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KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG KIMPUL DENGAN SUBTITUSI TEPUNG TAPIOKA DENGAN PENAMBAHAN BUAH NAGA SEBAGAI SUMBER ANTIOKSIDAN

Ningrum, Dhenok Sholihatin (2018) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG KIMPUL DENGAN SUBTITUSI TEPUNG TAPIOKA DENGAN PENAMBAHAN BUAH NAGA SEBAGAI SUMBER ANTIOKSIDAN. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Kimpul (Xanthosoma sagittifolium) is an annual plant that has fake stems and stems that are actually petioles. Kimpul tubers can be developed into foods that have high nutritional value and have international tastes without leaving the characteristics of these foods, many people will see this local food, the snack bar. This study aims to determine the concentration of kimpul flour: tapioca flour and the concentration of dragon fruit porridge on the physicochemical and organoleptic characteristics of the snack bar that was tried. The research method used was Randomized Block Design (RCBD) with 2 factors and 3 replications. The first factor is the difference in the proportion of wheat flour: tapioca (100%: 0%, 90%: 10%, and 80%: 20%). The second factor is the difference in concentration of dragon fruit porridge (30%, 40%, and 50%). Parameters analyzed were physicochemical properties (moisture content, ash content, protein content, fat content, fiber content, carbohydrate content, antioxidant activity and texture), and organoleptic properties including (color, taste, aroma, texture and appearance). The results showed that the difference of concentration of kimpul powder: tapioca and dragon fruit porridge concentration significantly affected the ash content, protein content, fat content, fiber content, carbohydrate, and organolpetic content. The best treatment on the treatment of the proportion of kimpul powder: tapioca and dragon fruit pulp that is T2A3 which has the average value of water content 14,72, ash content 4,12, protein level 6,55, fat content 5,31, fiber content 5,38 , carbohydrate content 46,94, antioxidant activity 51,11, texture I 26,35, brightness (l) 34,47, redness (a) 9,07, yellowish (b) 2,53, taste 3,60, aroma 3 , 63, tenure II 3.35 and preference 3.60. Different concentration concentration of kimpul: tapioca and concentration of dragon fruit pulp have an effect on physicochemical and organoleptic character of snack bar.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311014
Keywords: Kimpul, Snack Bar, Antioxidant
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 11:30
Last Modified: 21 Nov 2018 11:30
URI : http://eprints.umm.ac.id/id/eprint/40527

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