Project’s Detail

PENENTUAN MASA SIMPAN LAPIS TRADISIONAL DENGAN SUBSTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR)

Abstrak (Abstracts)

Nisa, Irmaya. 2018. Determination of the shelf life of traditional layers cake of mocaf flour substitution (modified cassava flour). Balikpapan: Late Duty Not Published. Balikpapan State Polytechnic. The purpose of this study was to determine the traditional layer substitution processing method, find out the shelf life of traditional layers cake of rice flour and traditional layers cake of flour substitution with mocaf ESS (extented storage studies) method. To find out the hedonic test and hedonic quality on aspects of color, aroma, texture, taste. In this study using experimental test, organoleptic test and ESS method. Using 5 trained panelists. The results of the analysis using SPSS 24. The results of the hedonic test showed the average value of the panelists stated that they was 4.20 colors, 4.00 scents, 3.60 textures and 3.80 flavors. The hedonic quality test showed an average color value of 3.40 color is rather white, the aroma 4,40 typical cake tekture mocaf 3.60 texture springy and 4.00 taste feels mocaf. The shelf life using the ESS method gets the best results by storing at the chiller temperature in a closed state for 4 days Keywords: shelf life, Mocaf flour, traditional Cake Lapis, Nisa, Irmaya. 2018. Determination of the shelf life of traditional layers cake of mocaf flour substitution (modified cassava flour). Balikpapan: Late Duty Not Published. Balikpapan State Polytechnic. The purpose of this study was to determine the traditional layer substitution processing method, find out the shelf life of traditional layers cake of rice flour and traditional layers cake of flour substitution with mocaf ESS (extented storage studies) method. To find out the hedonic test and hedonic quality on aspects of color, aroma, texture, taste. In this study using experimental test, organoleptic test and ESS method. Using 5 trained panelists. The results of the analysis using SPSS 24. The results of the hedonic test showed the average value of the panelists stated that they was 4.20 colors, 4.00 scents, 3.60 textures and 3.80 flavors. The hedonic quality test showed an average color value of 3.40 color is rather white, the aroma 4,40 typical cake tekture mocaf 3.60 texture springy and 4.00 taste feels mocaf. The shelf life using the ESS method gets the best results by storing at the chiller temperature in a closed state for 4 days Keywords: shelf life, Mocaf flour, traditional Cake Lapis, Nisa, Irmaya. 2018. Determination of the shelf life of traditional layers cake of mocaf flour substitution (modified cassava flour). Balikpapan: Late Duty Not Published. Balikpapan State Polytechnic. The purpose of this study was to determine the traditional layer substitution processing method, find out the shelf life of traditional layers cake of rice flour and traditional layers cake of flour substitution with mocaf ESS (extented storage studies) method. To find out the hedonic test and hedonic quality on aspects of color, aroma, texture, taste. In this study using experimental test, organoleptic test and ESS method. Using 5 trained panelists. The results of the analysis using SPSS 24. The results of the hedonic test showed the average value of the panelists stated that they was 4.20 colors, 4.00 scents, 3.60 textures and 3.80 flavors. The hedonic quality test showed an average color value of 3.40 color is rather white, the aroma 4,40 typical cake tekture mocaf 3.60 texture springy and 4.00 taste feels mocaf. The shelf life using the ESS method gets the best results by storing at the chiller temperature in a closed state for 4 days Keywords: shelf life, Mocaf flour, traditional Cake Lapis, Nisa, Irmaya. 2018. Penentuan masa simpan lapis tradisional substitusi tepung mocaf (modified cassava flour). Balikpapan: TugasAkhir Tidak Diterbitkan. Politeknik Negeri Balikpapan. Tujuan penelitian ini adalah untuk mengetahui cara pengolahan lapis tradisional substitusi, mengetahui masa simpan lapis tradisional tepung beras dan lapis tradisional substitusi tepung mocaf dengan Metode ESS (extented Storage Studies). Untuk mengetahui uji hedonik dan mutu hedonik pada aspek warna, aroma, tekstur, rasa. Dalam penelitian ini menggunakan uji eksperimen, uji organoleptik dan metode ESS. Dengan menggunakan 5 orang panelis terlatih. Hasil dari analisa menggunakan SPSS 24. Hasil uji hedonik menunjukkan nilai rata – rata panelis menyatakan suka terhadap aspek warna 4,20 aroma 4,00 3,60 tekstur dan 3,80 rasa. Uji mutu hedonik menunjukkan nilai rata – rata warna 3,40 agak putih, aroma 4,40 khas kue mocaf tekstur 3,60 kenyal dan rasa 4,00 terasa mocaf Masa simpan menggunakan metode ESS mendapatkan hasil terbaik dengan menyimpan di suhu chiller dalam keadaan tertutup selama 4 hari

Keyword : shelf life, Mocaf flour, traditional cake lapis

Nilai Properti

Penulis : NISA IRMAYA , NIM : 150309283494, Penerbit : Politeknik Negeri Balikpapan, Program Studi : TATA BOGA, Tahun : 2018, Bahasa : Indonesia, Jenis Penelitian : Tugas Akhir, Lokasi : Prepustakaan Poltekba,

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