Karakteristik Bubur Instan Berbasis Ubi Jalar Kuning dan Tempe

نویسندگان

چکیده

Instant porridge is a practical food processed product that easy for people to consume and has soft texture digest. The purpose of this research was get the best formulation yellow sweet potato tempeh on chemistry characteristics sensory instant porridge. method used completely randomized design with five treatments three replications. variation treatment: JT1 (yellow 90:1), JT2 80:20), JT3 70:30), JT4 60:40), JT5 50:50). data obtained were statistically analyzed using analysis variance continued Duncan's Multiple Range Test (DMRT) at 5% level. results showed combination significantly affected moisture, ash, fat, protein carbohydrate content. Based result research, 90:10 chosen as treatments: moisture content 7.79%, ash 4.66%, fat 3.28%, 8.97% 76.68%.

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ژورنال

عنوان ژورنال: Jurnal ilmiah teknologi pertanian Agrotechno

سال: 2022

ISSN: ['2503-0523', '2548-8023']

DOI: https://doi.org/10.24843/jitpa.2022.v07.i02.p07