PEMBUATAN MEUSEUKAT MENGGUNAKAN TEPUNG KOMPOSIT DARI SUKU (Artocarpus altilis) DAN TERIGU SERTA PENAMBAHAN NENAS (Ananas comosus L.)
This study aimed to determine the effect of composite flour ratio and the pineapples percentage that is added to the meuseukat produced. Based on the results, meseukat has a value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose levels, fat of 82%, crude fiber content of 2.22%, h...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universitas Syiah Kuala, Agriculture Faculty
2012-06-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Subjects: | |
| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/266 |
| Summary: | This study aimed to determine the effect of composite flour ratio and the pineapples percentage that is added to the meuseukat produced. Based on the results, meseukat has a value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose levels, fat of 82%, crude fiber content of 2.22%, hardness 0.0043 kg / cm2, organoleptic values of color 3.19 (neutral), aroma from 3.07 to 3.43 (neutral), taste of 3.16 to 3.63 (neutral), the texture of 3.23 (neutral). The best treatment of meusekat was proportion of breadfruit flour and wheat flour (30: 70) and the addition of pineapple 60% . The addition of breadfruit flour causes aroma of meuseukat less preferred by the panelists as the aroma of breadfruit more specific but the taste of meusekat with the addition of breadfruit flour is preferred |
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| ISSN: | 2085-4927 2442-7020 |