Browsing by Author "Sabar, Harri"

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    Evaluasi Mutu Dan Analisis Usaha Pembuatan Kukis Berbasis Tepung Biji Nangka Dan Tepung Tempe
    (2015-08-04) Rahmayuni; Herawati, Netti; Yusmarini; Harun, Noviar; Sabar, Harri
    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 moisture content, protein levels, and color al wen as. Data were analized using ANOVA 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. Financial analysis using RCR and BEP showed that this product feasible become small scale industry
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    Potensi Tepung Biji Nangka (Artocarpus Heterophyllus) Dalam Pembuatan Kukis Dengan Penambahan Tepung Tempe
    (2015-08-04) Herawati, Netti; Rahmayuni; Yusmarini; Harun, Noviar; Sabar, Harri
    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 moisture content, protein levels, and color al wen as. Data were analized using ANOVA 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.