KAJIAN PENAMBAHAN BUBUR KULIT BUAH NAGA SUPER MERAH DAN TEPUNG UBI JALAR PUTIH PADA PEMBUATAN KUKIS YANG MENGANDUNG TEPUNG TEMPE
Abstract: The purpose of the
study was to obtain the best formulation of super red dragon fruit peel
pulp and white sweet potato flour on
the nutritional value of cookie-generated and approve the SNI 01-2973-1992. The
study used a completely randomized design (CRD) with four treatments and four
replications. The treatment in this study were K1 (dragon fruit super red peel
pulp 5%, white sweet potato flour 30%), K2 (dragon fruit super red peel pulp
10%, white sweet potato flour 25%), K3 (dragon fruit super red peel pulp 15%,
white sweet potato flour 20%) and K4 (dragon fruit super red peel pulp 20%, white
sweet potato flour 15%). The result showed that the treatments provides
significant effect on moisture content, ash content, protein content, and
sensory assessment by hedonic the color attribute, but did notsignificantly
affectedon the sensory descriptive assessment. Cookie-best treatment in this
study was K1 within 4.395% moisture content, 1.928% ash content and 8.957%
protein content.
Penulis: Ryanza Lufrandana,
Netti Herawati, Yusmarini
Kode Jurnal: jppertaniandd160584
