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STUDI PEMBUATAN DODOL TEPUNG KETAN DAN BUBUR RUMPUT LAUT DENGAN PENAMBAHAN SAYURAN DAN BUAH-BUAHAN

Wijaya, Triaji Probo (2018) STUDI PEMBUATAN DODOL TEPUNG KETAN DAN BUBUR RUMPUT LAUT DENGAN PENAMBAHAN SAYURAN DAN BUAH-BUAHAN. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Dodol is one of Indonesian traditional food which is currently marketed more widely and become a business opportunity. In addition to fruits, manufacture dodol can be varied by using vegetables. The use of fruits and vegetables in the manufacture dodol intended to increase the nutritional value of dodol also serves as flavorings and natural dye that is safe for health. The purpose of this study was the effect of the use of Knowing the type of main ingredient is glutinous rice flour or slurry of the sea and of additives of vegetable or fruits. The method used in this study was a randomized block design (RBD). Parameter observations in this study, among others, test carbohydrate, protein assay Kjeldahl method, fat test, test moisture content, ash content test, and organoleptic tests. The results of the analysis found that treatment of the primary use of the type of material that is sticky rice flour or pureed seaweed or supplemental materials which vegetables or fruits have a significant effect on the quality of the dodol which includes moisture, protein, fat, carbohydrate, color intensity dodol, dodol texture, and dodol’s organoleptik, but had no significant effect on the water content dodol.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201010220311025
Keywords: quality, dodol, seaweed, sticky rice flour, vegetables, and fruits.
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 21 Nov 2018 07:34
Last Modified: 21 Nov 2018 07:34
URI : http://eprints.umm.ac.id/id/eprint/40494

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