Pengaruh Proporsi Tepung Mocaf (Modified Cassava Flour) Dan Tepung Kacang Hijau (Vigna Radiata L) Pada Pembuatan Food Bar Terhadap Tingkat Kekerasan Dan Daya Terima

Sari, Mega Permata and , Retty Ikawati, S.TP., M.Sc (2018) Pengaruh Proporsi Tepung Mocaf (Modified Cassava Flour) Dan Tepung Kacang Hijau (Vigna Radiata L) Pada Pembuatan Food Bar Terhadap Tingkat Kekerasan Dan Daya Terima. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Background: Cassava is local food that can be processed into food bar. Mung bean flour can be used to increase the protein content. Mocaf flour and mung bean flour may affect the chemical quality, physical quality and sensory quality of the food bar. Purpose: The purpose of the research was to determine the effect of mocaf flour and mung bean flour proportion to the hardness and acceptance of the food bar. Methods: The research used experimental method with a completely randomized design with 3 treatments (60:40, 50:50, 40:60). Statistical analysis hardness values used one way Anova test with significance level of 95% and followed by Duncan test, whereas statictical analysis acceptability used Kruskall Wallis test. Result: The proportion of 40: 60 gives the highest hardness in the food bar (6.79N) and the proportion of 60:40 gives the lowest hardness in the food bar (6,04N). The best acceptance of food bar with the proportion of 40:60 followed by 50:50. Conclusion: The results showed that mocaf flour, mung bean flour different proportions did not affect the hardness of food bar. The acceptence of mocaf flour, mung bean flour different sample affect on texture and overall, but did not affect to the aroma, color, and taste.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Food bar, Mocaf flour, Mung bean flour, acceptability, hardness
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	MEGA PERMATA SARI
Date Deposited:	13 Apr 2018 09:23
Last Modified:	05 Sep 2022 01:18
URI:	http://eprints.ums.ac.id/id/eprint/62274

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