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Vol 27, No 2 (2022): Edisi November 2022

PENGARUH LAMA PROSES PENYIMPANAN TERHADAP KUALITAS DODOL KACANG MERAH

Anita Dimu Lobo (Jurusan Teknologi Hasil Pertanian, Universitas Tribuana Kalabahi)
Isak F Alelang (Jurusan Teknologi Hasil Pertanian, Universitas Tribuana Kalabahi)
Indrayati Juma (Jurusan Teknologi Hasil Pertanian, Universitas Tribuana Kalabahi)

Article Info

Publish Date
28 Dec 2022

Abstract

The long effects of the storage process on the quality of red beans dodol.  Peanut butter is a processed product made of peanut flour, glutianous flour and other additives such as brown sugar, sugar, salt, and coconut milk. The study was aimed at identifying the effects of the long storage process on the quality of the dans’dodol determine the best treatment of red-bean storage. The study employed a complete random (RAL) method of design based on the use of red bean flour in the manufacture of 1 day, 2 days, 4 days, 6 days with each treatment repeated over 3 times to make it 12 experimental units. Analysis using fingerprints (Anova) suggests that the effects of treatment are profound real ( fi>1%) the texture, color, scent and Tate of red bean paste. Treatment A is highly desirable to the consumer, which is average against texture 4,00, color 4,00, scent 3,67, and taste 4,0.Keywards : Mreah bean flour, lunkhead, organical muffler.  

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Abbrev

jp

Publisher

Politeknik Pertanian Negeri Kupang

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Social Sciences Veterinary

Description

Jurnal Pertanian Terapan PARTNER menerima artikel hasil-hasil penelitian dalam bidang pertanian terapan maupun critical reviews yang berhubungan dengan: Produksi Ternak Nutrisi dan Pakan Ternak Teknologi Pakan Ternak Kesehatan Hewan Sosial Ekonomi Pertanian/ Peternakan Agronomi Perlindungan Tanaman ...