PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING
ABSTRACT: The objective of
this research was to observe the physical and chemical characteristics of
pumpkin tortilla with tempe flour addition. The experiment was designed using
non Factorial Randomized Design with six treatments and each treatment was
replicated three times. The treatments
were 5%, 10%, 15%, 20%, 25% and 30% addition of tempe flour per 90 g of
tapioca. Texture, moisture content, ash content, and protein content were
analyzed. The results showed that the
addition of tempe flour had significant effect on protein content. Pumpkin
tortilla with tempe flour addition had 830.70 mm/s to 1316 mm/s of texture,
3.97% to 4.92% of moisture content, 1.22% to 1.48% of ash content, and 8.96% to
13.22% of protein content.
Penulis: Merynda Indriyani
Syafutri, Eka Lidiasari
Kode Jurnal: jppertaniandd140116
