Pengaruh Substitusi Tepung Bonggol Pisang (Musa paradisiaca) terhadap Kadar Abu, Tingkat Pengembangan, dan Daya Terima Brownies Kukus

Dewi, Aprilia Lasmini and , Agung Setya Wardana, S.TP., M.Si (2018) Pengaruh Substitusi Tepung Bonggol Pisang (Musa paradisiaca) terhadap Kadar Abu, Tingkat Pengembangan, dan Daya Terima Brownies Kukus. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Minerals are zizimicrobials whose presence is in the least amount of food. The amount of mineral in general in the ingredients can be known through the gray powder. The benefits of making banana hump flour in addition to being used as a substitute for making steamed brownies, making banana hump flour will also increase the diversification of food made from pangsangsian flour and to improve the quality and shelf life of banana hump flour.This study aimed to determine the effect of the substitution of banana cusps (Musa paradisiaca) on the level of gray, the level of development, and the acceptability of steamed brownies. The design of this study used a Completely Randomized Design (CRD), with three treatments and one control with three repetitions. The study was carried out using a percentage of 0%, 20%, 30%, and 40%. Data were analyzed using Kruscal Wallis test. followed by Duncan's test at the 0.05 level. The results of the content test showed that the effect of the addition of banana gourd on steamed brownies to the content of the fruit with the value of p = 0.001. The results of the measurement of the level of development showed that the effect of the addition of banana cage on the level of development of steamed brownies with p = 0.01 and the average level of development in succession was 31.6%; 24.1%; 15.3%; and 12.7%. The results of the acceptability test showed the effect of adding banana flour to the color, aroma, taste, texture, and overall. Steamed brownies with the addition of 0% banana flour are nail brownies that are most preferred by panelists with an overall average of 4.06%. There is an influence of the substrate of banana bark (Musa paradisiaca) on the level of gray, the level of development, and the acceptance of steamed brownies. Keywords: Ash Content, Banana Hump, Development, Mineral, Steamed Brownies.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Ash Content, Banana Hump, Development, Mineral, Steamed Brownies.
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: APRILIA LASMINI DEWI
Date Deposited: 08 Nov 2018 04:26
Last Modified: 08 Nov 2018 04:26
URI: http://eprints.ums.ac.id/id/eprint/68418

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