Potensi Tepung Biji Nangka (Artocarpus Heterophyllus) Dalam Pembuatan Kukis Dengan Penambahan Tepung Tempe

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dc.contributor.authorHerawati, Netti
dc.contributor.authorRahmayuni
dc.contributor.authorYusmarini
dc.contributor.authorHarun, Noviar
dc.contributor.authorSabar, Harri
dc.date.accessioned2015-08-04T07:34:44Z
dc.date.available2015-08-04T07:34:44Z
dc.date.issued2015-08-04
dc.description.abstractThe 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.en_US
dc.description.sponsorshipProsiding Seminar Nasional 2013, Pekanbaruen_US
dc.identifier.isbn978-979-792-481-2
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/7444
dc.language.isoenen_US
dc.subjectCookiesen_US
dc.subjectjackfruid flouren_US
dc.subjecttempe flouren_US
dc.titlePotensi Tepung Biji Nangka (Artocarpus Heterophyllus) Dalam Pembuatan Kukis Dengan Penambahan Tepung Tempeen_US
dc.typeUR-Proceedingsen_US

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