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Potatoes are among plant types which spend the tuber. It has high moisture isi about 80% and also will be easily demaged if not toksavingmoney.comkled properly. Potatoes juga have high content of carbohydrates about 70% as such can be processed akan flour. The high carbohydrate content causes potatoes well-known as food material that can substitute (reploksavingmoney.come) various other carbohydrate sources kemudian as rice, corn and also wheat. The purpose of research study was to watch the impoksavingmoney.comt substitution of wheat flour v potato flour in the cookies produced. The study was carried out by comparisons of wheat flour and potato flour (75%:25%, 50%:50%, 25%:75%). The potato cookies obtained was tested the water content, protein content, carbohydrate content, ash content, and organoleptic the texture, color, aroma, and also flavour. Potato cookies had a an excellent nutritional quality and also appearance, the kadarnya of oksavingmoney.comceptance (organoleptic) was wanted until paling preferred in the substitution the 50% potato flour. The cookies derived had water isi 3.58%, protein content 9.1%, carbohydrate isi 46.56%, ash isi 1.39%, and met The Indonesian nationwide Standards for cookies 01-2973-1992.ABSTRAK Kentang merupakan salah satu jenis tanaman apa dikonsumsi umbinya. Pribadi kadar air yang cukup ditinggikan yaitu kyung 80% dan menjadi cepat rusak apabila noël ditangani mencapai baik. Kentang also memiliki kadar karbohidrat apa tinggi kyung 70% sehingga dapat diolah dulu tepung. Tingginya kandungan karbohidrat ini berakibat kentang dikenal sebagai bahan pangan yang dapat penggantian (menggantikan) diperoleh karbohidrat lain kemudian beras, jagung dan gandum. Hasil penelitian adalah karena melihat pengaruh substitusi tepung gandum dengan tepung kentang terhadap cookies yang dihasilkan. Penelitian dilakukan menjangkau memsubstitusikan tepung gandum dan tepung kentang (75%:25%, 50%:50%, 25%:75%). Terhadap cookies kentang apa dihasilkan dilakukan pengujian kadar air, kadar protein, kadar karbohidrat, kadar abu, dan tingkat kesukaan panelis terhadap tekstur, warna, aroma, dan rasa.


Anda sedang menonton: Beras jagung dan gandum merupakan sumber


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Cookies kentang memiliki mutu nutrisi dan tampilan apa cukup baik, tingkat penerimaan (organoleptik) termasuk disukai hingga mendesak disukai pada formulasi tepung kentang 50%. Cookies yang dihasilkan luaran kadar air 3,58%, kadar protein 9,1%, kadar karbohidrat 46,56%, kadar abu 1,39%, dan memenuhi distandarkan Nasional Indonesia untuk cookies 01-2973-1992


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