ORGANOLEPTIK WAFER DENGAN BERBAGAI KOMPOSISI LIMBAH PERTANIAN DI DESA BANDAR BARU KECAMATAN SUKAU KABUPATEN LAMPUNG BARAT
ABSTRACT: The purpose of this
study was to determine texture, color, aroma, and palatability wafers with
various agricultural waste compotition. The experimental design used in this
research is completely randomized design (CRD) with three treatments and four
replications. Wafer agricultural waste consists of three treatments and four
replications, namely A: sweet potato 8% + potato 3% + cauliflower leaf chicory
5% + china cabbage 10%+ carrots 50% +labusiam 5% + tomato 15.99% + molasses 3 % + salt 0.01%;
B: sweet potato 15% + potato 5% + leaf cauliflower chicory 10% + China cabbage
15% + carrot 40% + labusiam 6% + tomato 5.99% + molasses 3% + salt 0.01%; C:
sweet potato 20% + potato 7% + cauliflower leaf chicory 15% + China cabbage 20%
+ carrot 23% +labusiam 8% + tomato 3.99% + molasses 3% + salt 0.01%. The
results of this study indicate that the wafer with a variety of agricultural
waste composition was highly significant (P <0.01) on the color and texture
of the resulting wafer, wafer agricultural waste significant (P <0.05) on
the scent wafers produced. Best palatability generated on wafer composition C.
Penulis: Tias Pratama, Farida
Fathul, Muhtarudin .
Kode Jurnal: jppeternakandd150131
