Pengaruh Substitusi Tepung Kacang Hijau (Vigna Radiata L.) Terhadap Kadar Protein Dan Daya Terima Bolu Kukus

Wardani, Dyah Hayu Kusuma and , Pramudya Kurnia, STP., M.Agr (2018) Pengaruh Substitusi Tepung Kacang Hijau (Vigna Radiata L.) Terhadap Kadar Protein Dan Daya Terima Bolu Kukus. Skripsi thesis, Universitas Muhammadiyah Surakarta.

[img] PDF (Naskah Publikasi)
NASKAH PUBLIKASI2 Dyah Hayu.pdf

Download (657kB)
[img] PDF (Halaman Depan)
Halaman Depan.pdf

Download (13MB)
[img] PDF (Bab I)
bab I.pdf

Download (98kB)
[img] PDF (Bab II)
bab 2.pdf
Restricted to Repository staff only

Download (337kB) | Request a copy
[img] PDF (Bab III)
bab III.pdf
Restricted to Repository staff only

Download (409kB) | Request a copy
[img] PDF (Bab IV)
bab IV.pdf
Restricted to Repository staff only

Download (384kB) | Request a copy
[img] PDF (Bab V)
bab V.pdf
Restricted to Repository staff only

Download (85kB) | Request a copy
[img] PDF (Daftar Pustaka)
DAFTAR PUSTAKA kacang hijau.pdf

Download (72kB)
[img] PDF (Lampiran)
lampiran.pdf
Restricted to Repository staff only

Download (8MB) | Request a copy
[img] PDF (Pernyataan Publikasi)
PERNYATAAN PUBLIKASI.pdf
Restricted to Repository staff only

Download (166kB) | Request a copy

Abstract

Introduction : Green bean flour is used as a substitution in making steamed cake. The selection of green beans as a substitute for making steamed cake because green beans have a high nutrition content in protein which is 22% compared to the nutrition content of wheat flour 9%. Objective: Understand the effect substitution of green bean flour (Vigna radiata L.) on protein contents and acceptability of steamed cake. Research methods : This research method is experiment with completely randomized design using the 4 treatments (0%, 15%, 20%, 25%). The test of acceptability and the test of the protein content obtained by the data normality Kolmogorov-Smirnov. The tested data were normally distributed and then analyzed using one way analysis of variance (ANOVA) with a significant level of 95% using SPSS 17 program. The effect of getting a significant difference is continued with the Ducan Multiple Range Test (DMRT). The data was not normal (p≤0,05) and did not meet the One-Way Anova test criteria, then continued with Kruskall-walis cruciate test. Results : The protein content of steamed cake increased with increasing substitution of green bean flour. Steamed cake by substituting 20% was most favored by panelists. Conclusion : There is no significant effect of green bean flour substitution on protein content where as only on taste and texture, significant effect were found

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Green bean flour, protein contents, steamed cake
Subjects: R Medicine > R Medicine (General)
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: DYAH HAYU KUSUMA WARDANI
Date Deposited: 18 Aug 2018 04:08
Last Modified: 18 Aug 2018 04:08
URI: http://eprints.ums.ac.id/id/eprint/66822

Actions (login required)

View Item View Item