Pengaruh Substitusi Tepung Kacang Hijau (Vigna Radiata L.) Terhadap Kadar Protein Dan Daya Terima Bolu Kukus

Wardani, Dyah Hayu Kusuma and , Pramudya Kurnia, STP., M.Agr (2018) Pengaruh Substitusi Tepung Kacang Hijau (Vigna Radiata L.) Terhadap Kadar Protein Dan Daya Terima Bolu Kukus. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Introduction : Green bean flour is used as a substitution in making steamed cake. The selection of green beans as a substitute for making steamed cake because green beans have a high nutrition content in protein which is 22% compared to the nutrition content of wheat flour 9%. Objective: Understand the effect substitution of green bean flour (Vigna radiata L.) on protein contents and acceptability of steamed cake. Research methods : This research method is experiment with completely randomized design using the 4 treatments (0%, 15%, 20%, 25%). The test of acceptability and the test of the protein content obtained by the data normality Kolmogorov-Smirnov. The tested data were normally distributed and then analyzed using one way analysis of variance (ANOVA) with a significant level of 95% using SPSS 17 program. The effect of getting a significant difference is continued with the Ducan Multiple Range Test (DMRT). The data was not normal (p≤0,05) and did not meet the One-Way Anova test criteria, then continued with Kruskall-walis cruciate test. Results : The protein content of steamed cake increased with increasing substitution of green bean flour. Steamed cake by substituting 20% was most favored by panelists. Conclusion : There is no significant effect of green bean flour substitution on protein content where as only on taste and texture, significant effect were found

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Green bean flour, protein contents, steamed cake
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	DYAH HAYU KUSUMA WARDANI
Date Deposited:	18 Aug 2018 04:08
Last Modified:	05 Sep 2022 01:30
URI:	http://eprints.ums.ac.id/id/eprint/66822

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