UMM Institutional Repository

PEMBUATAN FLAKES BERBASIS TEPUNG PISANG (PISANG AGUNG DAN KEPOK) DENGAN PENAMBAHAN TEPUNG UBI JALAR KUNING SEBAGAI BAHAN PENGISI

Fitriya, Lailatul (2019) PEMBUATAN FLAKES BERBASIS TEPUNG PISANG (PISANG AGUNG DAN KEPOK) DENGAN PENAMBAHAN TEPUNG UBI JALAR KUNING SEBAGAI BAHAN PENGISI. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (826kB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (170kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (770kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (1MB)
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (115kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (930kB)

Abstract

People at the moment mostly skipping breakfast, because the limited of time. Therefore need practical breakfast foods but still nutritious, one of the products that can be developed is flakes. Generally made from cereals such as wheat, corn and rice, but the flakes can also be made from fruit as a source of fiber and vitamins. Banana is one of the fruits that contain fiber and carbohydrates that can provide energy. To increase the crispness of flakes then added yellow sweet potato. This research aims to determine the effect of banana flour (agung and kepok banana) and adding of yellow sweet potato flour as a filler to the characteristics of the flakes. This study uses a Nested design with 1st factor as a nest, the source of banana flour varieties (agung banan and kepok) and 2nd factor as a nesting, the proportion of composite flour consisting of 4 levels, 80%: 20%, 70%: 30%, 60%: 40% , 50%: 50%. The analysis tested was water content, ash content, protein content, fat content, carbohydrate content, fiber content, absorption, texture, and organoleptic hedonic test. Data analysis used Anova and DMRT (Duncan Multiple Range Test). While organoleptic testing used qualitative descriptive (questionnaire) analysis of hedonic methods. The results of this study indicate that the treatment of P1K2 (70% agung banana flour: 30% yellow sweet potato flour) is the best relative treatment of the characteristics of flakes, based on the parameters of the water content of 2.98%; ash content of 3.61%; fat content of 2.70%; protein content of 4.64%; carbohydrate content of 85.60%; fiber content of 3.80%; absorption capacity of 45.56%; texture 19.34 N / mm; L color (brightness) 41.83; color a + (reddish) 3.70 and color b + (yellowish) 17.26. Organoleptic values were appearance 3.20, aroma 3.17, taste 3.10, texture 4.17, absorption of milk 2.43.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311128
Uncontrolled Keywords: flakes, banana flour, yellow sweet potato flour
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 26 Apr 2019 10:55
Last Modified: 26 Apr 2019 10:55
URI : http://eprints.umm.ac.id/id/eprint/46007

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo