Skripsi

KARAKTERISTIK FISIK KIMIA DAN SENSORIS ROTI DENGAN SUBSTITUSI TEPUNG KACANG HIJAU GERMINASI (Phaseolus radiatus L.).

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This research aimed to study the type of germinated mung bean flour and substitution of germinated mung bean flour on physical, chemical and sensory characteristics of bread. The study used a Factorial Completely Randomized Design with two treatment factors and each treatment was repeated three times. The first factor was the type of germinated mung bean flour (A), the second factor was the substitution of germinated mung bean flour (B). Observed parameters physical characteristics (texture and color), chemical characteristics (moisture, ash, protein, fat and carbohydrate) and sensory characteristics using hedonic tests (aroma, taste and texture). The results showed that the substitution of germinated mung bean flour had a significant effect on moisture, texture, color (lightness, redness and yellowness), protein and carbohydrate. The type of germinated mung bean flour had a significant effect on color (lightness and redness) and protein. The interaction between factors A and B had a significant effect on color (lightness and redness) and protein. Treatment 6 hours germinated mung bean flour and 10% germinated mung bean flour substitution was the best treatment based on the highest score of hedonic test with aroma 3.8, taste 3.72 and texture 3.64.

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Detail Information

Series Title

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Call Number

T811352022

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwija., 2022

Collation

x, 44 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Makanan, Roti

Specific Detail Info

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Statement of Responsibility

MURZ

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