Browsing by Author "Herawati,Netti"

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    Evaluasi Mutu Kukis Berbahan Tepung Ubi Jalar Ungu (Ipomea batatas L.), Tepung Tempe dan Tepung Udang Rebon (Acetes erythraeus
    (2013-04-29) Azni, Mukhlisa El; Herawati,Netti; Ali,Akhyar
    The purpose of this research was to acquire best cookies of substitution purple sweet potato flour, tempe flour and small shrimp flour in terms of organoleptic and nutritional content. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were UB1 (purple sweet potato flour 71%, tempe flour 29%), UB2 (purple sweet potato flour 67%, tempe flour 33%), UB3 (purple sweet potato flour 63%, tempe flour 37%), UB4 (purple sweet potato flour 59%, tempe flour 41%). The result showed that make of cookies substitution purple sweet potato flour with tempe flour that different gave the significant effect to the ash content, protein content and taste, but non significant effect to the moisture content, colour, texture, aroma, overall and organoleptic assessment in children. The best treatment in this research is was UB4.
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    Potensi Tepung Biji Nangka (Artocarpus heterophyllus) Dalam Pembuatan Kukis Dengan Penambahan Tepung Tempe
    (2013-01-28) Tua, Harri Sabar Maruli; Herawati,Netti; Yusmarini
    The purpose of this research was to examine the potential of jackfruid seed flour for cookies added with tempe flour. It was a kind of experimental research by using Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (jackfruid seed 75%, tempe flour 25% ), P2 (jackfruid seed flour 70%, tempe flour 30%), P3 (jackfruid seed flour 65%, tempe flour 35%), P4 (jackfruid seed flour 60%, tempe flour 40%). Parameter observed were mouiture content, protein levels, and color al wen as. Data were analized using NOVA and DNMRT the level of 5%. The results show that the ratio of jackfruit seed flour and tempe flour in each treatment had significant affected to the moisture content, protein levels, and to the colour of cookies. Compared with the best treatments in this research was P2.
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    Subtitusi Tepung Terigu Dengan Tepungubi Kayu (Cassava) Dalam Pembuatan Kukis Yang Mengandung Minyak Sawit Merah (Msm), Tepung Tempe, dan Tepung Udang Rebon
    (2013-07-06) Mainnah, Muth; Herawati,Netti; Rahmayuni
    The purpose of this research is to learn the formulation of making cookies from cassava flour, red palm oil, tempe flour, and shrimp flour and determine the best cookies from presentage nutrient and organoleptic. This research is held experimentally by using Complete Randomised Design (CRD) with four treatment and four replication. The treatment were CA (wheat flour 100%, cassava flour 0%), CB ( wheat flour 77,8%, Cassava flour 22,2%), CC (wheat flour 55,6%, cassava flour 44,4%), CD (wheat flour 33,4%, Cassava flour 66,6%). The result showed that the treatmants gave the significant effect on moisture, ash , protein , colour, taste and organoleptic assessment in the children, but not significant effect the texture, aroma and overall. The best treatment in this research was CD.