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https://repository.unej.ac.id/xmlui/handle/123456789/74080| Title: | PENGARUH PENAMBAHAN TEPUNG SUKUN (Artocarpus communis) DAN LAMA PENGUKUSAN TERHADAP SIFAT-SIFAT KERUPUK SUKUN |
| Authors: | SARI, Puspita WITONO, Yuli ROHMAN, Fathur |
| Keywords: | KERUPUK SUKUN |
| Issue Date: | 18-May-2016 |
| Series/Report no.: | 981710101136; |
| Abstract: | Penelitian ini menghasilkan kerupuk sukun paling baik pada perlakuan A1B1 (penambahan tepung sukun 15% serta lama perebusan 30 menit) dengan kadar air sebesar 9 ,87%; warna kerupuk sukun mentah sebesar 46,03; daya kembang sebesar 269,77%; higroskopisitas sebesar 20,29%; dengan skor kerenyahan sebesar 4,50 (renyah - sangat renyah); skor warna (kesukaan) sebesar 4,55 (cerah - sangat cerah) dan skor rasa (sukun) sebesar 3,20 (agak terasa - terasa). |
| URI: | http://repository.unej.ac.id/handle/123456789/74080 |
| Appears in Collections: | UT-Faculty of Agricultural Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Fathur Rohman 981710101136_.pdf | 5.21 MB | Adobe PDF | View/Open |
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