PUSPASARI, LANNY DWI (2001) EVALUASI SIFAT FlSIK, KlMIA, DAN SENSORIS ROTI TAWAR PADA SUBSTITUSI TEPUNG KORO KECIPIR (Psophoctlrpus tdl'lIgn.Dloblls) SE8AGAI SUMBER EMULSIFIER. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.
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Abstract
Tepung koro kecipir (Psophocarpus tetragollo1obus) mengandung kadar lemak tinggi sehingga dapat digunakan sebagai sumber lesitin dalam formulasi roti tawar. Substitufi tepung terigu dilakukan sebanyak 8%, 10%, 12%, dan 14%. Penelitian ini bertujaan untuk mengetahui pengaruh substitusi tersebut terhadap sifat kimia (kadar air, al)u, lemak, protein, serat kasar, dan karbohidrat), fisik (pengembangan, densitas, porositas, kapasitas penyerapan air, dan kekerasan), dan sensoris (bau, wama, rasa, tekstur, daB keempukan) roti tawar serta untuk mengetahui formulasi substitusi roti tawar
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Quality |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 29 Feb 2016 09:32 |
| Last Modified: | 29 Feb 2016 09:32 |
| URI: | http://repository.unika.ac.id/id/eprint/7758 |
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