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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
I Made Dwi Purnama Rianta
Mahasiswa Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE I Made Dwi Purnama Rianta; Putu Timur Ina; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.283 KB) | DOI: 10.24843/itepa.2019.v08.i03.p08

Abstract

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked. Keyword: mocaf, mung bean flour, tuile
Co-Authors I Wayan Rai Widarta Putu Timur Ina