FORMULASI JAGUNG (Zea mays L.) DAN LABU KUNING ( Cucurbita maschata) TERHADAP SIFAT KIMIA DAN SIFAT SENSORIS TORTILLA CHIIPS

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FORMULASI JAGUNG (Zea mays L.) DAN LABU KUNING ( Cucurbita maschata) TERHADAP SIFAT KIMIA DAN SIFAT SENSORIS TORTILLA CHIIPS

MUHAIMATUL HIDAYAH 0903035005 - Nama Orang;

ABSTRACT

Tortillachips is a corn-based snack and potential for food diversifying. The purpose of this study was determin the formulation of yellow corn and yellow pumpkin on chemical and sensory properties of the tortilla chips produced.This research was conducted in Laboratory of Processing and Quality Control, and Laboratory of Chemistry and Biochemistry, in early January to February 2014 at the Faculty of Agriculture, University of Mulawarman, Samarinda.
The experimental design used in this study was completely randomized design (CRD) with six non-factorial treatment and repeated four times. The treaments are formulations of yellow corn and yellow pumpkin is 90 : 10, 80 : 20, 70 : 30, 60 : 40. Data were analyzed using analysis of variance by F test, if there is a real difference then continued with test Honestly significant Difference (HSD) with α level of 5 %
The results showed that the formulation of yellow corn and yellow pumpkin with ratio of 80 g : 20 g was the best treatment because it has the highest score compared to the other treatments that hedonic colors with a score of 3 (like), , texture with a score of 3 (like) and flavor with a score of 3 (like). And the results of the chemical properties of the best treatment was formulation of yellow corn and yellow pumpkin with indicators of water content by 3.40 %,ash content9,62%, Vitamin C amounted to 5,28 mg/100 g and fat content 21,36 %.
Keywords: Tortilla Chips, Yellow Corn, Yellow Pumpkin, Chemical Properties And Sensory Properties

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Penerbit: : ., 2016
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Bahasa: Indonesia
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