PENGARUH JENIS DAN JUMLAH FILLER TERHADAP SIFAT FISIK DAN SENSORIS MEISES
This study aimed to obtain the most preferred ratio of pasta: filler by panelists, and determine the effect of the type and amount of filler on the physical properties and sensory of meises. This research was conducted at the Faculty of Agricultural Technology, Gadjah Mada University in December 201...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/132783/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73326 |
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| Summary: | This study aimed to obtain the most preferred ratio of pasta: filler by
panelists, and determine the effect of the type and amount of filler on the physical
properties and sensory of meises. This research was conducted at the Faculty of
Agricultural Technology, Gadjah Mada University in December 2013 to June 2014.
The filler that is used in this study are cornstarch and tapioca with concentration 8%,
16%, and 32%.
The addition of filler in meises influence significantly different color than
the comparator meises that is seen from the delta E (�E) > 6.0. The addition of
cornstarch give higher brightness levels, but the levels of red and yellow lower than
tapioca. The more the addition of cornstarch will increase hardness of meises, while
the tapioca with higher concentration will decrease the hardness level of meises.
Meises with the addition of filler has a melting point range of 32oC-37oC. The ratio of
pasta: filler = 16%: 8% is the most preferred formula by the panelists based on
texture is quite hard, dark brown color and has a melting point of 35oC. |
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