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PENGARUH FORMULASI PENAMBAHAN BIT MERAH (Beta vulgaris L.), TEPUNG KETAN, DAN TEPUNG BERAS TERHADAP SIFAT FISIKOKIMIA DODOL

Utari, Dewi (2018) PENGARUH FORMULASI PENAMBAHAN BIT MERAH (Beta vulgaris L.), TEPUNG KETAN, DAN TEPUNG BERAS TERHADAP SIFAT FISIKOKIMIA DODOL. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Sweet toffee is one of the most popular processed agricultural products in several regions of Indonesia which is belongs to intermediate moisture food mixture of flour, coconut milk, and sugar dried through the cooking process. This product use of starch flour as the main ingredient of dodol production who aims to get a chewy texture. Glutinous flour is a flour derived from glutinous rice containing lots of amylopectin so that dodol texture will be more flexible and sticky. Additional of rice flour have containing amylose a litlle bit high, so it can produce sweet toffe chewy but not sticky if consumed. After that, additional of dodol beets have a high water, dietary fiber, antioxidant content and betalain. The purpose was to know the effect of adding red beetroot, glutinous flour, and rice flour to the physicochemical properties of dodol. This research used Randomized Complete Block Design (RCBD) method. Parameter of this observation was to analysis water content, ash, fat, protein, sugar, dietary fiber, color intensity, antioxidant activity, texture, and organoleptics. The result of this statistics showed the quality of dodol beet with the best treatment on B5 treatment (40% Beetroot + 26,25% Glutinous Rice Flour Flour + 8,75% Rice Flour) with water 23,68%, ash 0,73%, fat 6,56% protein 11,08%, sugar 23,66%, dietary fiber 6,37%, antioxidan acttivity 70,86%, texture 24,01 N, Lightness intensity (L) 35,60; reddish color intensity (a+) 9,40; intensity yellowish color (b+) 2.73; organoleptic flavors 2,57; aroma 2,60; color 3,47; appearanes 3,67; and overall 3,17. The test criteria in all treatment that qualify SNI 01-2986-1992 is ash (0,53%-1,01%), protein (9,48%-11,38%), and fat (7,21%-7,70%). The result of partial test showed that a comparison between the treatment on B5 treatment (40% Beetroot + 26,25% Glutinous Rice Flour Flour + 8,75% Rice Flour) with controls (sweet toffe in the market) is not different from observed parameters.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311102
Uncontrolled Keywords: Red Beetroot (Beta vulgaris L.), Rice Flour, Glutinous Rice Flour , Sweet Toffee
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 02:53
Last Modified: 22 Nov 2018 02:53
URI : http://eprints.umm.ac.id/id/eprint/40543

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