Daya Patah Dan Daya Terima Flakes Jagung Yang Disubtitusi Tepung Jantung Pisang

Kurniasih, Angit and , Siti Zulaekah, A., M.Si and , Rusdin Rauf, S.TP., MP (2016) Daya Patah Dan Daya Terima Flakes Jagung Yang Disubtitusi Tepung Jantung Pisang. Skripsi thesis, Universitas Muhammadiyah Surakarta.

[img] PDF (NASKAH PUBLIKASI)
NASKAH PUBLIKASI.pdf

Download (813kB)
[img] PDF (HALAMAN SAMPUL)
HALAMAN SAMPUL.pdf

Download (1MB)
[img] PDF (BAB I)
BAB I.pdf

Download (104kB)
[img] PDF (BAB II)
BAB II.pdf
Restricted to Repository staff only

Download (338kB)
[img] PDF (BAB III)
BAB III.pdf
Restricted to Repository staff only

Download (190kB)
[img] PDF (BAB IV)
BAB IV.pdf
Restricted to Repository staff only

Download (324kB)
[img] PDF (BAB V)
BAB V.pdf
Restricted to Repository staff only

Download (93kB)
[img] PDF (DAFTAR PUSTAKA)
DAFTAR PUSTAKA.pdf

Download (86kB)
[img] PDF (LAMPIRAN)
LAMPIRAN.pdf
Restricted to Repository staff only

Download (3MB)
[img] PDF (PERNYATAAN PUBLIKASI)
PERNYATAAN PUBLIKASI.pdf
Restricted to Repository staff only

Download (273kB)

Abstract

Introduction : Flakes are prepared products which are favored and quick in the preparation. The raw material used in flakes preparation is corn. The addition of banana flower flour in flakes is to enhance it’s fiber. Purpose : The purpose of the research was to determine the effect of banana flower flour substitution on corn flakes to the brittleness and acceptance of the flakes Method : The research method was completely randomized design with 4 treatments of banana flower flour substitution ie 0% (control), 15%, 20%, 25%. The analysis of brittleness was using Texture Analyzer CT-03 Brookfield. Data was analysed of one way statistical (ANOVA) and followed by Duncan Multiple Range Test (DMRT) with a 95% significance level. Result : The results showed that banana flower flour substitution did not affect of the brittle power of flakes. The highest and lowest of brittleness gave by substitution of 15% and 20%, respectively based on 4 substitution treatments, the best acceptance of flakes displayed by substituted of 0%, followed by 15%. Conclusion : There was no effect of the banana flower flour substituion to the brittleness of flakes. the acceptance of banana flower flour substitution affect on color, aroma, taste and overall, but did not affect to the texture of flakes. Suggestion : It is necessary to analyse proximate composition and fiber content in corn flakes.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: flakes, corn, banana flower, brittleness, acceptability
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: ANGIT KURNIASIH
Date Deposited: 31 Oct 2016 02:30
Last Modified: 05 May 2017 11:15
URI: http://eprints.ums.ac.id/id/eprint/47192

Actions (login required)

View Item View Item