FatmaAndriani (2006) The effect of Proportion Dried Cassava Flour and Red Bean Flour and also Fermentatio Time on Physical-Chemical of Biscuit. Sarjana thesis, Universitas Brawijaya.
Abstract
Dried cassava is one of the product process of rich cassava carbohydrate will can be exploited to become product with higher level commercial value that is becoming biscuit. Biscuit with dried cassava flour raw material will have excellence, like raw material price which is cheaper relative, depressing wheat import and have extract content and also fibre which is was better to be compared to biscuit in general. Whole wheat substitution by dried cassava flour can be improved, while protein content insuffiency effect of dried cassava flour substitution earn in fortification with legume flour so that support which was in this time emboldened to depress wheat import and can be accepted by consumer. At the moment making of composite flour biscuit pass fermentation process have never been conducted. Fermentation use yeast at expected composite flour can improve; repair value of nutrition. This research is conducted to know correct proportion between dried cassava flour and red bean flour and also fermentation time to be yielding good biscuit. This research use factorial RAK by two factor. The Obtain to be analysed with ANOVA continued with test of BNT ( α = 1 % and 5 %), if there are interaction two factor continued with test of DMRT. Election of best treatment by using method of Zeleny. Research result indicated that fermentation time and proportion differ very real ( α = 0,01) at totalizing composite flour sugar is fermentation. Interaction both of treatment differ very real (α = 0,01) at water rate, protein rate and rate of N-Amino and also differ reality (α = 0,05) at extract rate and total rate of composite flour acid fermentation. Research result at composite flour biscuit fermentation indicate that fermentation time and proportion differ very real (α = 0,01) at water rate, protein rate, fat rate and energy broken. Proportion for the rate of fibre differ reality (α = 0,05) while fermentation time differ very real (α = 0,01). Brightness storey; level and storey; level ruddle to differ reality (α = 0,05) at proportion while fermentation time not differ reality. Colour storey; level turn yellow not differ reality. Interaction both of factor only at extract analysis (α = 0,01). Best treatment for composite flour fermentation at treatment of dried cassava flour proportion 60 % and red bean flour with fermentation time 30 hours. While for biscuit at treatment of dried cassava flour 60 % and red bean flour 40 % with fermentation time 18 hours.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2006/188/050602468 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 28 May 2009 09:26 |
| Last Modified: | 21 Oct 2021 04:40 |
| URI: | http://repository.ub.ac.id/id/eprint/147573 |
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