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Please use this identifier to cite or link to this item: https://repository.uksw.edu/handle/123456789/6176
Title: Pengaruh Dosis Ragi dan Penambahan Gula Terhadap Kualitas Gizi dan Organoleptik Tape Biji Gandum
Authors: Abdillah, Jalalina
Widyawati, Nugraheni
Suprihati
Keywords: addition sugar;tape;wheat;yeast dose
Issue Date: Jul-2014
Publisher: Fakultas Pertanian Universitas Kristen Satya Wacana
Abstract: Tape yeast in certain dose is required in making tape. Addition of 5% sugar could increase the sweetness as well as energy for the microorganissm. The experiment about the effect of yeast dosage and sugar addition on the quality of wheat grain tape in the Laboratory of Faculty of Science and Mathematics Satya Wacana Christian University started from 29th February until 23rd April 2012. This research used Randomized Block Design (RBD) with six treatments as follows: 1% yeast; 2% yeast; 3% yeast; 1% yeast with sugar; 2% yeast with sugar; 3% yeast with sugar. Finally, data of the result were analyzed using analysis of variance (ANOVA) and honestly significant difference (HSD) at 5% level. The research showed that: 1) 1% yeast dose had the highest quality of wheat tape compared to 2% and 3% yeast dose, 2) 1% yeast dose with sugar gave the best taste from organoleptic test
Description: Agric : Jurnal Ilmu Pertanian. Vol. 26, No. 1 & 2, Juli - Desember 2014, p. 75-84
URI: http://repository.uksw.edu/handle/123456789/6176
ISSN: 08549028
Appears in Collections:Agric 2014 Vol. 26 No. 1 & 2, Juli - Desember



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