research aims to know the influence of comparison variation of cassava and sweet potato flour composition as the composite flour of cassava and sweet potato toward physical characteristics (water absorption ability and texture), chemical characteristics (fiber content, dust, water, fat, protein, carbohydrate and calorie value) and organoleptic (consumer accessibility value) of highly fibrous prebiotic biscuit enriched by probiotic yoghurt cream produced. This research consists of six main steps, i.e.: the making of cassava flour, the making of sweet potato flour, the making of highly fibrous prebiotic biscuit, the making probiotic yoghurt cream, sample preparation, physical examination, chemical and organopolic biscuit. The research used Completely Random Design with five treatments and one control with three repetitions. The data was analyzed variant. If there were differences, it was continued with Duncan Multiple Range Test analysis in the significance of 0,05. Based on research result, it was found that the physical characteristic of biscuit produced was that the bigger proportion of cassava flour than those of sweet potato in the composite flour the smaller value of water absorption ability although the difference is not significant in the proportion of 20% to 60% cassava flour. While texture value showed that the difference was not significant. Chemical characteristic of biscuit produced was that in the some treatments the comparison of cassava and sweet flour proportion showed there was no significant difference in the value of water level, dust, fat, protein, carbohydrate, calorie, and fiber. Arganoleptic characteristic of biscuit produced was color attribute showed there was significant difference between proportion of 80% cassava flour and 20% in the composite flour. Taste attribute and the whole variable showed that there was no significant difference. Visible and texture attribute in the proportion of cassava flour 20% shown significant difference compared with the other treatment. Taste attribute showed there was no significant difference in all treatments. Keywords: prebiotic biscuit, composite flour, cassava, sweet potato

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Depositing User: Lia Primadani
    Date Deposited: 18 Jul 2013 04:55
    Last Modified: 18 Jul 2013 04:55
    URI: https://eprints.uns.ac.id/id/eprint/6028

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