Aprivia, Syafitri Febriani (2019) Pengaruh Penambahan Tepung Biji Nangka Terhadap Karakteristik Pancake. Diploma thesis, Poltekkes Denpasar.
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Abstract
A study of jackfruit seed flour to the characteristics of pancakes was carried out to explore the characteristics of the nutrient content, energy value and organoleptic test produced by pancakes. aims to determine the ratio of addition of jackfruit and flour seed flour to the characteristics of color, texture, taste, and aroma. And set the right ratio of wheat flour and jackfruit seed flour which produces good pancakes. The parameters observed in this study were water content, ash content, energy content, protein content, fat content, carbohydrate content and organoleptic content. This research was conducted with a completely randomized design (CRD) design with 5 treatments and 3 replications with the addition of jackfruit seed flour. The results showed that the best moisture content at a concentration of 15%, the best ash content at a concentration of 20%, the best energy content at a concentration of 0%, the best protein content at a concentration of 10%, the best fat content at a concentration of 0%, the lowest carbohydrate level at concentration 20 %. The favorite organoleptic test preferred by panelists is pancakes with a concentration of 20%. The greater the concentration of addition of jackfruit seed flour increased the overall preference for the addition of jackfruit seed flour to the characteristics of pancakes. Keyword : Pancake, jackfruit, Nutritional Value, and organoleptic
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Pancake, jackfruit, Nutritional Value, and organoleptic |
| Subjects: | R Medicine > RZ Other systems of medicine |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | mrs Febriani Aprivia Syafitri |
| Date Deposited: | 06 Sep 2019 06:38 |
| Last Modified: | 06 Sep 2019 06:41 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/3065 |
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