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Pengaruh Penggunaan Substitusi Tepung Labu Kuning(Cucurbhitamoschata) Pada Pembuatan Roti Tawar Ditinjau DariTingkat Pengembangan Dan Daya Terima

Background:Pumpkin is a food that has the potential to be developed into flour, as an alternative that reduce the consumption of wheat flour increases in recent 3 years (2012-2014).To substitution pumpkin flour baking test white be done as food diversification efforts. Objective: Todetermine the eff...

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Bibliographic Details
Main Authors: Nurmadiani, Effa (Author), , Pramudya Kurnia, STP, M.agr (Author), , Eni Purwani, SSi., MSi (Author)
Format: Book
Published: 2015-10-28.
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NonPeerReviewed
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Summary:Background:Pumpkin is a food that has the potential to be developed into flour, as an alternative that reduce the consumption of wheat flour increases in recent 3 years (2012-2014).To substitution pumpkin flour baking test white be done as food diversification efforts. Objective: Todetermine the effect of the use of pumpkin flour substitution on the level of development and acceptance of bread Methods: The studyexperiment with data analysis using one way ANOVA and LSD (Lest Significal Different).The study design used completely randomized design with threetreatmentscomparison flour and pumpkin. Results:This study showed that bread substituted pumpkin 0% and 15% showed high levels of development and the most preferred white breadpanelistis substituted pumpkin flour by 15% Conclusion:There is a pumpkin flour substitution effect on the level of development of white bread.Bread substituted pumpkin 0% and 15%showed high development of the highest. There is a substitution effect flour pumpkin against acceptance of color, aroma, flavor, texture and overall of pumpkin bread.The most preferred white bread panelist is substituted pumpkin flour by 15%
Item Description:https://eprints.ums.ac.id/38385/2/NASKAH%20PUBLIKASI.pdf
https://eprints.ums.ac.id/38385/6/HALAMAN%20JUDUL.pdf
https://eprints.ums.ac.id/38385/9/BAB%20I.pdf
https://eprints.ums.ac.id/38385/10/BAB%20II.pdf
https://eprints.ums.ac.id/38385/14/BAB%20III.pdf
https://eprints.ums.ac.id/38385/15/BAB%20IV.pdf
https://eprints.ums.ac.id/38385/16/BAB%20V.pdf
https://eprints.ums.ac.id/38385/21/DAFTAR%20PUSTAKA.pdf
https://eprints.ums.ac.id/38385/24/LAMPIRAN.pdf
https://eprints.ums.ac.id/38385/1/SURAT%20PERNYATAAN%20PUBLIKASI.pdf

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