Pengaruh Penggunaan Substitusi Tepung Labu Kuning (Cucurbhitamoschata) Pada Pembuatan Roti Tawar Ditinjau Dari Tingkat Pengembangan Dan Daya Terima

Nurmadiani, Effa and , Pramudya Kurnia, STP, M.agr. and , Eni Purwani, SSi., MSi (2015) Pengaruh Penggunaan Substitusi Tepung Labu Kuning (Cucurbhitamoschata) Pada Pembuatan Roti Tawar Ditinjau Dari Tingkat Pengembangan Dan Daya Terima. Diploma thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Background:Pumpkin is a food that has the potential to be developed into flour, as an alternative that reduce the consumption of wheat flour increases in recent 3 years (2012-2014).To substitution pumpkin flour baking test white be done as food diversification efforts. Objective: Todetermine the effect of the use of pumpkin flour substitution on the level of development and acceptance of bread Methods: The studyexperiment with data analysis using one way ANOVA and LSD (Lest Significal Different).The study design used completely randomized design with threetreatmentscomparison flour and pumpkin. Results:This study showed that bread substituted pumpkin 0% and 15% showed high levels of development and the most preferred white breadpanelistis substituted pumpkin flour by 15% Conclusion:There is a pumpkin flour substitution effect on the level of development of white bread.Bread substituted pumpkin 0% and 15%showed high development of the highest. There is a substitution effect flour pumpkin against acceptance of color, aroma, flavor, texture and overall of pumpkin bread.The most preferred white bread panelist is substituted pumpkin flour by 15%

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	Development, acceptance, pumpkin, bread
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi D3
Depositing User:	Unnamed user with username j300120025
Date Deposited:	28 Oct 2015 10:04
Last Modified:	15 Sep 2022 06:53
URI:	http://eprints.ums.ac.id/id/eprint/38385

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