Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Teknologi Pertanian
Sriwahyuni Nur
Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH LAMA PENGERINGAN TERHADAP KARAKTRISTIK SIFAT KIMIA COOKIES TEPUNG KACANG TUNGGAK (Vigna unguiculata L) Sriwahyuni Nur; Muhammad Wiharto Caronge; Ratnawaty Fadilah
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.17 KB) | DOI: 10.26858/jptp.v1i1.6216

Abstract

This study aims to determine the effect of  long as drying on the characteristics of the chemical nature of cookies flour cowpea  (Vigna unguiculata) and to know the level of panelists acceptance of  the it cookies flour cowpea . This research is a quantitative research (experiment) which is done with two stages, namely the process of making flour  cowpea and making of cookies flour cowpea. This study used Completely Randomized Design (RAL) with variation of P, Q and R drying  time of each 2 hours, 4 hours and 6 hours with rendamen observation, moisture content, ash content, protein content, protein content, carbohydrate and sensory test of cookies flour cowpea. Research data obtained by technique questionnaire and observation. Data were analyzed by  used  variance analysis technique (ANOVA) continued  by DMRT test (duncan) and one sample test. The results showed that the best drying treatment was 4 hours with 46.8% rendamen, water content 9.85%, ash content 3,71%, protein content 26,84% and carbohydrate 57,54%.
Co-Authors Muhammad Wiharto Caronge Ratnawaty Fadilah