KARAKTERISTIK SENSORIS DAN KIMIA FLAKES DARI TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate L), UBI JALAR KUNING (Ipomea batatas L) DAN KACANG MERAH (Phaseolus vulgaris L)
نویسندگان
چکیده
ABSTRACTThe parameters tested were sensory properties (color, taste, smell and texture) chemical (moisture content, ash, fat, protein, carbohydrate total calories). From the results of study it was stated that flakes made from a mixture goroho flour, yellow sweet potato flour red bean had characteristics in form gray to-brown color, flavored, having crispy taste increasing with numbers flour. In conclusion, most preferred formula for is 60% + 30% 10% based on overall organoleptic assessment obtained an average value 3.59 (categorized as like). Flakes have composition range moisture content values 2.41% - 2.75%; ash 3.59% 4.07%; fat 0.16% 0.22%; protein 4.02% 4.30%; carbohydrates 89.05% 89.42% calories 374.44 kcal 375.74 per 100 g Keywords: plantain, yam, bean, flakes. ABSTRAKParameter yang diuji adalah sifat sensori (warna, rasa, bau dan tekstur) kimia (kadar air, abu, lemak, karbohidrat kalori total). Dari hasil penelitian disebutkan bahwa serpih terbuat dari campuran tepung goroho, ubi jalar kuning kacang merah memiliki ciri sensoris berupa warna abu-abu hingga kecoklatan, rasa manis renyah. semakin meningkat dengan bertambahnya jumlah kuning. Kesimpulannya paling disukai untuk merah, berdasarkan penilaian organoleptik secara keseluruhan diperoleh nilai rata-rata 3,59 (berkategori suka). komposisi kisaran kadar air 2,41% 2,75%; abu 3,59% 4,07%; lemak 0,16% 0,22%; 4,02% 4,30%; 89,05% 89,42% 374,44 kkal 375,74 g.Kata kunci: pisang kuning,
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ژورنال
عنوان ژورنال: Jurnal Teknologi Pertanian (Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sam Ratulangi)
سال: 2022
ISSN: ['2685-1954', '1411-0423']
DOI: https://doi.org/10.35791/jteta.v12i1.38856