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https://repository.unej.ac.id/xmlui/handle/123456789/75112| Title: | FORTIFIKASI TEPUNG KACANG HIJAU PADA PEMBUATAN TIWUL INSTAN |
| Authors: | WITONO, Yuli WINDRATI, Wiwik Siti KUSWARDHANI, Nita RATNAWATI, Ika Yunia |
| Keywords: | TEPUNG KACANG HIJAU TIWUL INSTAN |
| Issue Date: | 27-Jun-2016 |
| Series/Report no.: | 991710101027; |
| Abstract: | Hasil penelitian menunjukkan bahwa penambahan tepung kacang hijau sangat berpengaruh nyata terhadap sifat fisi.ko-kimia (lntensitas warna, daya rehidrasi kadar protein, kadar air) dan organoleptik (kekenyalan) tiwul instan. Berdasarkan uji indeks terhadap tiwul instan menunjukkan bahwa perlakuan A2 merupakan perlakuan terbai.k. Tiwul instan A2 (tepung gaplek 80% dan penambahan tepung kacang hijau 20%) mempunyai Intensitas warna sebesar 56.567; Daya rehidrasi 50.343%; kadar protein 7 .287%; Kadar air 4 .796%; Skor rasa 2.84; Skor kekenyalan 4.24; dan sifat keseluruhan 3.84. |
| URI: | http://repository.unej.ac.id/handle/123456789/75112 |
| Appears in Collections: | UT-Faculty of Agricultural Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IKA YUNIA RATNAWATI 991710101027_.pdf | 16.24 MB | Adobe PDF | View/Open |
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