PEMBUATAN KERUPUK GENTE DENGAN PERBANDINGAN TEPUNG TAPIOKA / TEPUNG AMPAS TAPIOKA DAN PENAMBAHAN Na-BIKARBONAT (NAHCO3)

Jariyah , - and Ratna , Yulistiani and Noor , Subkhan (2003) PEMBUATAN KERUPUK GENTE DENGAN PERBANDINGAN TEPUNG TAPIOKA / TEPUNG AMPAS TAPIOKA DAN PENAMBAHAN Na-BIKARBONAT (NAHCO3). Jurnal Penelitian Ilmu-ilmu Pertanian, 3 (1). pp. 51-60. ISSN 1411 – 9110

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    Abstract

    The purpose of this research is produce chips made of gente that liked by consument with determine comparison behavior tapioca flour / waste tapioca flour and increasing concentrat Na-bicarbonat (Na-HCO3). This research is using metode Random Complete Program with two factor, that is comparasion of tapioca flour / waste tapioca flour (0; 0,25; 0,50; 0,75%) and each factor replays two time. The research procedur that is made of waste tapioca flour and made oh chips made of gente. Alternatif estimate the best behavior is comparasion behavior tapioca flour / waste tapioca flour 50 : 50% with concentrate Na-bicarbonat 0,25% with result chips made of gente have water contant unripe chips made 9,24% (batter 28,64%), pati contant unripe chips made 60,28% (batter 46,92%) coarse fiber contant unripe chips made 31,13% (batter 23,10%), fat contant unripe chips made 2,06% (batter 1.25%), breed capacity chips made 15,40% and result of organoleptik test that priority is taste favorite test panelist with value is 4,60 (very like) beside colours 3,00 (normal), aroma 2,66 (normal), and tekstur 2,60 (normal).

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Users 8 not found.
    Date Deposited: 01 May 2012 10:42
    Last Modified: 01 May 2012 10:42
    URI: http://eprints.upnjatim.ac.id/id/eprint/3170

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