KARAKTERISTIK TORTILLA CHIPS DENGAN SUBSTITUSI
TEPUNG KULIT MELINJO
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Institusion
Universitas Djuanda
Author
Maesaroh, Siti
Subject
Q Science (General)
Datestamp
2022-03-30 03:42:48
Abstract :
ABSTRACT SITI MAESAROH. B.1510192. Characteristic of Tortilla Chips Substitution of Flour Gnetum gnemons rind. Under the guidance of Rosy Hutami and Tiana Fitrilia. Gnetum gnemon Linn. rind is the outer portion of the red Gnetum gnemon Linn. fruit which has high fibre content. The Rind of Gnetum gnemon Linn. can be processed into of flour and added tortilla chips. The purpose of this study was to know the effect of corn mass vs Gnetum gnemon Linn. rind flour ratio. The combination ratio between corn mass and Gnetum gnemon Linn. flour were level of A1 (60% : 5%), A2 (55% : 10%), and A3 (50%:15%). The analysis included dietary fibre test, a test of physical (hardness and colour test), and organoleptic test (sensory quality test and hedonic scale test). The ratio between corn mass and Gnetum gnemon Linn. rind flour in tortilla chips affected the sensory quality of the tortilla chips. The chosen formula was A1 formula (60% : 5%), it has water content 6,27%, ash 1,22%, fat 17,61%, protein 9,78%, carbohydrate 65,12%, dietary fiber 10,25% and energy content 458 Kcal/100g sample. Keywords : tortilla chips, corn massa, dietary fiber, organoleptic, and ,flour gnetum gnemons linn. rind.
ABSTRACT SITI MAESAROH. B.1510192. Characteristic of Tortilla Chips Substitution of Flour Gnetum gnemons rind. Under the guidance of Rosy Hutami and Tiana Fitrilia. Gnetum gnemon Linn. rind is the outer portion of the red Gnetum gnemon Linn. fruit which has high fibre content. The Rind of Gnetum gnemon Linn. can be processed into of flour and added tortilla chips. The purpose of this study was to know the effect of corn mass vs Gnetum gnemon Linn. rind flour ratio. The combination ratio between corn mass and Gnetum gnemon Linn. flour were level of A1 (60% : 5%), A2 (55% : 10%), and A3 (50%:15%). The analysis included dietary fibre test, a test of physical (hardness and colour test), and organoleptic test (sensory quality test and hedonic scale test). The ratio between corn mass and Gnetum gnemon Linn. rind flour in tortilla chips affected the sensory quality of the tortilla chips. The chosen formula was A1 formula (60% : 5%), it has water content 6,27%, ash 1,22%, fat 17,61%, protein 9,78%, carbohydrate 65,12%, dietary fiber 10,25% and energy content 458 Kcal/100g sample. Keywords : tortilla chips, corn massa, dietary fiber, organoleptic, and ,flour gnetum gnemons linn. rind.
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