Formulasi Tepung Beras dan Tepung Kacang Merah Terhadap Mutu Kue Semprong

RIZKI KURNIA TRI IRIANSYAH, RIZKI KURNIA (2021) Formulasi Tepung Beras dan Tepung Kacang Merah Terhadap Mutu Kue Semprong. Skripsi thesis, Universitas Sahid Jakarta.

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Abstract

Formulasi Tepung Beras dan Tepung Kacang Merah Terhadap Mutu Kue Semprong RIZKI KURNIA TRI IRIANSYAH FAKULTAS TEKNOLOGI PANGAN DAN KESEHATAN PROGRAM STUDI TEKNOLOGI PANGAN UNIVERSITAS SAHID JAKARTA e-mail: Iriansyah61@gmail.com Abstract Red beans made flour has a positive effect on the content of protein and fiber. It makes the product diversification require red beans flour in increasing preferred into semprong. The objective of this research was to research weather the quality of semprong effected by various formulation of rice flour (100:0, 90:10, 80:20, 70:30, dan 60:40). The methodology in this research is experiment using Completely Randomized Design (CRD) of one factor with 5 (five) level x 3 (three) replications. In this research, the semprong samples were analyzed for its chemical physics quality performed on hardness, water content, ash content, protein content, fat content, carbohydrate content and crude fiber content. Sensory test performed on hedonic quality (color, aroma, taste and texture). The best Semprong of this research was formulation 70:30 with 12.04 (gf) hardness, 2.27% of water content, 1.91% of ash content, 10.05% of protein content, 19.51% of fat content, 64.53% of carbohydrate content, and 1.74% of crude fiber content respectively fulfilled Indonesian National Standard (SNI). Key words: Rice flour, Read beans flour, Semprong, Quality.

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