KURNIASARI, NOVIA INDAH (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKES DARI PERLAKUAN PROPORSI TEPUNG SUKUN (Artocarpus altilis) DAN MOCAF (Modified Cassava Flour) DAN KONSENTRASI NATRIUM BIKARBONAT. Undergraduate thesis, UPN "VETERAN" JAWA TIMUR.
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Abstract
Flakes are thin yellow-brownish sheets of food that are usually eaten for breakfast with milk. In this study, flakes will be made from the treatment of the proportion of breadfruit flour and mocaf and the concentration of sodium bicarbonate on the physicochemical and organoleptic characteristics. The purpose of this study was to understand the effect of the treatment of the proportion of breadfruit flour and mocaf and the concentration of sodium bicarbonate on the physicochemical and organoleptic characteristics of the resulting flakes and to determine the best combination of treatment of the proportion of breadfruit flour and mocaf and the concentration of sodium bicarbonate on the quality of the resulting flakes. This study used a Completely Randomized Design (CRD) factorial pattern with two factors and two replications. Factor I is the proportion of breadfruit flour and mocaf consisting of 10:90, 20:80, 30:70. Factor II is the concentration of sodium bicarbonate, namely 0.3%, 0.4%, 0.5%. If there is a significant difference, it will be continued with a further test of DMRT 5%. The best treatment results were obtained in the treatment of the proportion of breadfruit flour (20%) and mocaf (80%) and sodium bicarbonate concentration of 0.4%, namely water content of 3.48%, ash content of 2.63%, fat content of 1.67%, protein content of 3.81%, carbohydrate content of 87.22%, starch content of 78.58%, rehydration power of 125.32% and organoleptic values including color 3.72 (slightly brownish yellow), aroma 3.48 (slightly unpleasant), taste 3.92 (slightly savory) and crispiness 3.92 (slightly crunchy).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | NOVIA INDAH KURNIASARI | ||||||||||||
| Date Deposited: | 20 Jun 2025 07:11 | ||||||||||||
| Last Modified: | 20 Jun 2025 07:11 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/38838 |
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