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Penambahan Tepung Ubi Jalar (Ipomoea Batatas L) Yang Difermentasi Dengan Bakteri Asam Laktat Terhadap Mutu Roti Tawar

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dc.contributor.author Yamin, Ahmad
dc.date.accessioned 2020-11-19T01:13:54Z
dc.date.available 2020-11-19T01:13:54Z
dc.date.issued 2017-03-20
dc.identifier.uri http://repository.umsu.ac.id/handle/123456789/13512
dc.description.abstract Sweet potato is a local product that is still low utilization as a source of energy. Basically energy sourced on carbohydrates are not covered kemungkianan on sweet potato. So researchers take the initiative to develop products made from local which is still less pengdayagunaanya. This study used Factorial Randomized Complete Random Design with two (2) replications. The researchers took samples with 4 factors where the first factor was the addition of fermented sweet potato starch, T1 = 10%, T2 = 20%, T3 = 30% and T4 = 40 % While factor 2 is the roasting time (L) L1 = 20 minutes, L2 = 25 minutes, L3 = 30 minutes and L4 = 35 minutes. The effect of addition of fermented sweet potato starch gives very significant different effect on carbohydrate, protein content, moisture content, β-carotene content, ash content and texture organoleptic. The effect of roasting time has very significant effect on carbohydrate, protein content, water content, fiber content, β-carotene content, ash content, and organoleptic texture en_US
dc.subject Sweet Potato en_US
dc.subject Roasting en_US
dc.subject Lactic Acid Bacteria en_US
dc.subject Fermentation en_US
dc.title Penambahan Tepung Ubi Jalar (Ipomoea Batatas L) Yang Difermentasi Dengan Bakteri Asam Laktat Terhadap Mutu Roti Tawar en_US
dc.type Thesis en_US


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