Analisa Kadar Pati Resisten Dan Daya Terima Pada Flakes Berbahan Tepung Kacang Kapri (Pisum Sativum Axiphium L) Dan Ubi Jalar Putih (Ipomoea batatas L.)

Wicaksana, Agung Ahlul and , Fitriana Mustikaningrum, S.Gz., M.Sc (2024) Analisa Kadar Pati Resisten Dan Daya Terima Pada Flakes Berbahan Tepung Kacang Kapri (Pisum Sativum Axiphium L) Dan Ubi Jalar Putih (Ipomoea batatas L.). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Flakes are a convenient and carbohydrate-rich ready-to-eat product. These flakes are made from white sweet potato flour and pratanak capri bean flour. The purpose of this study was to determine the effect of flakes formulation on resistant starch content and acceptability. This research method applied experimental method with completely randomized design (CRD). The three flakes testing formulas were F1 (30:35), F2 (35:30), and F3 (40:25). Resistant starch content was tested by Kruskal Wallis followed by Mann-Whitney test. A total of 30 panelists were involved in sensory testing through questionnaires. The results showed that the resistant starch content of flakes was high (>6%). The highest resistant starch content was found in formula F2 (35:30) which was 6.7%, while the lowest was found in formula F1 (30:35) which was 6.02%. Formula F3 (40:25) was the most preferred formula based on aroma, texture, and overall test.

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: flakes, white sweet potato, capri bean, pre-cooking method, resistant starch, acceptability
Subjects: R Medicine > R Medicine (General)
R Medicine > RN Nutrition
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: AGUNG AHLUL WICAKSANA
Date Deposited: 24 Aug 2024 06:48
Last Modified: 24 Aug 2024 06:48
URI: http://eprints.ums.ac.id/id/eprint/127936

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