ASI, SRI ALAM SYAH LIHAN CANDRA (2024) Karakteristik Cornflakes Sehat (Kajian Proporsi Tepung Pra-Masak Jagung Putih : Tepung Pra-Masak Kacang Merah dan Proporsi Tapioka. Undergraduate thesis, UPN "Veteran" Jawa Timur.
This is the latest version of this item.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (COVER)
20033010020-COVER.pdf Download (2MB) |
|
Text (BAB I)
20033010020-BAB I.pdf Download (212kB) |
|
Text (BAB II)
20033010020-BAB II.pdf Restricted to Repository staff only until 9 September 2026. Download (424kB) |
|
Text (BAB III)
20033010020-BAB III.pdf Restricted to Repository staff only until 9 September 2026. Download (320kB) |
|
Text (BAB IV)
20033010020-BAB IV.pdf Restricted to Repository staff only until 9 September 2026. Download (528kB) |
|
Text (BAB V)
20033010020-BAB V.pdf Download (198kB) |
|
Text (DAFTAR PUSTAKA)
20033010020-DAFTAR PUSTAKA.pdf Download (291kB) |
|
Text (LAMPIRAN)
20033010020-LAMPIRAN.pdf Restricted to Repository staff only until 9 September 2026. Download (1MB) |
Abstract
Flakes are a convenient type of food that can be developed to meet the body's nutritional needs. Cornflakes, which have a high starch content, can be combined with protein and fat from red beans and snakehead fish, as well as tapioca as a source of amylopectin that affects the texture of cornflakes. The purpose of this research is to determine the effect of the proportion of white corn flour to red bean flour and the proportion of tapioca. The Randomized Block Design (RBD) method was used with Factor I being the proportion of white corn flour to red bean flour (80:20, 75:25, and 70:30), and Factor II being different proportions of tapioca (5%, 10%, and 15%). The observational data were analyzed using ANOVA and followed by Duncan's test. The best treatment determination was carried out using the De Garmo method. The best cornflakes were obtained with a proportion of 70% pre-cooked white corn flour, 30% pre-cooked red bean flour, and 10% tapioca, resulting in a moisture content of 3.13%, ash content of 2.88%, protein content of 8.26%, carbohydrate content of 80.88%, fat content of 4.90%, starch content of 33.11%, rehydration capacity of 46.54%, and breaking strength of 15.25 N.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Sri Alam Syah Lihan Candra Asi | ||||||||||||
| Date Deposited: | 10 Sep 2024 03:35 | ||||||||||||
| Last Modified: | 10 Sep 2024 03:35 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/28787 |
Available Versions of this Item
-
Karakteristik Cornflakes Sehat (Kajian Proporsi Tepung Pra-Masak Jagung Putih : Tepung Pra-Masak Kacang Merah dan Proporsi Tapioka. (deposited UNSPECIFIED)
- Karakteristik Cornflakes Sehat (Kajian Proporsi Tepung Pra-Masak Jagung Putih : Tepung Pra-Masak Kacang Merah dan Proporsi Tapioka. (deposited 10 Sep 2024 03:35) [Currently Displayed]
Actions (login required)
 |
View Item |