TEST (TROXLER 3430), SELVINA TRI SAPTARI PUTRI, Ir. Skripsi Ilmu Dan Teknologi Pangan Fakultas Pertanian Universitas Hasanudin: Makassar.MENGGUNAKAN ALAT SAND CONE DAN NUCLEAR DENSITOMETER Studi Pembuatan Cookies Dengan Penambahan Tepung Tempe Sebagai Sumber Protein Untuk Camilan Anak-Anak. Skripsi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta: Surakarta. Pengaruh Substitusi Tepung Tempe Terhadap Kekerasan, Warna dan Daya Terima Cookies Ubi Jalar Kuning. Skripsi Fakultas Teknik Boga Universitas Negri Yogyakarta: Yogyakarta. Substitusi Tepung Tempe Pada Produk Beragi. Skripsi Jurusan Gizi Poltekkes Mataram: Mataram.įaizah, D.N. Pengaruh Penambahan Ubi Jalar Ungu Dan Kacang Hijau Pada Biskuit Terhadap Peningkatan Berat Badan Anak Gizi Kurang Usia 2-5 Tahun Di Kelurahan Pejeruk. Diunduh ada tanggal 16 Desember 2015 pada. Produksi Kacang Tanah Menurut Kabupaten / Kota 2013. Kementerian Kesehatan RI.īadan Pusat Statistik NTB. The addition of tempeh peanut flour did not significantly affect the color, smell and taste the biscuits) but real effect on the texture and moisture content of biscuits).īadan Penelitian dan Pengembangan Kesehatan. The average results of the organoleptic test biscuit color parameters ranged between 3,32 to 3,64 ( approaching the like), odor ranged between 3,36 to 3.68 (approaching the like), taste ranged between 3,28 to 3,76 (approaching the like), texture ranged between 3,16 to 3,64 (approaching the like) and the average test water content ranged between 6,23% - 9,83% not in accordance with SNI.Ĭonclusion. While the water biscuits levels, the addition of tempeh flour peanut significant effect (p<0,05). The addition of tempeh peanut flour did not Significantly Affect the color, smell, taste (p>0,05) and for the texture Significantly (p<0,05). To test the organoleptic properties of hedonic test method is used while testing the water content gravimetric method. Experimental laboratory with experimental design in the form of completely randomized design (CRD) of the factors is the addition of tempeh peanut flour (t) consisting of five cedar treatment repeated 3 times. Therefore, it is necessary to study how the organoleptic properties (color,smell,taste,texture) and water content of biscuits with the addition of tempeh peanut flour. One effort that can be given is the addition of tempeh flour biscuits with peanuts. Feeding ( PMT ) is a form of nutritional interventions to address the problem KEP in infants. NTB province has a prevalence of malnutrition - less ranged from 21,2 percent to 33.1 percent (Agency for Health Research and Development,2013).

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