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https://repository.unej.ac.id/xmlui/handle/123456789/74891| Title: | Peranan Water Extractable Protein Dan Pentosan Tepung Terigu Terhadap Mutu Cookies |
| Authors: | Achmad Subagio Wiwik Siti Windarti Yuli Witono Eko Susilo |
| Keywords: | TEPUNG TERIGU COOKIES |
| Issue Date: | 20-Jun-2016 |
| Series/Report no.: | 991710101022; |
| Abstract: | Hasil penelitian menunjukkan bahwa penambahan WEPP sangat berpengaruh terhadap mutu cookies. Penambahan WEPP 025% memberikan pengaruh paling baik terhadap mutu cookies, dengan kadar air tertinggi yaitu 5.569, daya kembang sebesar 0,405, baking-loss sebesar 16,536, memiliki tekstur sebesar 180,167, tingkat kecerahan warna. sebesar 80,967. Pada uji deskriptif, penambahan WEPP 0,25% diperoleh nilai aroma sebesar 2,67, nilai rasa sebesar 3,45, nilai kelembutan dirongga mulut sebesar 3,41 dan nilai keseluruhan sebesar 3,86. |
| URI: | http://repository.unej.ac.id/handle/123456789/74891 |
| Appears in Collections: | UT-Faculty of Agricultural Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Eko Susilo 991710101022.pdf | 1.47 MB | Adobe PDF | View/Open |
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