Pengaruh Substitusi Tepung Jantung Pisang (Musa Paradisiaca) Terhadap Kadar Protein Dan Daya Terima Brownies Panggang

Yuliani, Diah and -, Agung Setya Wardana, STP., M.Si, (2018) Pengaruh Substitusi Tepung Jantung Pisang (Musa Paradisiaca) Terhadap Kadar Protein Dan Daya Terima Brownies Panggang. Skripsi thesis, Universitas Muhammadiyah Surakarta.

[img] PDF (Naskah Publikasi)
Naskah Publikasi revisi.pdf

Download (522kB)
[img] PDF (Halaman Depan)
HALAMAN DEPAN.pdf

Download (831kB)
[img] PDF (Bab I)
2. BAB I.pdf

Download (131kB)
[img] PDF (Bab II)
3. BAB II.pdf
Restricted to Repository staff only

Download (203kB) | Request a copy
[img] PDF (Bab III)
4. BAB III.pdf

Download (286kB)
[img] PDF (Bab IV)
5. BAB IV.pdf
Restricted to Repository staff only

Download (209kB) | Request a copy
[img] PDF (Bab V)
6. BAB V.pdf
Restricted to Repository staff only

Download (83kB) | Request a copy
[img] PDF (Daftar Pustaka)
7. DAFTAR PUSTAKA.pdf

Download (20kB)
[img] PDF (Lampiran)
8. LAMPIRAN.pdf
Restricted to Repository staff only

Download (1MB) | Request a copy
[img] PDF (Pernyataan Publikasi)
PERNYATAAN PUBLIKASI.pdf
Restricted to Repository staff only

Download (508kB) | Request a copy

Abstract

Protein consumption from vegetables are less varied and less desirable to the people, so banana blossom flour is added to processed product that is baked brownies. Banana blossom flour contains protein as much as 9,140 grams. Baked brownies with banana blossom flour substitution can be an alternative food in adding daily protein necessary. This research is aimed at finding out the effect of substitution of banana blossom flour on the baked brownies’ protein content and acceptability. This research used the complete randomized design with four treatments on banana blossom flour substitution (0%, 20%, 25%, 30%). The data was analyzed by using Oneway Anova Test, if the data was not normal and homogen, then it would be analyzed by using Kruskal Wallis Test and Duncan Test at level 0,05. The result of the research shows that banana blossom flour substitution affects the protein content of baked brownies with p-value=0,001, protein content average in a row, is 4,06; 4,30; 4,51 and 4,77. The result of the acceptibility test shows that there is an effect of banana blossom flour substitution on colour, aroma, flavour, teksture and over all. Baked brownies at 20% substitution of banana blossom flour is most liked by panelis with over all value is 4,26. There are effects of substitution of banana blossom on baked brownies’ protein content and acceptabillity.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Banana blossom flour, baked brownies, protein content, acceptabillity.
Subjects: R Medicine > R Medicine (General)
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: DIAH YULIANI
Date Deposited: 09 Nov 2018 10:23
Last Modified: 09 Nov 2018 10:23
URI: http://eprints.ums.ac.id/id/eprint/68495

Actions (login required)

View Item View Item