Tini, Fera and , Rusdin Rauf, S.TP., M.P and , Eni Purwani, S.Si., M.Si (2015) Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Tingkat Kekerasan Dan Daya Terima Brownies Kukus. Diploma thesis, Universitas Muhammadiyah Surakarta.
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Abstract
Preliminary: Brownies is popular product made from wheat flour as a ratio material. wheat flour consumption gives the health problem, so it should be replaced with purple potato flour and soy flour. Objective: The purpose of the study was to determine the effect of the comparison of purple potato flour and soy flour on hardness and acceptance level of brownies. Methods: a completely randomized desing with three treatment ratios of purple potato flour and soy flour, were 80:20, 70:30, and 60:40. Results: The results showed that 60:40 treatment gave the highest of hardness. Teh acceptance test indicated that 60:40 treatments revealed the biggest acceptance level for color and over all atributes. For aroma, 80:20 treatment displayed the best acceptability. For texture, the highest acceptance level showed by 70:30 treatment. Conclusion: There is effect of purple potato flour and soy flour ratios on hardness and acceptance level of steamed brownies.
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Tingkat Kekerasan, Daya Terima, Brownies Kukus, Tepung ubi ungu dan tepung kedelai |
| Subjects: | R Medicine > R Medicine (General) R Medicine > RN Nutrition R Medicine > RT Nursing |
| Divisions: | Fakultas Ilmu Kesehatan > Gizi D3 |
| Depositing User: | Feratini |
| Date Deposited: | 27 Oct 2015 06:32 |
| Last Modified: | 15 Sep 2022 06:59 |
| URI: | http://eprints.ums.ac.id/id/eprint/38232 |
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