Jurnal Teknologi Pertanian
Vol 3, No 2 (2002)

Studi Pengolahan Tempe Gembus Menjadi Keripik dengan Kajian Proporsi Tepung Pelapis

Kusumaningsih, Endah (Unknown)
Sukardi, Sukardi (Unknown)
Wijana, Susinggih (Unknown)

Article Info

Publish Date
20 Jan 2012

Abstract

The objectives of this study is to determine the best proportion of rice flour, wheat flour, and tapioca as shell in the making of tempe gembus chips. The results showed that the proportion of rice flour 30%, wheat flour 40%, and tapioca 30% was the best treatment. The product had characteristics as moisture content 1,7243%, free fatic acid 0,391%, proteins 7,3471%,  broken ability 0,2624 kg/cm2, output 65,9471%, crispiness, taste, appearance, and aroma prefered by panelists.   Keywords: tempe gembus, chips, flour proportion

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Journal Info
Jurnal Teknologi Pertanian
Website

Abbrev

JTP

Publisher

Universitas Brawijaya

Subject

Agriculture, Biological Sciences & Forestry Computer Science & IT

Description

Jurnal Teknologi Pertanian diterbitkan oleh Fakultas Teknologi Pertanian Universitas Brawijaya untuk penyebarluasan hasil penelitian yang dilakukan oleh para peneliti dari dalam dan luar Fakultas Teknologi Pertanian Universitas Brawijaya. Jurnal Teknologi Pertanian terbit tiga kali dalam setahun, ...