PEMANFAATAN TEPUNG TEMPE DENGAN PENAMBAHAN BUBUK KAYU MANIS DALAM PEMBUATAN KUKIS DARI SUKUN
Abstract: This research was
conducted to get the best rate and the best quality in the manufacture of a
cookie-breadfruit flour, tempe flour and the addition of cinnamon powder. This
study was conducted experimentally using a completely randomized design (CRD)
with four treatments and four replications thus obtained 16 experimental units.
The treatment in this study was TK1 (Tempe flour 23% and Cinnamon powder 2%),
TK2 (Tempe flour 20% and Cinnamon powder 5%), TK3 (Tempe flour 17% and Cinnamon
powder 8%), TK4 (Tempe flour 14% and Cinnamon powder 11%). Chemical analysis
undertaken is the moisture content, ash content, protein content. Data were
analyzed statistically to use traditional analysis of variance (ANOVA). If F count
is greater than or equal to F table, then do a further test with Duncan's
Multiple Range Test (DMRT) at 5% level. Based on the chemical analysis
cookie-TK1 best treatment is treatment with water content of 4.91%, levels
abu1,67%, 12.11% protein content that has met the cookie-quality standard (SNI
01-2973-1992).
Penulis: Dedi Cipto, Raswen Efendi, Evy Rossi
Kode Jurnal: jppertaniandd160590
