Image of PENGARUH KONSENTRASI NATRIUM BIKARBONAT DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK TEPUNG REBUNG AMPEL DAN PENGAPLIKASIANNYA PADA BROWNIES
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PENGARUH KONSENTRASI NATRIUM BIKARBONAT DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK TEPUNG REBUNG AMPEL DAN PENGAPLIKASIANNYA PADA BROWNIES

This research aimed to determine the effect of sodium bicarbonate concentrations and soaking times on the physical and chemical characteristics of ampel bamboo shoot flour and its application in brownies. This research used a Factorial Completely Randomized Design with two factors: sodium bicarbonate concentrations (50 g, 100 g and 150 g) and soaking times (6 hours, 9 hours and 12 hours). Parameters observed of ampel bamboo shoot flour were physical characteristics (yield, lightness, redness and yellowness) and chemical characteristics (moisture content, ash content, pH and HCN content), while the parameter observed of brownies were sensory characteristics (texture, taste and aroma). The results indicated that the treatments of sodium bicarbonate concentrations had significant effect on yield, ash content, pH and HCN content. The treatment of soaking times had a significant effect on yield, lightness, redness, yellowness, moisture content, and HCN content. The interaction of both treatment factors showed a significant effect on yield, redness, and HCN content. The optimal treatment was A3B3 (50 g sodium bicarbonate concentration and 12-hours soaking time), which was HCN content of 25.90 mg/kg with an HCN reduction of 91.72%. The substitution up to 30% of the ampel bamboo shoots flour was not significant effect on texture, taste and aroma of brownies.

Availability
#
Central Library (Reference) T2012062026
T201206
Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T2012062026
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xvi, 106 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
641.307
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Bahan Makanan
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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