Lestari, DesiWiji (2013) Pengaruh Substitusi Tepung Tapioka Terhadap Tekstur dan Nilai Organoleptik Dodol Susu. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini adalah untuk mengetahui penggantian yang terbaik dari tepung ketan oryza sativa dengan tepung tapioka dalam susu dalam hal kualitas fisik dan organoleptik. Bahan yang digunakan dalam penelitian ini adalah susu, tepung ketan oryza sativa, tepung tapioka, dan gula. Metode yang digunakan adalah eksperimen Randracized Block Design (RBD), dengan 5 perlakuan dan 3 replikasi, jika ada pengaruh signifikan akan diuji dengan uji rentang ganda Duncan. Hasil penelitian menunjukkan bahwa substitusi tepung tapioka memiliki efek signifikan tinggi (p & lt. 0,01) pada kualitas fisik dan organoleptik, tetapi memiliki efek signifikan (p & gt. 0,05) pada rasa kue manis susu. Add dari angka 25% tepung tapioka dalam membuat kue manis susu memberikan hasil terbaik dan penelitian lebih lanjut tentang waktu penyimpanan susu manis yang dibutuhkan. Kesimpulan dari penelitian ini adalah pengobatan substitusi tepung tapioka dapat mengurangi nilai kualitas fisik (tekstur) dan sensorik (tekstur, rasa, aroma dan warna) susu lekukan. 25 persen substitusi tepung singkong menghasilkan tas teh berkualitas terbaik dalam hal tekstur (10,90 n) dan organoleptik (5,78 tekstur, rasa 5,84, 6,96 aroma, dan warna 6,68) Susu Lunkhead.
English Abstract
The objective of this research was to find out the best of substitution of Oryza sativa glutinous flour with tapioca flour in milk in terms of physical and organoleptic qualities. Materials used in this research were milk, Oryza sativa glutinous flour, tapioca flour, and sugar. The method used is the experiment of Randomized Block Design (RBD), with 5 treatments and 3 replication, if there were significant influence would tested by Duncan’s Multiple Range Test. The result shown that the substitution of tapioca flour had high significant effect (P<0.01) on physical and organoleptic qualities, but had significant effect (P>0.05) on flavor of milk sweet pastry. The add of number 25 % of tapioca flour in make the milk sweet pastry give the best result and further research on storage time of the milk sweet pastry is needed. Conclusions of this study was tapioca flour substitution treatment can reduce the value of the physical quality (texture) and sensory (texture, flavor, aroma and color) lunkhead milk. 25 percent cassava flour substitution produce the best quality milk lunkhead in terms of texture (10.90 N) and organoleptic (5.78 texture, flavor 5.84, 6.96 aroma, and color of 6.68) lunkhead milk.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2013/51/051305125 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 12 Jul 2013 11:30 |
| Last Modified: | 19 Oct 2021 12:16 |
| URI: | http://repository.ub.ac.id/id/eprint/137015 |
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