LAPORAN PRAKTIKUM III DAYA SERAP AIR PAD

LAPORAN PRAKTIKUM III
DAYA SERAP AIR PADA TEPUNG TERIGU
DAN TEPUNG TAPIOKA
Dosen Pengampu :
JUNARDI,SP,M,SI.

DISUSUN OLEH :
NAMA
NIM

: DIANA SARI
: 4201507028

NAMA
NIM

: NUZUL ROMADIYANTI
: 4201507008

NAMA
NIM

: RIDWAN
: 4201507018

PROGRAM STUDI AGROINDUSTRI PANGAN
JURUSAN TEKNOLOGI PERTANIAN
POLITEKNIK NEGERI SAMBAS
2016

DAFTAR ISI
BAB I. PENDAHULUAN.............................................................................. 1
A. Latar Belakang...................................................................................... 1
B. Tujuan................................................................................................... 1
BAB II. TINJAUAN PUSTAKA.................................................................... 2
A. Tepung Terigu....................................................................................... 2
1. Proses Pembuatan Tepung Terigu................................................... 2
2. Jenis – Jenis Tepung Terigu............................................................ 4
2.1...................................................................................................Tepu
ng Terigu Protein Tinggi (Bread Flour).................................... 4
2.2................................................................................................... Tepu

ng Terigu Protein Sedang (All Purpose Flour)......................... 4
2.3................................................................................................... Tepu
ng Terigu Protein Rendah (Cake Flour).................................... 4
B. Tepung Tapioka..................................................................................... 4
BAB III. PROSEDUR KEGIATAN.............................................................. 5
A. Uji Daya Serap Air Pada Tepung Terigu dan Tepung Tapioka............. 5
1. Alat................................................................................................. 5
2. Bahan.............................................................................................. 5
B. Prosedur Kerja...................................................................................... 5
C. Uji Gluten Pada Tepung Terigu dan Tepung Tapioka........................... 5
1. Alat................................................................................................. 5
2. Bahan.............................................................................................. 5
D. Prosedur Kerja...................................................................................... 5
E. Pengambilan Data dan Analisi Data..................................................... 6
1. Pengambilan Data........................................................................... 6
2. Analisis Data................................................................................... 6
BAB IV. HASIL............................................................................................... 7
A. Hasil Pengamatan Daya Serap Air........................................................ 7
B. Hasil Pengamatan Uji Gluten............................................................... 7
C. Daya Serap Air Pada Tepung Terigu dan Tepung Tapioka................... 7

1. Daya Serap Air Tepung Terigu........................................................ 7
2. Daya Serap Air Tepung Tapioka..................................................... 7
BAB V. PEMBAHASAN................................................................................ 8
BAB VI. KESIMPULAN................................................................................ 9
Daftar Pustaka...................................................................................................10