Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Tingkat Kekerasan Dan Daya Terima Brownies Kukus

Tini, Fera (2015) Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Tingkat Kekerasan Dan Daya Terima Brownies Kukus. Diploma thesis, Universitas Muhammadiyah Surakarta.

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Abstract

FERA TINI J300 120 015 THE EFFECT OF PURPLE SWEET POTATO FLOUR AND SOYBEAN FLOUR RATIO ON HARDNESS AND ACCEPTANCE LEVEL OF STEAMED BROWNIES. . Preliminary: Brownies is popular product made from wheat flour as a ratio material. wheat flour consumption gives the health problem, so it should be replaced with purple potato flour and soy flour. Objective: The purpose of the study was to determine the effect of the comparison of purple potato flour and soy flour on hardness and acceptance level of brownies. Methods: a completely randomized desing with three treatment ratios of purple potato flour and soy flour, were 80:20, 70:30, and 60:40. Results: The results showed that 60:40 treatment gave the highest of hardness. Teh acceptance test indicated that 60:40 treatments revealed the biggest acceptance level for color and over all atributes. For aroma, 80:20 treatment displayed the best acceptability. For texture, the highest acceptance level showed by 70:30 treatment. Conclusion: There is effect of purple potato flour and soy flour ratios on hardness and acceptance level of steamed brownies. Keywords: Hardness, Receive Power, Brownies, purple sweet potato flour and soy flour.

Item Type: Karya ilmiah (Diploma)
Uncontrolled Keywords: Tingkat Kekerasan, Daya Terima, Brownies Kukus, Tepung ubi ungu dan tepung kedelai
Subjects: R Medicine > RT Nursing
Divisions: Fakultas Ilmu Kesehatan > Gizi D3
Depositing User: Feratini
Date Deposited: 27 Oct 2015 06:32
Last Modified: 27 Oct 2015 06:32
URI: http://eprints.ums.ac.id/id/eprint/38232

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