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Alyanti, Alyanti
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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ANALISIS PEMBUATAN DODOL BERBAHAN BAKU TEPUNG MELINJO DAN TEPUNG BERAS KETAN Alyanti, Alyanti; Patang, Patang; Nurmila, Nurmila
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.891 KB) | DOI: 10.26858/jptp.v3i0.5452

Abstract

The study was aimed to determine the influence of melinjo flour substitution on the contents of protein, fat, ash, water, and carbohydrates in dodol melinjo and to determine the acceptance of the panelists on dodol melinjo based on the organoleptic test results. A Completely Randomized Design (CRD) was applied in this study using formulation such as K treatment (0% melinjo flour and 100% glutinous rice flour), A treatment (75% melinjo flour and 25% glutinous rice flour), B treatment (60% melinjo flour and 40% glutinous rice flour), and C treatment (50% melinjo flour and 50% glutinous rice flour). The result show that the best proximate test was resulted in C treatment with the same amount concentration between melinjo flour and glutinous rice flour.
Co-Authors Nurmila, Nurmila Patang Patang, Patang