Teknik Pembuatan Keripik Simulasi Labu Jepang
| dc.contributor | en-US | |
| dc.creator | Kusbiantoro, Bram | |
| dc.creator | Histifarina, Dian | |
| dc.creator | Ahza, A B | |
| dc.date | 2005-03-03 | |
| dc.date.accessioned | 2018-05-02T06:25:25Z | |
| dc.date.available | 2018-05-02T06:25:25Z | |
| dc.date.issued | 2005-03-03 | |
| dc.description | Tujuan penelitian untuk mempelajari optimasi proses pembuatan keripik simulasi labu jepang. Penelitiandilakukan di Laboratorium Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, IPB dan Laboratorium Pi lotPlan, PAU Pangan dan Gizi, IPB Bogor dari bulan Maret sampai Juli 2003. Rancangan percobaan menggunakan acaklengkap dengan tiga ulangan. Perlakuan yang dicoba adalah perbandingan persentase labu kukus dan campurantepung (perbandingan tapioka:tepung terigu) yaitu 35:55 (1:1); 35:55 (1:2); 35:55 (2:1); 30:60 (1:1); 30:60 (1:2);30:60 (2:1); 25:65 (1:1); 25:65 (1:2), dan 25:65 (2:1). Hasil penelitian menunjukkan bahwa perlakuan penambahan30% labu kukus dan 60% campuran tepung tapioka : tepung terigu (2:1) memberikan hasil terbaik dilihat darikerenyahan dan rasa yang pal ing disukai oleh panelis (5,80 dan 5,60); rasio pengembangan dan rendemen tertinggi(163 dan 70,09%), kadar air 5,27% b.b dan kadar lemak 28,09 % b.b.The study of pro cess ing on squash sim u la -tion chips. The aim of this re search was to study the op ti mum pro cess ing of squash sim u la tion chips. The re search wascon ducted at Food Tech nol ogy Lab o ra tory, Fac ulty of Ag ri cul ture Tech nol ogy, IPB and Pi lot Plan Laboratorium,PAU, IPB, Bogor from March un til July 2003. A com pletely ran dom ized de signs was used with three rep li ca tions.The treat ments were per cent age ra tio of steam squash and mixed flour (tap i oca: wheat), i.e.: 35:55 (1:1); 35:55 (1:2);35:55 (2:1); 30:60 (1:1); 30:60 (1:2); 30:60 (2:1); 25:65 (1:1); 25:65 (1:2) dan 25:65 (2:1). The re sults showed that30% steamed squash and 60% mixed flour (tap i oca-wheat 2:1) gave the best re sult based on the crisp i ness and thetaste, high est ra tio of ad vance ment and rendement (163 and 70.09%); wa ter con tent 5.27% w.b and fat con tent 28,09% w.b. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/963 | |
| dc.identifier | 10.21082/jhort.v15n1.2005.p%p | |
| dc.identifier.uri | https://repository.pertanian.go.id/handle/123456789/900 | |
| dc.language | eng | |
| dc.publisher | Indonesian Center for Horticulture Research and Development | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/963/832 | |
| dc.rights | Copyright (c) 2005 Indonesian Center for Horticulture Research and Development | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | 2502-5120 | |
| dc.source | 0853-7097 | |
| dc.source | Jurnal Hortikultura; Vol 15, No 1 (2005): Maret 2005 | en-US |
| dc.title | Teknik Pembuatan Keripik Simulasi Labu Jepang | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |