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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2015-10-28.
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| 042 | |a dc | ||
| 100 | 1 | 0 | |a Nurmadiani, Effa |e author |
| 700 | 1 | 0 | |a , Pramudya Kurnia, STP, M.agr. |e author |
| 700 | 1 | 0 | |a , Eni Purwani, SSi., MSi |e author |
| 245 | 0 | 0 | |a Pengaruh Penggunaan Substitusi Tepung Labu Kuning(Cucurbhitamoschata) Pada Pembuatan Roti Tawar Ditinjau DariTingkat Pengembangan Dan Daya Terima |
| 260 | |c 2015-10-28. | ||
| 500 | |a https://eprints.ums.ac.id/38385/2/NASKAH%20PUBLIKASI.pdf | ||
| 500 | |a https://eprints.ums.ac.id/38385/6/HALAMAN%20JUDUL.pdf | ||
| 500 | |a https://eprints.ums.ac.id/38385/9/BAB%20I.pdf | ||
| 500 | |a https://eprints.ums.ac.id/38385/10/BAB%20II.pdf | ||
| 500 | |a https://eprints.ums.ac.id/38385/14/BAB%20III.pdf | ||
| 500 | |a https://eprints.ums.ac.id/38385/15/BAB%20IV.pdf | ||
| 500 | |a https://eprints.ums.ac.id/38385/16/BAB%20V.pdf | ||
| 500 | |a https://eprints.ums.ac.id/38385/21/DAFTAR%20PUSTAKA.pdf | ||
| 500 | |a https://eprints.ums.ac.id/38385/24/LAMPIRAN.pdf | ||
| 500 | |a https://eprints.ums.ac.id/38385/1/SURAT%20PERNYATAAN%20PUBLIKASI.pdf | ||
| 520 | |a 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% | ||
| 546 | |a en | ||
| 546 | |a en | ||
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| 546 | |a en | ||
| 546 | |a en | ||
| 546 | |a en | ||
| 546 | |a en | ||
| 546 | |a en | ||
| 546 | |a en | ||
| 546 | |a en | ||
| 690 | |a R Medicine (General) | ||
| 690 | |a RN Nutrition | ||
| 655 | 7 | |a Thesis |2 local | |
| 655 | 7 | |a NonPeerReviewed |2 local | |
| 787 | 0 | |n https://eprints.ums.ac.id/38385/ | |
| 787 | 0 | |n J300120025 | |
| 856 | \ | \ | |u https://eprints.ums.ac.id/38385/ |z Connect to this object online |