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Jublina Bakoil
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Pengaruh Penambahan Tepung Wortel Terhadap Kualitas Biskuit Jublina Bakoil
Jurnal Ilmiah Wahana Pendidikan Vol 8 No 5 (2022): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.525 KB) | DOI: 10.5281/zenodo.6474260

Abstract

Carrot tubers contain nutrients needed by the body, especially vitamins and minerals, so this vegetable is very good and highly recommended to be consumed in the daily menu to meet the needs of vitamins and minerals that are essential for the body. Carrot flour is one of the processed products of fresh carrots and is a semi-finished ingredient. The results of research conducted by Deviurianty in Singal (2011) reported that carrot flour has a long shelf life of 6-8 months with a moisture content of <8%, so that carrot flour will be durable and widely used as food. The method used was a completely randomized design (CRD) with 4 (four) treatments and 3 (three) replications in order to obtain 12 (twelve) experimental units. There is a very significant effect of adding carrot flour to biscuits in terms of color, taste, and texture. The addition of carrot flour has a very significant effect on the color, taste, and texture. Treatment A (300 grams of carrot flour), was the best treatment, with the panelists' preference for texture 10.20, color 3.40 and taste 8.95.
The Influence of the Drying Process on the Quality of Lamtoro Seed Cruckers (Leucaena leucocephala Jublina Bakoil
Jurnal Ilmiah Wahana Pendidikan Vol 9 No 5 (2023): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.7792425

Abstract

This study aims to determine one of the lamtoro cracker drying treatments that can produce quality crackers. The research method used was a Completely Randomized Design (CRD) with 4 treatments and each treatment was repeated 3 times to obtain 12 experimental units. The treatments tried in this study were a) 1 day drying time; b) Drying time 2 days; c) Drying time 3 days; and d) 4 days drying time. The treatment was carried out simply randomly by drawing a lottery to avoid subjectivity in placing the experimental unit. The order of placement of the treatments on the trial plan is the order in which the experiment is carried out. The results showed that there was a very significant effect on color, aroma, texture and taste with a drying time of 2 days which was the best treatment so that it produced the best quality because it gave the impression of color, aroma, texture and taste that the panelists liked
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