Purniati, Ni Putu (2021) STUDI PEMBUATAN CAMILAN STIK DENGAN PENAMBAHAN UMBI BIT. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.
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Abstract
STUDY OF MAKING SNACK STICK WITH THE ADDITION OF BEETROOT ABSTRACT The purpose of this study was to determine the organoleptic quality characteristics of snack sticks with the addition of beetroot. The research method used is an experimental method with 5 treatments and 3 replications, with organoleptic tests including hedonic tests for the color. This type of research uses a Randomized Block Design (RAK). The type of data collected is organoleptic test data on the level of preference for color, texture, aroma, taste, and overall acceptance, as well as organoleptic quality including texture and color using a hedonic form. Data analysis using tabulation and continued with the ANOVA test if there is a difference in treatment, it will be continued with the smallest significant difference test (BNT). The results showed that there was an effect of the addition of beetroot treatment on the color, texture, taste, aroma, and overall acceptance. The result of the treatment that was acceptable was the addition of 30% beetroot. Snack sticks with the addition of 50% of beetroot resulted in the best quality and the most preferred by the panelists. Key Words : Snack Sticks, Beetroot, Organoleptik Quality
Item Type: | Thesis (Diploma) |
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Uncontrolled Keywords: | Key Words : Snack Sticks, Beetroot, Organoleptik Quality |
Subjects: | E History America > E11 America (General) J Political Science > JN Political institutions (Europe) |
Divisions: | Jurusan Gizi > Prodi D3 |
Depositing User: | Ni Putu Purniati |
Date Deposited: | 16 Dec 2022 01:25 |
Last Modified: | 16 Dec 2022 01:25 |
URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/8458 |
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