PENGARUH SUBSTITUSI TEPUNG LABU KUNING DENGAN TEPUNG AGAR TERHADAP SIFAT FISIK, KIMIA, DAN SENSORIS PUMPKIN BAR
Pumpkin is a local comodity that can be processed into pumpkin flour and to be used to substitute wheatflour utilization of wheat flour in baking products. Addition of agar flour increased the fiber content but might affect the properties of the product. The aim of the research were to determin...
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| Main Authors: | , |
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| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/132431/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72965 |
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| 機構: | Universitas Gadjah Mada |
| 總結: | Pumpkin is a local comodity that can be processed into pumpkin flour and
to be used to substitute wheatflour utilization of wheat flour in baking products.
Addition of agar flour increased the fiber content but might affect the properties of
the product. The aim of the research were to determine the optimum substitution
pumpkin flour with agar powder on the sensoric, physical, and chemical properties
of the pumpkin bar. Variation of the substitution were 5, 10 and 15 %, respectively
with the control of 0%. The chemical analysis consists of moisture, ash, protein,
lipid, carbohydrate were determined with AOAC methode, dietary fiber was
analyzed with gravimetric methode. Atrribute difference test was used to determine
the sensoric properties of the pumpkin bar.
The result showed that pumpkin bar with 15% agar substitution gave the
most similar physical attribute compared to commercial food bar. The water, ash,
protein, and lipid content of pumpkin bar with 15% agar substitution were lower
than pumpkin bar control, but have higher carbohydrate. The hardness of the
pumpkin bar also increased with the substitution of 15% agar powder. This Product
has a higher dietary fiber content (17,88%) compared to the control Food Bar
(11,45%). |
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