Aktivitas Antioksidan Dan Uji Organoleptik KerupukDengan Penambahan Buah Pare Dan Kulit Buah Naga(Hylocereus Polyrhizus) Sebagai Pewarna Alami
Crackers is a type of dry food made from ingredients that contain enough starch. In this study, the ingredients used to make the crackers are pare belut and dragon fruit peel as a natural food colour. Pare and dragon fruit peel contains high antioxidant. The purpose of this study to determine the an...
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2016.
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| 042 | |a dc | ||
| 100 | 1 | 0 | |a Tasyur, Ainul Bashiroh |e author |
| 700 | 1 | 0 | |a , Dra. Titik Suryani, M.Sc, |e author |
| 245 | 0 | 0 | |a Aktivitas Antioksidan Dan Uji Organoleptik KerupukDengan Penambahan Buah Pare Dan Kulit Buah Naga(Hylocereus Polyrhizus) Sebagai Pewarna Alami |
| 260 | |c 2016. | ||
| 500 | |a https://eprints.ums.ac.id/45212/1/ARTIKEL%20PUBLIKASI.pdf | ||
| 500 | |a https://eprints.ums.ac.id/45212/4/HALAMAN%20DEPAN.pdf | ||
| 500 | |a https://eprints.ums.ac.id/45212/5/BAB%20I.pdf | ||
| 500 | |a https://eprints.ums.ac.id/45212/6/BAB%20II.pdf | ||
| 500 | |a https://eprints.ums.ac.id/45212/7/BAB%20III.pdf | ||
| 500 | |a https://eprints.ums.ac.id/45212/8/BAB%20IV.pdf | ||
| 500 | |a https://eprints.ums.ac.id/45212/9/BAB%20V.pdf | ||
| 500 | |a https://eprints.ums.ac.id/45212/10/DAFTAR%20PUSTAKA.pdf | ||
| 500 | |a https://eprints.ums.ac.id/45212/13/LAMPIRAN.pdf | ||
| 500 | |a https://eprints.ums.ac.id/45212/24/SURAT%20PERNYATAAN.pdf | ||
| 520 | |a Crackers is a type of dry food made from ingredients that contain enough starch. In this study, the ingredients used to make the crackers are pare belut and dragon fruit peel as a natural food colour. Pare and dragon fruit peel contains high antioxidant. The purpose of this study to determine the antioxidant activity and the organoleptic quality and public acceptance crackers with the addition of the pare and dragon fruit peel. The method used in this study is an experimental method by using a Rancangan Acak Lengkap (RAL/Complete Randomized Design) two factors, factor 1, that (the material composition between of tapioca flour with fruit snake gourd) include: P0 (300 g control), P1 (150 g and 150 g), P2 (200 g and 100 g), and P3 (250 g and 50 g) , Factor 2 is (dragon fruit peel weight) include: K1 (100 g), K2 (200 g), and K3 (300 g). Antioxidant activity was highest in treatment P1K3 crackers at 49,44%. crackers lowest antioxidant activity in treatment P0K1 at 10,74%. Quality of the crackers with the addition of pare and peel dragon fruit produces white browned, flavorful typical peel dragon fruit, crunchy, tasteful crackers. And the acceptance of panelists dominantly prefers the crackers from the treatment P0K3 | ||
| 546 | |a en | ||
| 546 | |a en | ||
| 546 | |a en | ||
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| 690 | |a Q Science (General) | ||
| 655 | 7 | |a Thesis |2 local | |
| 655 | 7 | |a NonPeerReviewed |2 local | |
| 787 | 0 | |n https://eprints.ums.ac.id/45212/ | |
| 787 | 0 | |n A420120099 | |
| 856 | \ | \ | |u https://eprints.ums.ac.id/45212/ |z Connect to this object online |