PENGARUH PERBANDINGAN TEPUNG TERIGU(Triticum spp) DENGAN TEPUNG UMBI SUWEG (Amorphophallus campanulatus) TERHADAP KARAKTERISTIK STIK BAWANG

Pratama, Rakas (2024) PENGARUH PERBANDINGAN TEPUNG TERIGU(Triticum spp) DENGAN TEPUNG UMBI SUWEG (Amorphophallus campanulatus) TERHADAP KARAKTERISTIK STIK BAWANG. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung umbi suweg terhadap karakteristik kue stik bawang dan untuk mengetahui perbandingan terbaik tepung terigu dengan tepung umbi suweg terhadap karakteristik kue stik bawang. Penelitian ini dilaksanakan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 taraf yaitu setiap perlakuan diulang sebanyak 4 kali, sehingga diperoleh 20 satuan percobaan. Perlakuan tepung terigu(%) : tepung umbi suweg(%) yang diberikan yaitu 100%:0%, 80%:20%, 70%:30%, 60%:40%, dan 50%:50%. Hasil penelitian menunjukkan bahwa perbandingan konsentrasi tepung terigu dengan tepung umbi suweg memberikan pengaruh sangat nyata terhadap nilai tekstur, warna, kadar air, dan uji organoleptik. Perbandingan tepung terigu dan tepung umbi suweg (80%:20%) merupakan perlakuan terbaik setelah perlakuan kontrol dengan nilai warna L*, a*, b* yaitu (44,50 , 14,75, 37,25). Nilai tekstur 193,33 Gf, kadar air 1,57%, tekstur agak keras (3,84), warna agak coklat terang(2,64), rasa enak (4,04) dan hedonik suka(4,40). Kata Kunci : kue stik bawang, Tepung Terigu, Tepung Umbi suweg This research was conducted to determine the effect of the ratio of wheat flour to suweg tuber flour on the characteristics of union sticks and to determine the best ratio of wheat flour to suweg tuber flour on the characteristics of union sticks. This research was carried out using a Completely Randomized Design(CRD) consisting of the 5 level is that each treatment is repeated 4 times, so that 20 experimental units are obtained. The treatments of wheat flour(%) : suweg tuber flour(%) given were 100%:0%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The result of the research show that comparison of the concentration of wheat flour with suweg tuber flour had a very real influence of the texture, color, water content and organoleptic test values. The ratio of wheat flour and suweg tuber flour (80%:20%) is the best treatment after control treatment with color values L*, a*, b* namely (44.50, 14.75, 37.25). texture value 193,33 Gf, water content 1,57%, slightly hard texture (3,84), slightly light brown color (2,64), good taste (4,04) and hedonic like (4,40). Keywords : onion sticks cake, wheat flour, tuber suweg flour

Type:	Thesis (S1)
Uncontrolled Keywords:	kue stik bawang, Tepung Terigu, dan Tepung Umbi suweg
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Pratama
Date Deposited:	15 Oct 2024 03:22
Last Modified:	15 Oct 2024 03:22
URI:	https://repository.unja.ac.id/id/eprint/71374

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