FORMULASI PEMBUATAN SNACK BAR
PATI RESISTEN TIPE III TEPUNG BUAH CAMPOLAY
(Pouteria Campechiana) DENGAN PENAMBAHAN KACANG
ALMOND
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Institusion
Universitas Djuanda
Author
Halimah, Halimah
Subject
Q Science (General)
Datestamp
2022-03-29 02:43:34
Abstract :
ABSTRACT HALIMAH. B1410534. Formulated Production of Snack Bar Resistant Starch Type III Egg Fruit Powder (pouteria champeciana) by addition of Almond Nuts. Supervised by Intan Kusumaningrum dan Lia Amalia. Resistance starch type III egg fruit powder (RS3) is food material which is known yet to produce as food produced as raw material for producing snack bar with additional of almond nut. Snack bar is kind of snack shape like stick and it?s raw materials are sereal and nuts. Additional of almond nuts is hoped to increase taste and nutrient value of snack bar. Purpose of it?s research is to find out presentage quality RS3 egg fruit powder and almond nuts rightly to produce snack bar and also to find out nutrient value, chalorie, and food fiber in snack bar. Research using model of RAL one factor only, that is formulation between RS3 egg fruit powder and almond nuts with three treatments, that is 60g RS3 and 40g almond nuts, 50g RS3 and 50g almond nuts, and 40g RS3 and 60g almond nuts with twice sample. Output data of research with statistic test that is ANOVA on level ? = 0.05, and futherwore with Duncan. Output of research showed differentiabe of concentration of RS3 egg fruit powder with almond nut influenceof test hedonic and test quality sensori snack bar. Selected formulation from three treatments based on organoleptic test that is formulation to 40g RS3 and 60g almond nut, this selected formulation is continued with proximate, chalorie and food fiber. Keywords: almonds nut, egg fruit powder, snack bar RS3 and almonds nut.
ABSTRACT HALIMAH. B1410534. Formulated Production of Snack Bar Resistant Starch Type III Egg Fruit Powder (pouteria champeciana) by addition of Almond Nuts. Supervised by Intan Kusumaningrum dan Lia Amalia. Resistance starch type III egg fruit powder (RS3) is food material which is known yet to produce as food produced as raw material for producing snack bar with additional of almond nut. Snack bar is kind of snack shape like stick and it?s raw materials are sereal and nuts. Additional of almond nuts is hoped to increase taste and nutrient value of snack bar. Purpose of it?s research is to find out presentage quality RS3 egg fruit powder and almond nuts rightly to produce snack bar and also to find out nutrient value, chalorie, and food fiber in snack bar. Research using model of RAL one factor only, that is formulation between RS3 egg fruit powder and almond nuts with three treatments, that is 60g RS3 and 40g almond nuts, 50g RS3 and 50g almond nuts, and 40g RS3 and 60g almond nuts with twice sample. Output data of research with statistic test that is ANOVA on level ? = 0.05, and futherwore with Duncan. Output of research showed differentiabe of concentration of RS3 egg fruit powder with almond nut influenceof test hedonic and test quality sensori snack bar. Selected formulation from three treatments based on organoleptic test that is formulation to 40g RS3 and 60g almond nut, this selected formulation is continued with proximate, chalorie and food fiber. Keywords: almonds nut, egg fruit powder, snack bar RS3 and almonds nut.
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