Dwipayanti, Ni Made (2023) PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI JALAR UNGU TERHADAP KARAKTERISTIK KUE SEMPRIT. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2023.
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Abstract
THE EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH PURPLE SWEET POTATO FLOUR ON THE CHARACTERISTICS OF SYRINGE CAKE ABSTRACT Syringe cake is a type of cookies which in this study was made using purple sweet potato. The purpose of this study was to determine the effect of purple sweet potato substitution on the characteristics of the syringes by organoleptic and objective tests. This study used an experimental method in which the experiment was designed using a randomized block design (RAK). With 5 treatments, namely the level of purple sweet potato flour substitution treatment: 65%, 70%, 75%, 80%, 85% and repeated 3 times and continued to do the ANOVA test. The results showed that the different substitutions had a significant effect on the organoleptic test for color, color quality, texture, taste, aroma, aroma quality and overall acceptance. Treatment with purple sweet potato flour substitution with wheat flour 70%: 30% (P2) was declared the best treatment with average values of protein content (9.86%), fat content (28.70%), carbohydrate content (50, 34%), moisture content (6.20%), ash content (1.37%), and fiber content (10.86%). Keywords : Purple sweet potato, Syringe cake, Organoleptic, Objective test
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Purple sweet potato, Syringe cake, Organoleptic, Objective test |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Ni Made Dwipayanti |
| Date Deposited: | 26 Jun 2023 01:35 |
| Last Modified: | 26 Jun 2023 01:35 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/10659 |
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