Pengaruh Substitusi Tepung Biji Nangka Terhadap Kadar Kalsium, Tingkat Pengembangan Dan Daya Terima Cupcake

Purnama, Rulinda Septa and , Agung Setya Wardana, STP.,M.Si (2018) Pengaruh Substitusi Tepung Biji Nangka Terhadap Kadar Kalsium, Tingkat Pengembangan Dan Daya Terima Cupcake. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Introduction: Cake cupcakes, known as sponge made from butter, white sugar, eggs, flour and baking powder, are preferred by people. The shape of the expanding cupcake has a soft texture with the basic ingredients of flour which has a protein content of gluten. Therefore it can experience development. On eof the efforts to improve the quality and economic value of jackfruit seeds is by processing it into jackfruit seed flour. Jackfruit seed flour can be used as an alternative ingredient for flour and flour substitution. Jackfruit seed flour has a higher calcium and phosphorus content than wheat flour. Objective: The purpose of this study was to determine the effect of substitution of jackfruit seed flour on calcium levels, level of development and acceptability of the cupcake. Method: This study used a completely randomized design with 4 treatments substituting jackfruit seed flour 0%, 20%, 25% and 30%. Data from the substitution of jackfruit seed flour on calcium levels, level of development and cupcake receiving power were analyzed by using one way ANOVA statistical test and Duncen Muktiple Range Test. Results: The results of the study showed that the substitution of jackfruit seed flour affected the calcium content of p = 0.01.The highest calcium content was indicated by 30% substitution. There is an influence on the level of development of jackfruit seed flour substitution cup value p = 0.00, the highest level of development is found at 0% substitution. It was also found out that thethat the cupcake substitution of jackfruit seed flour affected the acceptability of aroma, taste, texture and overall value of p = 0.001; p = 0.00; p = 0.001; p = 0.001. There is no effect of substitution of jackfruit seed flour on the test of the color acceptability of the cupcake p value = 0.102. Conclusion: There is an effect of substitution of jackfruit seed flour on the calcium level, the development level and the acceptability of the cupcake.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Cupcake, jackfruit seed flour, calcium content, level of development, acceptability.
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
R Medicine > RZ Other systems of medicine
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: RULINDA SEPTA PURNAMA
Date Deposited: 09 Nov 2018 10:09
Last Modified: 09 Nov 2018 10:09
URI: http://eprints.ums.ac.id/id/eprint/68503

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