Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Jurnal Research Ilmu Pertanian
Dian Pramana Putra
Fakultas Pertanian, Universitas Ekasakti, Padang, Indonesia
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Research Ilmu Pertanian

 1 
KARAKTERISTIK SOSIS TEMPE MENGGUNAKAN BERBAGAI JENIS TEPUNG Suparma Jeki; Asnurita; Dian Pramana Putra; Wellyalina
Jurnal Research Ilmu Pertanian Vol. 1 No. 2 (2021): Jurnal Research Ilmu Pertanian (Agustus 2021)
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ztdhwa90

Abstract

The aim of research was to determine the quality and storey of favorit consumer to tempeh sausage with using various types of flour. The method used was an exploratory method with 5 levels of treatment and 3 replications. This study uses several types of flour in making tempeh sausages that is; tapioca flour, corn flour, brown rice flour, purple sweet potato flour and sago flour. The results showed that the use of various types of flour in making tempeh sausage was favored by con summers, up to standard and also quality of sausage specified by SNI. The results of chemical analysis of the best and most preferred tempeh sausage by consumers are found in making tempeh sausage using purple weet potato flour with a water content of 55,98%, ash 1,35%, fat 21,60%, protein 13,34% and carbohydrates 6,25%.
Co-Authors Asnurita Suparma Jeki Wellyalina, Wellyalina