Subagiantari, Ni Luh Putu Raditya (2022) Pengaruh Penambahan Tepung Wortel (Daucus carota L) Terhadap Daya Terima dan Kadar Beta Karoten Pada Kue Putu Ayu. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
Putu ayu cake has a characteristic, sweet on the sponge dough and savory on the grated coconut. The purpose of this study is to find out the characteristics of putu ayu cake with the addition of carrot flour. The research method used is to use the exprimental method with 5 treatments and 3 repetitions, with organoleptic tests and hedonic quality. This type of research uses Group Random Design (RAK). The types of data collected are organoleptic test data and hedonic quality to the level of color preference, texture, aroma, taste, overall acceptance, color quality and texture quality by using hedonic forms. As well as objective tests include the content of beta carotene in putu ayu cake and carrot flour. Data analysis using tabulation and continued to perform ANOVA tests if there is a difference in treatment will be followed by the smallest real test (BNT). The results of the study that there is an influence on the treatment of the addition of carrot flour to the color, texture, taste, aroma, overall acceptance, color quality, and texture quality. Laboratory objective test results showed no very noticeable difference in beta carotene levels. The best reception results are in the treatment of carrot flour addition 7.5%. Keywords: Putu ayu cake, carrot flour, organoleptic test
| Item Type: | Thesis (Diploma) |
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| Subjects: | S Agriculture > SB Plant culture |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Ni Luh Putu Raditya Subagiantari |
| Date Deposited: | 06 Jul 2022 01:30 |
| Last Modified: | 06 Jul 2022 01:30 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9388 |
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