Pengaruh substitusi tepung walur terhadap analisis organoleptik cookies Pengaruh substitusi tepung walur terhadap kekerasan cookies yang

Singh, Narpinder, Sharmab. 2003. Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chemistry 83: 387 – 393. Tan HZ, Li ZG dan Tan B. 2009. Starch noodles: History, classification, materials, processing, structure, nutririon, quality evaluating and improving. Food Research International 42: 551-576. Vignaux N et al. 2005. Quality of spaghetti made from full and partial waxy durum wheat. Cereal Chem 82:93 – 100. Webb MA. 1999. Cell mediated chrystallization of calcium oxalate in plants. Plant cell 11:751-761. Yadav BJ, Ritika BY, Mahesh K. 2011. Suitability of pigeon pea and rice starches and their blends for noodle making. Food Science and Technology 44: 1415 – 1421. Zaidul et al. 2007. Correlation between the compositional and pasting properties of various potato starches. Food Chemistry 105: 164 – 172. Zoulias EI, Oreopoulou V, Tzia C. 2002. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. Journal of Food Engineering 55: 337 –342. LAMPIRAN Lampiran 1. Rekapitulasi data, analisis ragam dan uji lanjut wilayah berganda Duncan dari jenis pelarut pada proses reduksi oksalat. a. Rekapitulasi data Jenis Pelarut Ulangan Total Oksalat ppm Rerata ± SD Segar 1 40058,84 38237,99 ± 2079,74 2 38683,56 3 35971,58 Air 1 8570,94 8301,3 ± 307,82 2 8367,05 3 7965,92 HCl 1 1457,85 1642,51 ± 164,87 2 1694,75 3 1774,94 NaOH 1 8773,05 8509,40 ± 318,42 2 8155,64 3 8599,53 NaCl 1 7288,03 7349,49 ± 194,29 2 7567,08 3 7193,36 b. Hasil analisis ragam dan uji lanjut ANOVA Sum of Squares df Mean Square F Sig. Between Groups 2.520E9 4 6.300E8 686.761 .000 Within Groups 9172804.117 10 917280.412 Total 2.529E9 14 Uji lanjut Duncan Sampel N Subset for alpha = 0.05 1 2 3 HCl 0,2 N 3 1.642511E3 NaCl 1,7 N 3 7.349487E3 Air 3 8.301302E3 NaOH 0,2 N 3 8.509405E3 Segar 3 3.823799E4 Sig. 1.000 .187 1.000 Means for groups in homogeneous subsets are displayed. Lampiran 2. Rekapitulasi data, analisis ragam dan uji lanjut wilayah berganda Duncan dari lama perendaman pada proses reduksi oksalat. a. Rekapitulasi data Lama Perendaman menit Ulangan Total Oksalat ppm Rerata ± SD 1 40768,06 40245,39 ± 2054,01 2 37980,54 3 41987,57 30 1 1498,76 1261,87 ± 263,41 2 1308,64 3 978,21 60 1 1523,09 1310,31 ± 278,58 2 994,98 3 1412,86 90 1 986,76 1222,20 ± 253,63 2 1189,08 3 1490,76 b. Hasil analisis ragam dan uji lanjut ANOVA Sum of Squares df Mean Square F Sig. Between Groups 3.419E9 3 1.140E9 1.029E3 .000 Within Groups 8860548.245 8 1107568.531 Total 3.428E9 11 Uji lanjut Duncan Sampel N Subset for alpha = 0.05 1 2 90 3 1.222199E3 30 3 1.261874E3 60 3 1.310310E3 3 4.024539E4 Sig. .924 1.000 Means for groups in homogeneous subsets are displayed. Lampiran 3. Rekapitulasi data, analisis ragam dan uji lanjut wilayah berganda Duncan dari rendemen tepung pada produksi tepung walur a. Rekapitulasi data Konsentrasi Natrium metabisulfit Ulangan Rendemen 100 mesh Rerata ± SD Kontrol 1 14,55 13,84 ± 1,00 2 13,13 500 ppm 1 14,90 14,69 ± 0,29 2 14,48 1000 ppm 1 14,07 1435 ± 0,39 2 14,62 1500 ppm 1 14,10 1374 ± 0,50 2 13,38 b. Hasil analisis ragam dan uji lanjut ANOVA Sum of Squares df Mean Square F Sig. Between Groups 1.188 3 .396 1.051 .462 Within Groups 1.507 4 .377 Total 2.694 7 Uji lanjut Duncan Sampel N Subset for alpha = 0.05 1 1500 ppm 2 13.7400 kontrol 2 13.8400 1000 ppm 2 14.3450 500 ppm 2 14.6900 Sig. .202 Means for groups in homogeneous subsets are displayed. Lampiran 4. Rekapitulasi data, analisis ragam dan uji lanjut wilayah berganda Duncan dari derajat putih tepung walur. a. Rekapitulasi data Konsentrasi Natrium metabisulfit Ulangan Nilai derajat putih Rerata ± SD Kontrol 1 56,70 56,50 ± 0,28 2 56,30 500 ppm 1 63,10 62,75 ± 0,49 2 62,40 1000 ppm 1 69,40 7010 ± 0,99 2 70,80 1500 ppm 1 70,20 70,85 ± 0,92 2 71,50 b. Hasil analisis ragam dan uji lanjut ANOVA Sum of Squares df Mean Square F Sig. Between Groups 275.070 3 91.690 170.586 .000 Within Groups 2.150 4 .537 Total 277.220 7 Uji lanjut Duncan Sampel N Subset for alpha = 0.05 1 2 3 Kontrol 2 56.500 500 ppm 2 62.750 1000 ppm 2 70.100 1500 ppm 2 70.850 Sig. 1.000 1.000 .364 Means for groups in homogeneous subsets are displayed.

Dokumen yang terkait

Isolation and identification of indigenous microorganisms and its application in fermented corn and characterization of physicochemical properties of the flour

1 21 271

Penurunan Kadar Oksalat Umbi Walur (Amorphophallus campanulatus var. Sylvestris) dan Karakterisasi serta Aplikasi Pati Walur pada Cookies dan Mie

5 25 248

Reduksi Oksalat pada Umbi Walur (Amorphophallus campanulatus var. Sylvestris) dan Aplikasi Pati Walur pada Cookies dan Mie

0 4 8

Modifikasi Pati Walur (Amorphophallus campanulatus var. Sylvestris) dengan Heat Moisture Treatment (HMT) serta Karakteristisasi Sifat Fisiko- Kimia dan Sifat Fungsionalnya

2 19 158

Effect of Spontaneous Fermentation On the Physical and Chemical Characteristics of Sorghum Flour (Sorghum bicolor L. Moench) and Its Application In Cookies.

0 4 186

Characterizations of Walur Flour (Amorphophallus campanulatus var sylvetris) and Its Application in Noodle and Cookies

3 6 132

Effect of Spontaneous Fermentation On the Physical and Chemical Characteristics of Sorghum Flour and Its Application In Cookies

0 6 101

KUALITAS FISIKOKIMIA NAGET AYAM YANG MENGGUNAKAN FILER TEPUNG SUWEG (Amorphophallus campanulatus B1). - Physicochemical Quality Of Chicken Nugget Using Suweg (Amorphophallus Campanulatus B1) Flour As Filler.

0 4 9

KNO3 Application Affect Growth and Production of Amorphophallus muelleri Blume

0 1 7

Study of Manufacturing and Mechanical Characteristic of Biodegradable Plastics Made From Suweg (Amorphophallus campanulatus)

0 0 6