schliessen

Filtern

 

Bibliotheken

The Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chemical Qualities

The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (fat, total sugar and reducing sugar) of milk... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 March 2017, Vol.11(2), pp.28-37
Main Author: Agus Triawan
Other Authors: Purwadi Purwadi , Lilik Eka Radiati
Format: Electronic Article Electronic Article
Language: ind
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2016.011.02.4
Zum Text:
SendSend as email Add to Book BagAdd to Book Bag
Staff View
recordid: doaj_soai_doaj_org_article_e163bae3ae5a4621acc81bc841c11942
title: The Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chemical Qualities
format: Article
creator:
  • Agus Triawan
  • Purwadi Purwadi
  • Lilik Eka Radiati
subjects:
  • Milk Sweet Pastry
  • Substitution
  • Physical Quality
  • Chemical Quality
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.11(2), pp.28-37
description: The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (fat, total sugar and reducing sugar) of milk sweetpastry. The materials used were fresh milk as the main ingredient, sugar, glutinous rice flour and Bogor tuber taroflour. The research method used was laboratory experiment with completely randomized design consisting of 5 treatments and 4 replications. Substitution treatment in the form of glutinous rice flour with Bogor tuber taroflour given on milk sweet pastry products covering P0 (100% glutinous rice flour and without Bogor tuber taroflour); P1 (75% glutinous rice flour and 25% Bogor tuber taro flour); P2 (50% glutinous rice flour and 50% Bogor tuber taro flour); P3 (25% glutinous rice flour and 75% Bogor taro tuber flour); P4 (without glutinous rice flour and 100% Bogor taro tuber flour). The results showed that there was highly significant difference effect (p
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2016.011.02.4
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


@attributes
ID1125043979
RANK0.07
NO1
SEARCH_ENGINEprimo_central_multiple_fe
SEARCH_ENGINE_TYPEPrimo Central Search Engine
LOCALfalse
PrimoNMBib
record
control
sourcerecordidoai_doaj_org_article_e163bae3ae5a4621acc81bc841c11942
sourceiddoaj_s
recordidTN_doaj_soai_doaj_org_article_e163bae3ae5a4621acc81bc841c11942
sourcesystemOther
dbidDOA
display
typearticle
titleThe Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chemical Qualities
creatorAgus Triawan ; Purwadi Purwadi ; Lilik Eka Radiati
ispartofJurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.11(2), pp.28-37
identifier
subjectMilk Sweet Pastry ; Substitution ; Physical Quality ; Chemical Quality
descriptionThe purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (fat, total sugar and reducing sugar) of milk sweetpastry. The materials used were fresh milk as the main ingredient, sugar, glutinous rice flour and Bogor tuber taroflour. The research method used was laboratory experiment with completely randomized design consisting of 5 treatments and 4 replications. Substitution treatment in the form of glutinous rice flour with Bogor tuber taroflour given on milk sweet pastry products covering P0 (100% glutinous rice flour and without Bogor tuber taroflour); P1 (75% glutinous rice flour and 25% Bogor tuber taro flour); P2 (50% glutinous rice flour and 50% Bogor tuber taro flour); P3 (25% glutinous rice flour and 75% Bogor taro tuber flour); P4 (without glutinous rice flour and 100% Bogor taro tuber flour). The results showed that there was highly significant difference effect (p<0.01) the substitution of glutinous rice flour with Bogor tuber taroflour to sugar reduction dodol taro milk with reduced sugar lows on P2 (16.66%), and significantly difference effect (p<0.05) dodol fat content milk with a fat content highs around 13.77% (P4), but did not significantly difference effect the total sugar and texture of milk sweet pastry. Substitution Bogor tuber taro flour 100% produced best quality of milk sweet pastry with texture value 10.12 N, fat content  3.44%, 44.71% total sugar and reducing sugar 5.64%.
languageind
oafree_for_read
sourceDirectory of Open Access Journals (DOAJ)
lds50peer_reviewed
links
openurl$$Topenurl_article
openurlfulltext$$Topenurlfull_article
linktorsrc$$Uhttps://doaj.org/article/e163bae3ae5a4621acc81bc841c11942$$EView_full_text_in_DOAJ
search
creatorcontrib
0Agus Triawan
1Purwadi Purwadi
2Lilik Eka Radiati
titleThe Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chemical Qualities
description

The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (fat, total sugar and reducing sugar) of milk sweetpastry. The materials used were fresh milk as the main ingredient, sugar, glutinous rice flour and Bogor tuber taroflour. The research method used was laboratory experiment with completely randomized design consisting of 5 treatments and 4 replications. Substitution treatment in the form of glutinous rice flour with Bogor tuber taroflour given on milk sweet pastry products covering P0 (100% glutinous rice flour and without Bogor tuber taroflour); P1 (75% glutinous rice flour and 25% Bogor tuber taro flour); P2 (50% glutinous rice flour and 50% Bogor tuber taro flour); P3 (25% glutinous rice flour and 75% Bogor taro tuber flour); P4 (without glutinous rice flour and 100% Bogor taro tuber flour). The results showed that there was highly significant difference effect (p<0.01) the substitution of glutinous rice flour with Bogor tuber taroflour to sugar reduction dodol taro milk with reduced sugar lows on P2 (16.66%), and significantly difference effect (p<0.05) dodol fat content milk with a fat content highs around 13.77% (P4), but did not significantly difference effect the total sugar and texture of milk sweet pastry. Substitution Bogor tuber taro flour 100% produced best quality of milk sweet pastry with texture value 10.12 N, fat content  3.44%, 44.71% total sugar and reducing sugar 5.64%.

subject
0Milk Sweet Pastry
1Substitution
2Physical Quality
3Chemical Quality
general
0Indonesian
1University of Brawijaya
210.21776/ub.jitek.2016.011.02.4
3Directory of Open Access Journals (DOAJ)
sourceiddoaj_s
recordiddoaj_soai_doaj_org_article_e163bae3ae5a4621acc81bc841c11942
issn
01978-0303
119780303
22338-1620
323381620
rsrctypearticle
creationdate2017
addtitleJurnal Ilmu dan Teknologi Hasil Ternak
searchscopedoaj1
scopedoaj1
lsr45$$EView_full_text_in_DOAJ
tmp01Directory of Open Access Journals (DOAJ)
tmp02DOA
startdate20170301
enddate20170301
lsr40Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.11 (2), pp.28-37
doi10.21776/ub.jitek.2016.011.02.4
citationpf 28 pt 37 vol 11 issue 2
sort
titleThe Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chemical Qualities
authorAgus Triawan ; Purwadi Purwadi ; Lilik Eka Radiati
creationdate20170301
lso0120170301
facets
frbrgroupid7422052358436020099
frbrtype5
newrecords20190102
languageind
topic
0Milk Sweet Pastry
1Substitution
2Physical Quality
3Chemical Quality
collectionDirectory of Open Access Journals (DOAJ)
prefilterarticles
rsrctypearticles
creatorcontrib
0Agus Triawan
1Purwadi Purwadi
2Lilik Eka Radiati
jtitleJurnal Ilmu dan Teknologi Hasil Ternak
creationdate2017
toplevelpeer_reviewed
delivery
delcategoryRemote Search Resource
fulltextfulltext_linktorsrc
addata
au
0Agus Triawan
1Purwadi Purwadi
2Lilik Eka Radiati
atitleThe Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chemical Qualities
jtitleJurnal Ilmu dan Teknologi Hasil Ternak
risdate20170301
volume11
issue2
spage28
epage37
pages28-37
issn1978-0303
eissn2338-1620
formatjournal
genrearticle
ristypeJOUR
abstract

The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (fat, total sugar and reducing sugar) of milk sweetpastry. The materials used were fresh milk as the main ingredient, sugar, glutinous rice flour and Bogor tuber taroflour. The research method used was laboratory experiment with completely randomized design consisting of 5 treatments and 4 replications. Substitution treatment in the form of glutinous rice flour with Bogor tuber taroflour given on milk sweet pastry products covering P0 (100% glutinous rice flour and without Bogor tuber taroflour); P1 (75% glutinous rice flour and 25% Bogor tuber taro flour); P2 (50% glutinous rice flour and 50% Bogor tuber taro flour); P3 (25% glutinous rice flour and 75% Bogor taro tuber flour); P4 (without glutinous rice flour and 100% Bogor taro tuber flour). The results showed that there was highly significant difference effect (p<0.01) the substitution of glutinous rice flour with Bogor tuber taroflour to sugar reduction dodol taro milk with reduced sugar lows on P2 (16.66%), and significantly difference effect (p<0.05) dodol fat content milk with a fat content highs around 13.77% (P4), but did not significantly difference effect the total sugar and texture of milk sweet pastry. Substitution Bogor tuber taro flour 100% produced best quality of milk sweet pastry with texture value 10.12 N, fat content  3.44%, 44.71% total sugar and reducing sugar 5.64%.

pubUniversity of Brawijaya
doi10.21776/ub.jitek.2016.011.02.4
urlhttps://doaj.org/article/e163bae3ae5a4621acc81bc841c11942
oafree_for_read
date2017-03-01