Dublin Core
Title
PEMBUATAN MEUSEUKAT MENGGUNAKAN TEPUNG KOMPOSIT DARI SUKU (Artocarpus altilis) DAN TERIGU SERTA PENAMBAHAN NENAS (Ananas comosus L.)
Subject
meuseukat; breadfruit; wheatflour; pinneaple
Description
This study aimed to determine the effect of composite flour ratio and the pineapples percentage that is added to the meuseukat produced. Based on the results, meseukat has a value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose levels, fat of 82%, crude fiber content of 2.22%, hardness 0.0043 kg / cm2, organoleptic values of color 3.19 (neutral), aroma from 3.07 to 3.43 (neutral), taste of 3.16 to 3.63 (neutral), the texture of 3.23 (neutral). The best treatment of meusekat was proportion of breadfruit flour and wheat flour (30: 70) and the addition of pineapple 60% . The addition of breadfruit flour causes aroma of meuseukat less preferred by the panelists as the aroma of breadfruit more specific but the taste of meusekat with the addition of breadfruit flour is preferred
Creator
Lubis, Yanti Meldasari
Rohaya, Syarifah
Dewi, Huri Afrina
Source
Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 4, No 2 (2012): May - August 2012
2442-7020
2085-4927
Publisher
Agricultural Faculty
Date
2012-06-15
Contributor
Relation
http://jurnal.unsyiah.ac.id/TIPI/article/view/266/252
Format
application/pdf
Language
eng
Type
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Identifier
http://jurnal.unsyiah.ac.id/TIPI/article/view/266
10.17969/jtipi.v4i2.266