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Perbandingan kadar karbohidrat dan daya terima kue donat yang disubstitusi dan non substitusi tepung biji asam jawa (Tamarindus Indica L.) sebagai sumber belajar biologi materi bioteknologi pangan

Novita, Vien
Deskripsi
Abstract
Tamarind fruit carbohydrate content of ranged from 62.5 g / 100 g and

Tamarind seed carbohydrates contains of ranged from 651,000 to 740, 000 ppm.

Tamarind seeds also contain ofalbuminoid and the starch. Tamarind seeds also
can be used as; ?our for cakes or bread. In this research Tamarind seed ?our used
as a substitute for wheat ?our in Donut. The aim of this study is to determine the
ratio of carbohydrates and acceptance donut substituted and non substitution
?our tamarind seeds. The test is conducted in carbohydrate content of Food
Engineering Laboratory Results (T HP) Lampung State Polytechnic proximate test
sample. Acceptance testing is done by the organoleptic test panelists. The method
of this research is an experiment, uses 2 treatments and 3 repetitions with a non-
parametric statistical analysis using the Mann- Whitney U test. The results showed
that there was a dijf
Informasi Detail
Penerbit
Univ. Muhammadiyah Metro.,
Deskripsi Fisik
xvi, 116 hal. : il. ; 29 cm. + lamp. (46 lembar)
Bahasa
Indonesia
Klasifikasi
NONE
Subjek
Bioteknologi Pangan
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