Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Tingkat Kekerasan Dan Daya Terima Brownies Kukus

• Main Authors: Tini, Fera (Author), , Rusdin Rauf, S.TP., M.P (Author), , Eni Purwani, S.Si., M.Si (Author)
• Format: Book
• Published: 2015.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online

Summary

Preliminary: Brownies is popular product made from wheat flour as a ratio material. wheat flour consumption gives the health problem, so it should be replaced with purple potato flour and soy flour. Objective: The purpose of the study was to determine the effect of the comparison of purple potato flour and soy flour on hardness and acceptance level of brownies. Methods: a completely randomized desing with three treatment ratios of purple potato flour and soy flour, were 80:20, 70:30, and 60:40. Results: The results showed that 60:40 treatment gave the highest of hardness. Teh acceptance test indicated that 60:40 treatments revealed the biggest acceptance level for color and over all atributes. For aroma, 80:20 treatment displayed the best acceptability. For texture, the highest acceptance level showed by 70:30 treatment. Conclusion: There is effect of purple potato flour and soy flour ratios on hardness and acceptance level of steamed brownies.

Item Description

https://eprints.ums.ac.id/38232/1/11.%20NASKAH%20PUBLIKASI.pdf
https://eprints.ums.ac.id/38232/4/02.%20HALAMAN%20DEPAN.pdf
https://eprints.ums.ac.id/38232/5/03.%20BAB%201.pdf
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https://eprints.ums.ac.id/38232/7/05.%20BAB%203.pdf
https://eprints.ums.ac.id/38232/9/06.%20BAB%204.pdf
https://eprints.ums.ac.id/38232/15/07.%20BAB%205.pdf
https://eprints.ums.ac.id/38232/16/08.%20DAFTAR%20PUSTAKA.pdf
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https://eprints.ums.ac.id/38232/21/01.%20SURAT%20PERNYATAAN%20PUBLIKASI%20KARYA%20ILMIAH.pdf