Electronic Theses and Dissertation
Universitas Syiah Kuala
NULL
PENGGUNAAN TEPUNG BERBAHAN BAKU LOKAL DAN KONSENTRASI SOURDOUGH TERHADAP KARAKTER FISIKOKIMIA DAN SENSORI ROTI SOURDOUGH (SOURDOUGH BREAD)
Pengarang
FIRDHA HATIKA SIHOMBING - Personal Name;
Dosen Pembimbing
Nomor Pokok Mahasiswa
1605105010034
Fakultas & Prodi
Fakultas Pertanian / Teknologi Hasil Pertanian (S1) / PDDIKTI : 41231
Subject
Kata Kunci
Penerbit
Banda Aceh : Universitas Syiah Kuala., 2021
Bahasa
Indonesia
No Classification
-
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ABSTRACT
This study aims to determine the physicochemical and sensory characteristics of sourdough bread using purple sweet potato flour, banana flour and mocaf and the use of the right concentration of sourdough to produce the best sourdough bread. The research design used factorial randomized block design (RBD) with 2 factors, namely the type of flour and the concentration of sourdough. The type of flour factor consists of 2 (two) levels, namely P1 = purple sweet potato flour, P2 = banana flour and P3 = mocaf. The sourdough concentration factor consists of 2 (two) levels, T1 = 15%, T2 = 20% and T3 = 25%. The results showed that the type of flour had a significant effect (P
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