Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Tingkat Kekerasan Dan Daya Terima Brownies Kukus
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 fl...
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2015.
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100 | 1 | 0 | |a Tini, Fera |e author |
700 | 1 | 0 | |a , Rusdin Rauf, S.TP., M.P |e author |
700 | 1 | 0 | |a , Eni Purwani, S.Si., M.Si |e author |
245 | 0 | 0 | |a Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Tingkat Kekerasan Dan Daya Terima Brownies Kukus |
260 | |c 2015. | ||
500 | |a https://eprints.ums.ac.id/38232/1/11.%20NASKAH%20PUBLIKASI.pdf | ||
500 | |a https://eprints.ums.ac.id/38232/4/02.%20HALAMAN%20DEPAN.pdf | ||
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500 | |a https://eprints.ums.ac.id/38232/15/07.%20BAB%205.pdf | ||
500 | |a https://eprints.ums.ac.id/38232/16/08.%20DAFTAR%20PUSTAKA.pdf | ||
500 | |a https://eprints.ums.ac.id/38232/20/09.%20LAMPIRAN.pdf | ||
500 | |a https://eprints.ums.ac.id/38232/21/01.%20SURAT%20PERNYATAAN%20PUBLIKASI%20KARYA%20ILMIAH.pdf | ||
520 | |a 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. | ||
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690 | |a R Medicine (General) | ||
690 | |a RN Nutrition | ||
690 | |a RT Nursing | ||
655 | 7 | |a Thesis |2 local | |
655 | 7 | |a NonPeerReviewed |2 local | |
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787 | 0 | |n J300120015 | |
856 | \ | \ | |u https://eprints.ums.ac.id/38232/ |z Connect to this object online |