MUHAMAD BERRY AKBAR GUMAY, NIM 432013015 (2019) SUBSTITUSI TEPUNG BONGGOL PISANG DENGAN TEPUNG TERIGU PADA PEMBUATAN COOKIES. Skripsi thesis, Universitas Muhammadiyah Palembang.

Preview	Text 432013015_BAB I_ DAFTAR PUSTAKA.pdf Download (930kB) | Preview
	Text 432013015_BAB II_SAMPAI_BAB TERAKHIR.pdf Restricted to Repository staff only Download (930kB)

Abstract

MUHAMMAD BERRY AKBAR GUMAY. Substitution of Kepok Banana Flour with Wheat Flour in Making Cookies. Supervised by SUYATNO and HENI DOMONITA. This study aims to determine the effect of substitution of wheat flour with kepok banana weevil flour in making cookies and determine the substitution treatment of wheat flour with kepok banana weevil flour in making cookies. The best. This research Alhamdulillah was carried out in November 2018 to June 2019 in the laboratories of the Faculty of Agriculture, Muhammadiyah University, Palembang and the Industrial Research and Standardization Institute Palembang. The research method used was a Non Factorial Randomized Block Design. The research factor is the substitution of wheat flour with banana weevil flour in making cookies which consists of five levels of treatment factors and is repeated four times. Each substitution treatment of wheat flour with banana weevil flour are: B1 (25% wheat flour: 25% banana weevil flour from total ingredients), B2 (20% wheat flour: 30% banana weevil flour of total ingredients), B3 (flour wheat flour 15%: banana weevil 35% of the total ingredients), B4 (10% wheat flour: banana weevil 40% of the total ingredients) and B5 (5% wheat flour: banana weevil 45% of the total ingredients). The parameters observed in this study, chemical analysis included fiber content, protein content and water content. While the sensory test includes color, taste, aroma with the hedonic test and crispness with the ranking test. The results showed that the substitution treatment of Kepok banana starch with wheat flour had a very significant effect on fiber content, protein content and moisture content of cookies. The lowest fiber content, the highest protein content and the lowest water content in cookies are in the B1 treatment (25% wheat flour: 25% banana weevil flour) with an average value of 0.54%, 7.59% and 2.158%. Organoleptic cookies test results on aroma, taste, color and crispness with the highest preference level were found in the B3 treatment (15% wheat flour: 35% banana weevil flour) with an average value of 3.85 (somewhat preferred criteria), 3, 70 (criteria for panelists), 4.05 (criteria for panelists) and 0.62 (crispy criteria).

Item Type:	Thesis (Skripsi)
Additional Information:	pembimbing 1. Ir. Suyatno, M.Si 2. Heni Domonita, SP. M,Si
Uncontrolled Keywords:	Substitution of Kepok Banana Flour with Wheat Flour in Making Cookies.
Subjects:	Ilmu Dan Teknologi Pangan > industri pangan
Divisions:	Fakultas Pertanian > Teknologi Pangan (S1)
Depositing User:	Mahasiswa Fakultas Pertanian
Date Deposited:	13 Sep 2019 03:51
Last Modified:	13 Sep 2019 03:51
URI:	http://repository.um-palembang.ac.id/id/eprint/5056

Actions (login required)

View Item