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Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga
Published by Universitas Pendidikan Ganesha
ISSN : 25991434     EISSN : 25991442     DOI : 10.23887
Core Subject : Education,
Education
urnal BOSAPARIS : Pendidikan Kesejahteraan Keluarga is a scientific journal published by the Universitas Pendidikan Ganesha and professionally managed by the Program Studi Pendidikan Kesejahteraan Keluarga, Jurusan Teknologi Industri, Fakultas Teknik dan Kejuruan. This journal aims to accommodate articles of research results and the results of community service in the fields of Cullinary, Fashion, Hospitality, and Beauty/Cosmetology. In the end, this Journal is expected to provide a description of the development of science and technology in the field of family welfare education for the academic community. This journal is published 3 times a year (March, July, and November). The Focus Jurnal BOSAPARIS : Pendidikan Kesejahteraan Keluarga is to provide articles of research results in the field of family welfare education The Scope Jurnal BOSAPARIS : Pendidikan Kesejahteraan Keluarga encompasses but not limited to the following: Cullinary Art, Fashion, Hospitality, and Beauty/Cosmetology.
Arjuna Subject : Umum - Umum
Articles 21 Documents
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Search results for , issue "Vol 3, No 1 (2015):" : 21 Documents clear
UJI KUALITAS TEPUNG KULIT SINGKONG ., Kadek Harumini; ., Cokorda Istri Raka Marsiti,S.Pd., M.Pd; ., Ni Made Suriani, S.Pd, M.Par.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 3, No 1 (2015):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.5966

Abstract

Penelitian ini bertujuan untuk mengetahui (1) proses pembuatan tepung kulit singkong (2) kualitas tepung kulit singkong dilihat dari warna, aroma, tekstur dan daya simpan. Panelis terdiri dari 3 orang di mana panelis yang dipilih adalah panelis pencicip terbatas yang melakukan uji kualitas selama empat minggu yang di laksanakan seminggu sekali. Jenis penelitian ini adalah penelitian eksperimen. Metode yang digunakan dalam penelitian ini adalah metode observasi. Data tentang kualitas tepung kulit singkong dikumpulkan melalui uji organoleptik mutu hedonik dengan skala 3 tingkatan dan selanjutnya data hasil penelitian akan dianalisis dengan menggunakan metode analisis deskriptif kualitatif dan kuantitatif. Berdasarkan hasil analisis data, ditemukan bahwa (1) proses pembuatan tepung kulit singkong dilakukan dengan penyortiran, pencucian, perendaman, pemotongan, penjemuran, penggilingan, pengayakan, dan pengemasan (2) kualitas tepung kulit singkong dilihat dari aspek warna berada pada kategori cukup dengan warna yang dikehendaki yaitu putih kecoklatan, dari aspek aroma berada pada kategori baik yaitu tidak apek dan beraroma khas tepung singkong, dari aspek tekstur berada pada kategori baik memiliki tekstur agak kasar dan tidak menggumpal, dilihat dari aspek daya simpan berada pada kategori baik dengan daya simpan yang dikehendaki yaitu tidak ada pigmen warna dan tidak ada penyimpangan dari aroma dan tekstur. Kata Kunci : kulit singkong, kualitas, tepung kulit singkong This research aimed at ascertaining (1) the process of producing cavasa peel flour (2) quality of cavasa peel seen from the color, texture, and the storability. There were three expert panelists who the panelists are selected were the tester panelists. The quality test was conducted for four weeks and it carried on once a week. This research was experiment research. The method of this research was observation method. The data was collected by hedonic quality organoleptic test by using scale of three levels. The results of the data were analyzed by using descriptive analysis qualitative and quantitative method. Based on the results of the research, there were (1) the process of producing casava peel conducted by sorting, washing, soaking, cutting, drying, grinding, sieving, and packaging (2) the quality of casava peel flour seen from the color aspect was in sufficient category with beige color. Meanwhile, from the flavour aspect was in neat category which the cavasa peel was not musty and the flavor is typically like cassava. Seen from the texture aspect was in neat category. It has slightly rough texture and it does not clot, seen from storability in neat category with storability which there was no pigment and no deviation from the aroma and texture. keyword : Casava peel, quality, casava peel flour

Page 3 of 3 | Total Record : 21

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