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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Debora Febrina Sari
Mahasiswa Ilmu dan Teknologi Pangan, FTP Unud
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH SUBSTITUSI TEPUNG BERAS DENGAN UBI JALAR UNGU TERHADAP KARAKTERISTIK “KLEPON” YANG DIHASILKAN Debora Febrina Sari; I Made Sugitha; AAI Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this research was to determine the effect of the substitution between rice flour withpurple sweet potato to characteristics of “klepon” and to determine the best comparison to produce thebest characteristics of “klepon”. The design of research was Randomized Block Design. Ratio of riceflour and purple sweet potato were : 100% : 0%, 90% : 10%, 80%: 20%, 70% : 30%, 60% : 40%, 50%: 50%, respectively. The treatments were replicated three times. Data were analyzed with ANOVAand if the was treatment effect on the observed variables, further analyzed by Duncan’s test. The bestcharacteristics of “klepon” was indicated by application of ratio of rice flour 60% : purple sweetpotato 40%. The following criteria water content 24,25 (% wb); ash 0,56 (% wb); protein 2,48 (%wb); fat 1,34 (% wb); carbohydrate 71,37 (% wb); and anthocyanin 0,08%, while the sensoryevaluation criteria normal color, normal texture, normal aroma, taste rather liked, dan the overallacceptance criteria rather liked
Co-Authors Anak Agung Istri Sri Wiadnyani I Made Sugitha