Mulidavi Mutya Rochmah, MMR and Anggun Desiana Sofa, ADS and Eva Elysa Oktaviya, EEO and Iffah Muflihati, IM Karakteristik Sifat Kimia dan Organoleptik Churros Tersubstitusi Tepung Beras dan Tepung Ubi. Karakteristik Sifat Kimia dan Organoleptik Churros Tersubstitusi Tepung Beras dan Tepung Ubi.
![[img]](https://eprints.upgris.ac.id/style/images/fileicons/text.png) |
Text
19. 2019-Karakteristik Sifat Kimia dan Organoleptik Churros.pdf Download (1MB) |
Abstract
This study aims to determine the effect of making churros from rice flour and sweet potato flour. This study uses a completely randomized factorial pattern with 2 factors, namely the comparison of the composition of rice flour and sweet potato flour. While the second factor is the type of flour used, namely purple sweet potato flour and Cilembu sweet potato flour. The resulting churros will be observed for quality including water content, fat content, and organoleptic test (preference and descriptive). The results of this study indicate that panelists prefer churros made of 30 TB: 70 TU. The lowest value of fat content is 30TB: 70TC which is 16,715%. Water content value of 30TB: 70TU with a value of 19.13%.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Teknik dan Informatika > Teknologi Pangan Fakultas Teknik dan Informatika > Teknologi Pangan |
| Depositing User: | dosen upgris semarang |
| Date Deposited: | 14 Apr 2023 02:32 |
| Last Modified: | 14 Apr 2023 02:32 |
| URI: | http://eprints.upgris.ac.id/id/eprint/1510 |
Actions (login required)
 |
View Item |
