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Putri, Septi Wulan Adi
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Agriculture, Biological Sciences & Forestry

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KAJIAN KADAR PROTEIN, SERAT, HCN, DAN SIFAT ORGANOLEPTIK PROL TAPE SINGKONG DENGAN SUBSTITUSI TAPE KULIT SINGKONG Putri, Septi Wulan Adi; Hersoelistyorini, Wikanastri; Suyanto, Agus
Jurnal Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.1.2012.%p

Abstract

This study aims to analysis the contents of protein, fiber, HCN, and the organoleptic propertiesof Cassava Tapae Cake with Substitution with Cassava Peel Tapae. The method used was experimentaland research design is completely randomized design (CRD) with varition of cassava peel tapae are 0,20%, 40%, 60%, 80%, and 100%. Results of protein analysis are 0.9608%, 1.2354%, 1.5099%,1.7844%, 1.9217%, and 2.1962%. fiber contents respectively it was 87.88%, 93.36%, 93.81%, 94.00%,94.90% and 94.93%. HCN content obtained negative results. The higher the substitution of cassavapeel tapae the higher the protein content and fiber content. Organoleptic properties mixed withcassava peel tapae that is taste a little bitter, compact texture, aroma is not sour and color tendency ofblack.
Co-Authors Agus Suyanto Wikanastri Hersoelistyorini