Setiawan, Teguh and Suroso, Erdi and Ghanim, Esa and Indraningtyas, Lathifa Preferensi Konsumen Terhadap Komplementasi Tepung Mocaf pada Kacang Telur sebagai Produk Unggulan Tanaman Lahan Kering. JTUR. ISSN 2686-1151

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Abstract

Indonesia is a large wheat importing country. This causes the emergence of dependence on wheat. Cassava is the largest carbohydrate source commodity compared to other carbohydrate sources. Cassava can be processed into several sources of raw materials, one of which has great potential is Modified Cassava Flour (MOCAF). In this study, the use of modified cassava flour with physical methods in the manufacture of egg peanut was carried out to determine the comparison of the complementation of MOCAF flour with wheat flour to produce egg peanut with the best characteristics. In the preliminary experiment, the control egg peanut was made, then the main experiment was the manufacture of egg peanut with 5 treatments and 3 replications. The treatment given was by using modified cassava flour with a formulation of 50%, 60%, 70%, 80%, and 90%. The form of observations made on the egg peanut products that were tested included organoleptic tests. Based on the organoleptic test, it was found that the egg peanut which had the most overall acceptance and was the most preferred by the panelists was the use of 70% modified cassava flour.

Item Type: Article
Subjects: T Technology > TP Chemical technology
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Teguh Setiawan S.T.P., M.Si.
Date Deposited: 06 Nov 2021 08:23
Last Modified: 06 Nov 2021 08:23
URI: http://repository.lppm.unila.ac.id/id/eprint/35269

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