BibTex Citation Data :
@article{JTP26035, author = {Dian Handayani and Nurwantoro Nurwantoro and Yoyok Pramono}, title = {Karakteristik Kadar Air, Kadar Serat dan Rasa Beras Analog Ubi Jalar Putih dengan Penambahan Tepung Labu Kuning}, journal = {Jurnal Teknologi Pangan}, volume = {6}, number = {2}, year = {2022}, keywords = {beras analog; ubi jalar; labu kuning; kadar serat; organoleptik.}, abstract = { Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung labu kuning pada proses pembuatan beras analog berbasis ubi jalar putih terhadap kadar air, kadar serat, organoleptik rasa. Data hasil pengujian kandungan kadar air, kadar serat dan organoleptik. Analisis kandungan kadar air dan kadar serat dijelaskan secara Deskriptif. Parameter uji organoleptik dianalisis menggunakan non parametrik Kruskall-Wallis dengan taraf signifikansi 5% dan apabila terdapat pengaruh maka akan dilanjutkan dengan uji Mann-Whitney . Hasil yang diperoleh menunjukkan bahwa penambahan tepung labu kuning berpengaruh (p<0,05) terhadap meningkatnya kadar air, kadar serat. Uji organoleptik menunjukkan bahwa penambahan tepung labu kuning berpengaruh terhadap rasa beras analog. This study discusses the pumpkin flour in the process of making white sweet potato analog rice based on air content.fiber content.organoleptic taste.Data from the test results of air content. fiber content and organoleptics. Descriptive. Organoleptic test parameters were analyzed using Kruskall-Wallis non parametric with a significance level of 5% and needed to solve them with the Mann-Whitney test. The results obtained show how to obtain pumpkin flour which has been proven to be significant (p <0.05) on water content.fiber content. Organoleptic tests which showed pumpkin flour proved to be analogous to the taste of analog rice. }, issn = {2597-9892}, pages = {14--18} doi = {10.14710/jtp.2022.26035}, url = {https://ejournal3.undip.ac.id/index.php/tekpangan/article/view/26035} }
Refworks Citation Data :
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung labu kuning pada proses pembuatan beras analog berbasis ubi jalar putih terhadap kadar air, kadar serat, organoleptik rasa. Data hasil pengujian kandungan kadar air, kadar serat dan organoleptik. Analisis kandungan kadar air dan kadar serat dijelaskan secara Deskriptif. Parameter uji organoleptik dianalisis menggunakan non parametrik Kruskall-Wallis dengan taraf signifikansi 5% dan apabila terdapat pengaruh maka akan dilanjutkan dengan uji Mann-Whitney. Hasil yang diperoleh menunjukkan bahwa penambahan tepung labu kuning berpengaruh (p<0,05) terhadap meningkatnya kadar air, kadar serat. Uji organoleptik menunjukkan bahwa penambahan tepung labu kuning berpengaruh terhadap rasa beras analog.
This study discusses the pumpkin flour in the process of making white sweet potato analog rice based on air content.fiber content.organoleptic taste.Data from the test results of air content. fiber content and organoleptics. Descriptive. Organoleptic test parameters were analyzed using Kruskall-Wallis non parametric with a significance level of 5% and needed to solve them with the Mann-Whitney test. The results obtained show how to obtain pumpkin flour which has been proven to be significant (p <0.05) on water content.fiber content. Organoleptic tests which showed pumpkin flour proved to be analogous to the taste of analog rice.
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